Everyone loves a sweet ending to their Passover Seder, and with these 18 delicious dessert recipes, you’re in for a treat that’s both easy and unforgettable. Whether you’re craving something chocolatey, fruity, or a little bit of both, we’ve got you covered. So, grab your apron and let’s make this Passover extra special with desserts that everyone will rave about!
Flourless Chocolate Cake
Kick off your baking shoes, because we’re diving into a dessert that’s as rich and indulgent as your favorite chocolate daydream. This flourless chocolate cake is the gluten-free gourmet’s answer to ‘why can’t I have my cake and eat it too?’—spoiler: you totally can.
Ingredients
- For the cake:
- 1 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 300°F (150°C) and grease a 9-inch springform pan. This ensures your cake won’t throw a tantrum and stick.
- In a medium saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Tip: Keep the heat low to avoid scorching your chocolate—patience is a virtue, especially in baking.
- Remove the saucepan from heat and whisk in the sugar until fully incorporated.
- Add the eggs one at a time, whisking well after each addition. This is your arm workout for the day.
- Sift in the cocoa powder, vanilla extract, and salt, then whisk until the batter is smooth and glossy. Tip: Sifting avoids lumps, because nobody wants a lumpy cake.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the cake has set but the center is still a bit wobbly. Tip: Overbaking is the enemy of moisture—keep an eye on it.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and release the springform side.
Serve this decadent masterpiece slightly warm for a melt-in-your-mouth experience, or chill it for a firmer texture that’s equally divine. Either way, it’s a chocolate lover’s paradise on a plate.
Matzo Toffee
Feast your eyes (and soon, your taste buds) on this Matzo Toffee, a crunchy, buttery, chocolate-covered delight that’s ridiculously easy to make and even easier to devour. Perfect for those ‘I need something sweet stat’ moments or when you’re looking to impress with minimal effort.
Ingredients
- For the base:
- 4 sheets matzo
- 1 cup unsalted butter
- 1 cup packed brown sugar
- For the topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional)
- Sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Arrange the matzo sheets in a single layer on the baking sheet, breaking them if necessary to fit.
- In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil. Let it boil for 3 minutes without stirring—this is your ticket to toffee town.
- Pour the hot toffee mixture evenly over the matzo, using a spatula to spread it out quickly before it sets.
- Bake for 10 minutes, or until the toffee is bubbling all over. Keep an eye on it to prevent burning.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread the chocolate into an even layer with a spatula.
- If using, sprinkle the chopped nuts and a pinch of sea salt over the chocolate for added crunch and flavor.
- Let the matzo toffee cool completely at room temperature, then break it into pieces. For faster cooling, you can pop it in the fridge for about 30 minutes.
Unbelievably, this Matzo Toffee combines the perfect crunch with a melt-in-your-mouth chocolate layer, making it a crowd-pleaser. Serve it on a platter at your next gathering or keep it all to yourself—no judgment here.
Coconut Macaroons
Get ready to dive into the sweet, chewy goodness of Coconut Macaroons, where each bite is like a mini vacation to the tropics—no sunscreen required! These little clouds of joy are so easy to whip up, you’ll be wondering why you haven’t been making them all along.
Ingredients
- For the macaroons:
- 14 oz sweetened shredded coconut
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 4 large egg whites
- 1 tsp vanilla extract
- For the chocolate drizzle (optional):
- 1/2 cup semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper. This ensures your macaroons won’t stick and makes cleanup a breeze.
- In a large bowl, mix together the shredded coconut, sugar, flour, and salt. Tip: Fluff the coconut with your fingers to break up any clumps for a more uniform texture.
- Add the egg whites and vanilla extract to the bowl. Stir until everything is well combined and the coconut is evenly coated. The mixture should be sticky but hold together when pressed.
- Using a cookie scoop or your hands, form the mixture into 1.5-inch mounds and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent the mixture from sticking to you.
- Bake for 20-25 minutes, or until the macaroons are golden brown on the edges and bottoms. Tip: Rotate the baking sheet halfway through for even browning.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If adding chocolate drizzle, melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring between each, until smooth. Drizzle over the cooled macaroons.
Out of the oven, these macaroons are crispy on the outside, tender and chewy on the inside, with a rich coconut flavor that’s irresistible. Serve them piled high on a platter for a stunning dessert table centerpiece, or pack them in a cute box for a thoughtful homemade gift.
