Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 2 Tbsp. butter
- 1 apple, peeled and diced
- 1/2 cup coarsely chopped pecans
- 1/4 cup brown sugar
- 2 Tbsp. lemon juice
- 1/2 tsp. cinnamon
- 8 sheets matzo
- 3 cups boiling water
- 6 eggs
- 3 Tbsp. sugar
- 1/4 cup butter
- 1/2 cup fresh raspberries
Preparation:
In a heavy skillet, melt 2 Tbsp. butter and add pecans. Toast in the butter over medium heat, stirring constantly, until pecans are fragrant. Remove from skillet with slotted spoon and set aside.Add apples to pan and cook for 4-5 minutes until soft. Add brown sugar; cook and stir until apples are glazed. Remove from heat and stir in lemon juice, cinnamon, and reserved pecans.
Break matzos into 2" pieces and place in large colander in sink. Slowly pour boiling water over matzos, using tongs to turn the matzo pieces over once during this process; let drain.
In large bowl, place eggs and beat with egg beater until foamy. Add 3 Tbsp. sugar and mix well. Stir in drained matzo pieces until coated.
Melt 1/4 cup butter in another large skillet over medium heat. Add egg and matzo mixture and cook, stirring occasionally, until golden brown. This will take 8-10 minutes. Stir in the apple mixture and cook for another couple of minutes until warm. Transfer to serving plate and sprinkle with raspberries. Serve immediately. Serves 6
