Passover Resources

Welcome to Torat Yisrael's Passover Resources page. 
If you have additional questions about Passover preparation or food, please don't hesitate to e-mail Rabbi Philmus.

The Rabbinical Assembly's Passover Guide for shopping and preparing your home for Pesach

Some great Passover recipes contributed by TY members!

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Some of our favorite Passover Recipes!

Beth Salk's Passover Apple Crisp

from Cooking Light

5 medium Granny Smith apples (about 1 1/2 lbs)
1/2 cup sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice
vegetable cooking spray
1/2 cup unsalted matzo meal
1/3 cup sugar
1/4 cup sliced almonds
2 tablespoons margarine, melted

combine apple slices, sugar, cinnamon and lemon juice and toss gently.  Spoon into an 11x17 inch baking dish coated with cooking spray, set aside.

Combine the matzo meal, sugar, almonds, margarine and salt and stir well.  Sprinkle over apple mixture.  Bake at 350 for 1 hour or until browned.

yield 6 servings( serving size 1 cup)

Calories 275  Fat 6.6g  Protein 2.2g. Carbs 55.6g  Fiber 4.3g  Cholesterol 0 Iron 0.7mg  Sodium 96mg  Calcium 29mg 

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Bev Goncalves’ Passover Puffs    

3 eggs
1/3 cup vegetable oil
¾ cup cold water
1 cup matzah meal
2 tsp sugar
½ tsp salt
    

Add oil to water and bring to hard boil.  Take off heat immediately.  Add matzah meal, sugar and salt.dry  Cool.

Add eggs, one at a time, beating well after each addition.

Place (by spoonful) the mixture on greased cookie sheet.

Bake at 450˚ for 5 minutes.  Lower oven to 350˚ and bake for 55 minutes longer.

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Elaine Shapiro’s Awesome Passover Orange Chiffon Cake

10 eggs
1 1/2 cup sugar divided  (1 cup and 1/2 cup)
3/4 cup cake meal
1/4 cup potato starch
1/4 cup oil
1/2 cup orange juice and rind
1 tsp lemon juice and rind

Mix dry ingredients. Make a well and add yolks, juice and oil and beat thoroughly.

In another bowl Beat whites until soft peaks form and slowly add reserved 1/2 sugar and beat until stiff.

Fold yolk mixture into white until blended.

bake in ungreased angel food pan @ 350 for 1 hour. invert and cool

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Sharon Field’s Apple Matzah Torte

8 apples pared and grated
8 eggs separated
¾ cup sugar
¼ tsp salt
1 cup matzah meal
  1 tsp cinnamon
  ¼ cup chopped nuts
1 tbsp orange juice

Beat egg whites with salt until stiff.  Add sugar gradually.  Add beaten egg yolks, mix and add dry ingredients.
Add orange juice and nuts.  Add the apples last.

Bake at 350˚for 60-70 minutes.

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