Pesach Apple Napoleons
Mar
A beautiful and delicious way to end a Yom Tov meal!
Preheat oven to 350 degrees F. Line two sheet pans with silicone mats.
In a large bowl, whisk all ingredients to combine. Mix until creamy and no lumps of starch remain.
Divide the batter between the two prepared pans. Use an offset spatula to spread the batter evenly onto the mat.
Stir together sugar and cinnamon. Sprinkle over the kichel batter.
Then make 7 equally-spaced cuts across the width, resulting in twenty-four 4”x2” rectangular crackers.
Bake another 15 Minutes to 20 Minutes. Remove from oven and cool.
Peel and shred the apples. In a large saucepan, mix apples, sugar, lemon juice, and cinnamon.
Cook over low heat for 20 Minutes and sift in the potato starch.
Stir and cook another 10 Minutes or until the mixture thickens like jam. Let cool.
Place a kichel on a plate. Top with 2 tablespoons cooked apple filling and another kichel.
Apple filling and kichels can be frozen separately. Assemble when you are ready to serve.