Equipment
* optional
Ingredients
Red Wine Egg Batter
- 4 large eggs, beaten
- 80 ml sweet red wine
- 3 g ground cinnamon
- 5 ml vanilla extract
- 1 g salt
Layers
- 6 matzo sheets
- 250 g strawberry preserves
- 1 g ground cinnamon
Honey-Butter Glaze
- 45 g unsalted butter
- 60 ml honey
- 15 ml sweet red wine
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Grease a 20cm (8-inch) square baking dish with butter or neutral oil.
In a wide shallow bowl, whisk together eggs, 80ml sweet red wine, vanilla extract, 3g cinnamon, and salt until completely thoroughly combined.
Dip a sheet of matzo into the egg mixture, letting it soak for about 30 seconds per side until slightly pliable but not falling apart. Break pieces if necessary to fit a single layer into the bottom of the baking dish.
Spread a thin layer of strawberry preserves (about 2 tablespoons) over the soaked matzo base. Repeat the dipping and layering process until all matzo is used, ending with a soaked matzo layer on top. Do not top the final layer with jam.
Pour any remaining egg batter over the assembled layers. Bake for 30-35 minutes, or until the custard is set and the top is beginning to brown.
While the bars bake, combine butter, honey, and the optional splash of wine in a small saucepan over medium heat. Simmer for 2-3 minutes until the mixture foams and slightly thickens.
Immediately upon removing the dish from the oven, pour the hot honey-butter glaze evenly over the surface. Let the bars cool completely in the pan to allow the layers to set before slicing.
Chef's Notes
- Using sweet red wine (like Manischewitz or a Ruby Port) in the batter mimics the flavor profile of Charoset and adds a beautiful purple hue to the interior.
- If your strawberry preserves are very chunky, pulse them briefly in a blender or mash them with a fork for easier spreading between delicate matzo layers.
- These bars cut most cleanly after being chilled in the refrigerator for at least 2 hours, though they are delicious served warm.
- For a crunchy texture variation, sprinkle crushed walnuts or pecans on top of the glaze immediately after pouring (if nuts are permitted).
Storage
Refrigerator: 4 days — Store in an airtight container; texture becomes denser when chilled.
Freezer: 2 months — Freeze individually wrapped; thaw in refrigerator.
Reheating: Warm gently in a 150°C oven for 5-10 minutes to crisp the top.