Passover Apple Cake
Today’s the day we dive into the world of Passover desserts with a twist that’ll make your taste buds dance—Passover Apple Cake. This isn’t just any cake; it’s a fluffy, spiced masterpiece that brings the cozy vibes of autumn to your spring table, proving that holiday treats can indeed have a sense of humor.
Ingredients
- For the cake:
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup matzo cake meal
- 1/2 cup potato starch
- 1 tsp cinnamon
- 1/4 tsp salt
- For the apple filling:
- 3 medium apples, peeled and thinly sliced
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. This ensures your cake won’t throw a tantrum and stick to the pan.
- In a large bowl, beat the egg yolks with 1 cup sugar until light and fluffy. This is where the magic starts, so don’t rush it.
- Gently fold in the matzo cake meal, potato starch, cinnamon, and salt. Think of it as tucking these dry ingredients into a cozy bed of eggy goodness.
- In another bowl, whip the egg whites until stiff peaks form. This is your cake’s ticket to cloud-like fluffiness, so aim for the skies.
- Carefully fold the whipped egg whites into the yolk mixture. Keep it gentle—no one likes a deflated cake.
- Pour half the batter into the prepared pan, then layer with the apple slices mixed with 1/4 cup sugar and 1 tsp cinnamon. Top with the remaining batter.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Patience is key here; good things come to those who wait.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This cooling-off period is non-negotiable unless you enjoy crumbly disasters.
Unbelievably moist with a hint of spice, this Passover Apple Cake is a showstopper that pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for those who like to live on the edge.
Chocolate Covered Matzo
Forget everything you thought you knew about matzo, because we’re about to take this humble cracker on a joyride to Dessert Town with some chocolatey goodness that’ll make your taste buds do a happy dance.
Ingredients
- For the chocolate coating:
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil
- For the matzo:
- 4 sheets matzo
- For the topping (optional):
- 1/2 cup chopped nuts (almonds, pecans, or your choice)
- 1/4 tsp sea salt
Instructions
- Line a baking sheet with parchment paper and lay out the matzo sheets in a single layer, breaking them into smaller pieces if necessary.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Tip: Don’t overheat the chocolate to avoid seizing.
- Pour the melted chocolate over the matzo, using a spatula to spread it evenly across the surface.
- Sprinkle the chopped nuts and sea salt over the chocolate-covered matzo for an extra crunch and flavor boost, if desired.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate has hardened completely. Tip: For quicker setting, you can use the freezer, but keep an eye on it to prevent the chocolate from becoming too hard.
- Once set, break the chocolate-covered matzo into bite-sized pieces. Tip: Use a sharp knife for cleaner breaks if you’re going for a more polished look.
Absolutely irresistible, this chocolate-covered matzo strikes the perfect balance between crunchy and creamy, with a hint of saltiness to keep things interesting. Serve it as a fancy snack at your next gathering or keep it all to yourself—we won’t judge.
Passover Cheesecake
Oh boy, if you thought Passover desserts were all about matzo and fruit compote, prepare to have your mind blown with this creamy, dreamy Passover Cheesecake that’s so good, you’ll want to make it year-round.
Ingredients
- For the crust:
- 2 cups matzo meal
- 1/2 cup sugar
- 1/2 cup melted butter
- For the filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cheesecake bakes evenly without any surprises.
- In a medium bowl, mix the matzo meal, 1/2 cup sugar, and melted butter until well combined. Tip: The mixture should stick together when pressed.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool slightly.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Tip: Room temperature cream cheese blends easier, preventing lumps.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the filling over the crust. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly. Tip: Overbaking can lead to cracks, so keep an eye on it.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. This gradual cooling helps prevent sinking.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
This Passover Cheesecake is luxuriously smooth with a subtly sweet crust that’s downright addictive. Serve it with a drizzle of chocolate sauce or fresh berries for a show-stopping dessert that’ll have everyone asking for seconds.
Almond Flour Cookies
Howdy, cookie enthusiasts! If you’re on the hunt for a gluten-free treat that doesn’t skimp on flavor or fun, you’ve just struck gold with these almond flour cookies. They’re so delightfully crumbly and buttery, you’ll forget they’re actually good for you.
Ingredients
- For the dough:
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut sugar, sea salt, and baking soda until well combined.
- Add the melted coconut oil, vanilla extract, and egg to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the palm of your hand or the bottom of a glass. Tip: For extra crunch, press the tops with a fork to create a crosshatch pattern.
