Try this Passover Dessert Ring recipe, or contribute your own.
Suggest a better descriptionIn medium saucepan, melt butter in 1 1/2 cups water with 1/2 teaspoon salt until mixture boils. Immediately add all matzoh meal with a wooden spoon beating dough until smooth. Beat in eggs, one at a time, until blended into dough. Preheat oven to 400 degrees. Line large baking with aluminum foil; grease foil. With blunt point mark 7 inch circle in center of foil. Place dough in pastry bag fitted with star tip. Pipe or spoon dough around circle so that mounds touch. Bake 50 minutes or until firm and golden brown. Let cool on foil 10 minutes. With serrated knife cut pastry ring in half horizontally; remove soft center. Turn off oven, leave ring in oven 30 minutes. Cool completely on wire rack. Meanwhile make filling. In chilled small bowl at high speed beat heavy cream and sugar with vanilla and almond extract to stiff peaks. Spoon mixture into bottom half of pastry ring. Top with remaining half of pastry. Fill center of ring with fruit. Sprinkle with confectioners sugar. Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1041 | ||
Calories from Fat: 603 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67g | 89 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 1131.1mg | 348 % | |
Sodium 394.6mg | 14 % | |
Potassium 622.9mg | 16 % | |
Total Carbohydrate 72g | 21 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 68.8g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1041
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