matzoh ice cream sandwich

5 Amazing Things To Make With Matzoh

Food editor Kristen Eppich shares easy recipes with Passover’s star ingredient. 
House & Home Food Editor Kristen EppichMore than just a replacement for bread during the Jewish holiday Passover, matzoh is a versatile ingredient that can be the star of a variety of dishes. Although it’s always delicious slathered in butter or with a generous helping of peanut butter and jelly, I thought I’d share five unique ways to use the unleavened bread. Whether you celebrate the holiday or not, you’ll want to try these easy and delicious recipes.

Ice cream sandwich: Break 2 7-inch matzoh boards into 8 equal squares. Press ½ cup of ice cream onto the square until it’s covered evenly. Sandwich with remaining matzoh. Freeze for 30 minutes. Melt 1 cup chocolate with 1 tbsp butter until smooth. Let sit until no longer hot, but lukewarm. Dip one-half of ice cream sandwich into melted chocolate. Re-freeze for 20 minutes or until chocolate has hardened.

Individual apple pie: Peel and chop 1 medium apple and place in a bowl with 1 tbsp brown sugar, 1 tsp butter, ¼ tsp ground cinnamon, a pinch of nutmeg and a pinch of salt. Crumble in ½ sheet of matzoh and stir to combine. Firmly press into a mug. Microwave for 2 minutes. Stir and crumble with a bit more matzoh and sprinkle with a little more brown sugar. Microwave for 1 more minute.

Avocado toast: Break a 7-inch piece of matzoh into 4 equal pieces. Split and pit a ripe avocado and mash over matzoh. Sprinkle with chili powder and squeeze with lime. Season with salt.

Matzoh brittle: Preheat oven to 350ºF. Line a 9×3-inch baking pan with foil. Cover the foil with a single layer of matzoh, breaking to fit where needed. Melt ½ cup butter with ½ cup packed brown sugar in a small saucepan over medium high. Cook, stirring until the mixture is thick and bubbly, 3 to 5 minutes. Pour over matzoh. Bake for 8-10 minutes or until the caramel is bubbly and darker in color. Remove from oven and scatter with ½ cup chopped chocolate while hot. Let sit until chocolate is firm, about ½ an hour.

Porcini crisps: Preheat oven to 350ºF. Lay four matzoh boards on a baking sheet. Brush each with melted butter. Place ¼ cup crumbled dried porcini and 1 tsp salt in a spice grinder or mini chop and whirl until it becomes a powder. Dust matzoh boards with shitake salt. Bake for 10 minutes or until boards are toasted. Break into pieces to serve.