- Bake for 10-12 minutes, or until the edges are golden brown. Tip: Keep an eye on them after the 10-minute mark to prevent over-baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Voilà! These almond flour cookies are a dreamy combo of crispy edges and chewy centers, with a nutty sweetness that’s downright addictive. Serve them with a dollop of almond butter for a next-level snack or crumble them over your morning yogurt for a breakfast treat that feels like dessert.
Passover Chocolate Mousse
Craving something decadently chocolatey that also happens to be Passover-friendly? Look no further than this heavenly Passover Chocolate Mousse, a dessert so light and fluffy, it’ll have you floating on cloud cocoa.
Ingredients
- For the mousse:
- 6 large eggs, separated
- 1 cup granulated sugar
- 8 oz semi-sweet chocolate, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a large bowl, beat the egg yolks with 1/2 cup of sugar until the mixture is pale and thick, about 5 minutes. Pro tip: This step is crucial for volume, so don’t skimp on the beating time.
- Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let it cool slightly before adding to the yolk mixture to avoid scrambling the eggs.
- Gently fold the melted chocolate and vanilla extract into the yolk mixture until fully combined. The key here is to keep it light and airy.
- In a separate, clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form. This is your mousse’s backbone, so make those peaks proud.
- Carefully fold the egg whites into the chocolate mixture in three additions, preserving as much air as possible. Think of it as a gentle hug, not a bear squeeze.
- Divide the mousse among serving glasses and chill in the refrigerator for at least 4 hours, or until set. Patience is a virtue, especially when dessert’s involved.
Fluffy, rich, and impossibly smooth, this Passover Chocolate Mousse is a showstopper that’s surprisingly simple to whip up. Serve it with a sprinkle of cocoa powder or a dollop of whipped cream for an extra touch of indulgence.
Raspberry Almond Tart
Get ready to dazzle your taste buds with a dessert that’s as delightful to look at as it is to devour. This Raspberry Almond Tart is the perfect blend of sweet, tart, and nutty, wrapped up in a buttery crust that’ll have you coming back for seconds (and maybe thirds).
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water
- For the filling:
- 1 1/2 cups raspberry jam
- 1/2 cup sliced almonds
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking magic.
- In a large bowl, whisk together the all-purpose flour, almond flour, and granulated sugar for the crust.
- Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a flakier crust.
- Stir in the egg yolk and ice water until the dough just comes together. Tip: Don’t overmix to keep the crust tender.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 30 minutes.
- Blind bake the crust for 15 minutes, then remove any weights and bake for another 5 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
- Spread the raspberry jam evenly over the baked crust, then sprinkle with sliced almonds and drizzle with lemon juice.
- Bake for 20-25 minutes, or until the almonds are golden and the jam is bubbly.
Rich in flavor with a perfect contrast between the tart raspberries and the sweet, nutty almonds, this tart is a showstopper. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Passover Honey Cake
Look, we’ve all been there—staring down the barrel of another Passover with the same old recipes. But fear not, because this Passover Honey Cake is about to become your new tradition. It’s sweet, spiced, and just a little bit magical, like finding an extra matzo ball in your soup.
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1 cup honey
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan. Pro tip: Use a pastry brush to ensure every nook is coated.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and allspice. This is your dry team—keep them united.
- In another bowl, beat the eggs and sugar until light and fluffy. Then, slowly drizzle in the honey, oil, and coffee. This is your wet team—mix them like they’re at a party.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing is the enemy of fluffy cake.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Watch for that golden brown color—it’s your cue.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Patience is key here; rushing can lead to cake carnage.
What you’ve got now is a cake that’s moist, fragrant, and packed with flavors that dance between sweet and spicy. Serve it with a dollop of whipped cream or a drizzle of extra honey for that ‘wow’ factor.
Walnut Chocolate Chip Mandelbread
Venture into the world of baking with a twist on a classic that’s bound to make your taste buds dance—introducing a delightful concoction that marries the crunch of walnuts with the melt-in-your-mouth magic of chocolate chips. This isn’t just any mandelbread; it’s a playful rebellion against the mundane, promising a snack that’s as fun to make as it is to devour.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- For the mix-ins:
- 1 cup walnut pieces
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, a light dusting of flour on your hands will make it easier to handle.
- Fold in the walnut pieces and chocolate chips until evenly distributed throughout the dough.
