Matzos Shalet recipe
information
The shalet, or schaleth, is a traditional sweet pudding eaten by Ashkenazic Jews.
The word is actually a corruption of cholent, and refers to when the pudding was cooked like the kugel with the Sabbath stew.
When the famous 19th-century French chef Antonin Careme invented the charlotte pudding, confusion deepened. Some Jewish cookbooks call this dessert a charlotte, though it has little in common with that creation of haute cuisine.
ingredients
2 large matzos
3 eggs, separated
1/2 cup margarine, cut in small pieces
1/2 cup brown sugar
2 cups sliced apples
4 tablespoons finely chopped or ground almonds
4 tablespoons raisins
1/2 teaspoon ground cinnamon
pinch of salt
3 eggs, separated
1/2 cup margarine, cut in small pieces
1/2 cup brown sugar
2 cups sliced apples
4 tablespoons finely chopped or ground almonds
4 tablespoons raisins
1/2 teaspoon ground cinnamon
pinch of salt
method
1. Soak the matzos in a little cold water until they are softened, then squeeze out excess moisture.
2. Preheat the oven to 350°F. Grease a 1 quart baking dish or casserole.
3. Beat the egg yolks in a large bowl until foamy.
4. Add the matzos, margarine, brown sugar, apples, almonds, raisins, and cinnamon.
5. Beat the egg whites with a pinch of salt until they form stiff peaks, then fold into the fruit mixture.
6. Pour mixture into the prepared dish and bake for 45 minutes, or until golden brown.
2. Preheat the oven to 350°F. Grease a 1 quart baking dish or casserole.
3. Beat the egg yolks in a large bowl until foamy.
4. Add the matzos, margarine, brown sugar, apples, almonds, raisins, and cinnamon.
5. Beat the egg whites with a pinch of salt until they form stiff peaks, then fold into the fruit mixture.
6. Pour mixture into the prepared dish and bake for 45 minutes, or until golden brown.
serving amount
serves 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
