Matzah Baklava Crisps
This is one of those snacks that should sit on the kitchen counter during Passover so that you can grab a piece every time you walk by. It tastes better with age. You can use other nuts, such as cashews or hazelnuts, and make this recipe with gluten-free or egg matzah. It is sticky, so serve with a pile of napkins.
- 1 cup sugar
- ½ cup water
- ½ cup honey
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 2 teaspoons orange extract or fresh orange juice
- 8 sheets of matzah
- ¾ cup shelled pistachio nuts plus 1/3 cup for garnish
- ½ cup walnut halves
- ½ cup whole blanched almonds
- 2 tablespoons sugar
- Preheat the oven to 350 degrees. To make the syrup, place the sugar, water, honey and lemon juice into a small saucepan and bring to a bowl. Turn heat to low and cook for 12 minutes, uncovered, stirring occasionally to thicken the syrup. Add the orange extract. Pour into a bowl and let cool for 30 minutes.
- Line two jelly roll pans with parchment paper. Place the matzah sheets on the prepared sheets in one layer—break in half if needed so that the pieces do not overlap.
- Place ¾ cup of pistachio nuts, walnuts, almonds and sugar into the bowl of a food processor fitted with a metal blade. Process until the nuts are in small pieces, but not completely pulverized. Sprinkle the nut and sugar mixture onto the top of the matzah pieces, trying to cover as much of the matzah as possible. Bake for 15 to 18 minutes, just until the nuts are just starting to color. Let cool.
- Place the remaining 1/3 cup of pistachios into the food processor and process until ground with just a few small pieces.
- When the syrup has cooled, pour over the nut-covered matzah, letting some drizzle over the sides. Do not fret if a little of the nuts slide off the matzah with the syrup. Let cool for ½ hour. Sprinkle the reserved ground pistachio nuts over the top, and let dessert set for at least 1 hour before serving. To serve, break into pieces. Store in an airtight container.