31 Mar



  • 1 piece matzoh (1 piece of matzoh makes 2 matzoh liners with a little matzoh left over.  You could possibly squeeze three liners out of the one piece if you were running short.)
  • 1/4 cup plus two tablespoons matzoh brei (see my matzoh brei recipe for instructions) 
  • 1/4 cup jam


  1. Preheat oven to 400 F.
  2. Soak matzoh in water until it is soggy and falling apart.
  3. Grease cupcake tins.
  4. Press a layer of wet matzoh into each cupcake well, being sure to push it all the way up the sides as shown in the photo above.
  5. Bake for 30 minutes or until the cups are crispy.
  6. Fill each cup to the top with hot matzoh brei.
  7. Spread jam on top.  
  8. Serve immediately.

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