Passover is over now so everyone can return to using chametz (the grains forbidden during Passover). Now that everyone can use AP flour again we get to find a fun way of using up that leftover charoset.
After I made this I cut a slice of it to photograph for the blog… then I decided to take a bite… then I gave the rest of the slice to Adam to eat… he chewed and swallowed and said, “See, it’s a problem that you can make stuff that tastes like this.” Translation: it’s freaking good.
The charoset is pretty darn healthy and good for you… nothing but apples, nuts, raisins, dates, spices, and some grape juice. No scary fats, no processed ingredients, no added sugars. Just good for you stuff. So, now we get to mess all that healthiness up with a flaky, soft, sweet crust that calls for two sticks of butter. I know, I know, I’m a jerk.
It can be anything you need it to be. Take a look at the “categories” for this recipe… it DEFIES categorization! Evelyn ate some as breakfast on Monday. I had it as a late afternoon snack with a cup of tea. I took this to our family Easter celebration on Sunday as a dessert and it was a hit. Charoset re-purposed for Easter. A perfect representation of our family.
- Mix up a double batch of the homemade newton dough and roll it out on a floured surface so it is about 20 inches long and 10 inches wide.
- Spread the leftover charoset onto the dough and leave a 1/2 inch border on the top and sides and a 2 inch border on the bottom.
- Gently and slowly roll the loaf from the top to bottom. Crimp the sides and roll the loaf onto it’s bottom seam.
- Cut it in half and place them side to side on a half sheet pan lined with a slipat sheet.
- Sprinkle the top with cinnamon sugar.
- Put it in the refrigerator for 1 hour to rest.
- Bake in a preheated 350 degree oven for 40 minutes.
- Remove from oven and cool. Slice to serve.
Diet type: Vegetarian
Meal type: breakfast