Pesach Apple Napoleons

Yields12 ServingsTotal Time45 mins

A beautiful and delicious way to end a Yom Tov meal!

For the kichel:

3 eggs

1 ¾ cups potato starch

2 tbsp sugar

½ tsp salt

½ cup oil

For sprinkling:

¼ cup sugar

½ tsp cinnamon

Filling:

3 large Cortland apples

1 cup sugar

2 tsp lemon juice

2 tbsp potato starch

½ tsp cinnamon

Tools:

Offset Spatula

Sheet Pan and Mat

Pizza Cutter

Make the kichel:

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.

Bake for 7 Minutes to 8 Minutes; remove from oven and use a pizza cutter to cut the kichel. Make two evenly-spaced long cuts down the length of the pan.

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.

Assembly:

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.

Nutrition Facts

12 servings

Serving size

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Pesach Apple Napoleons