- Divide the dough into two equal parts and shape each into a log about 12 inches long. Tip: Wetting your hands slightly can prevent the dough from sticking as you shape it.
- Place the logs on the prepared baking sheet, leaving space between them as they will spread slightly.
- Bake for 25 minutes, or until the logs are golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Then, using a serrated knife, slice the logs diagonally into 1-inch pieces. Tip: For cleaner slices, use a gentle sawing motion rather than pressing down hard.
- Lay the slices cut-side down on the baking sheet and bake for an additional 10 minutes to crisp up the edges.
- Allow the mandelbread to cool completely on a wire rack before serving.
Brace yourself for a texture that’s perfectly crisp on the outside with a tender, chewy center, packed with the nutty crunch of walnuts and pockets of gooey chocolate. Serve these alongside your afternoon coffee for a dunkable treat, or pack them in a lunchbox for a sweet surprise that’ll make any day brighter.
Passover Lemon Bars
Dazzle your taste buds with these Passover Lemon Bars, a zesty twist on a classic dessert that’s sure to brighten up your holiday table. Perfectly balancing sweet and tart, these bars are a lemony delight that’ll have everyone asking for seconds—and the recipe!
Ingredients
- For the crust:
- 1 cup matzo cake meal
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup matzo cake meal
- Zest of 2 lemons
- For dusting:
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix 1 cup matzo cake meal, 1/2 cup granulated sugar, and 1/2 cup melted butter until combined. Tip: The mixture should resemble wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the crust evenly.
- While the crust bakes, whisk together 4 eggs, 1 1/2 cups granulated sugar, 1/2 cup lemon juice, 1/4 cup matzo cake meal, and the zest of 2 lemons until smooth.
- Pour the filling over the hot crust and return to the oven. Bake for 25 minutes, or until the filling is set. Tip: The center should jiggle slightly when shaken.
- Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.
- Dust with powdered sugar just before serving.
Absolutely irresistible, these Passover Lemon Bars boast a crisp, buttery crust topped with a creamy, tangy lemon layer. Serve them chilled with a dollop of whipped cream for an extra indulgent treat!
Chocolate Almond Butter Cups
Unbelievably easy and outrageously delicious, these Chocolate Almond Butter Cups are the no-bake treat that’ll have you sneaking back to the fridge for just one more… or five. Perfect for when your sweet tooth strikes and you’re all out of patience.
Ingredients
- For the cups:
- 1 cup smooth almond butter
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- For the chocolate coating:
- 1 1/2 cups dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Line a mini muffin tin with 12 paper liners.
- In a medium bowl, mix together almond butter, honey, vanilla extract, and sea salt until smooth. Tip: If the mixture is too sticky, pop it in the fridge for 10 minutes to firm up.
- Scoop 1 tablespoon of the almond butter mixture into each liner, pressing down slightly to flatten. Freeze for 15 minutes.
- In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted. Tip: Don’t overheat the chocolate to avoid seizing.
- Pour the melted chocolate over the frozen almond butter cups, covering completely. Tip: Use the back of a spoon to smooth the chocolate for a professional finish.
- Freeze again for 20 minutes, or until the chocolate is set.
Now, these little cups of joy boast a creamy almond butter center with a crisp chocolate shell that’s downright addictive. Try serving them on a fancy plate to impress your friends, or keep them all to yourself—we won’t judge.
Passover Pecan Pie
Unbelievably delicious and slightly mischievous, this Passover Pecan Pie is here to prove that holiday desserts don’t have to be boring. With a crust that’s sneakily simple and a filling that’s gloriously gooey, it’s the perfect way to sweeten up your Seder table.
Ingredients
- For the crust:
- 1.5 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tbsp honey
- 1/2 tsp salt
- For the filling:
- 3 large eggs
- 1 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a medium bowl, mix together the almond flour, 1/4 cup melted coconut oil, 2 tbsp honey, and 1/2 tsp salt until a dough forms. Tip: If the dough feels too sticky, chill it in the fridge for 10 minutes to make it easier to handle.
- Press the dough evenly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, whisk together the eggs, 1 cup honey, 1/4 cup melted coconut oil, vanilla extract, and 1/2 tsp salt until smooth.
- Stir in the chopped pecans, then pour the filling into the pre-baked crust. Tip: For an extra nutty flavor, toast the pecans before chopping them.
- Bake for 30-35 minutes, or until the filling is set and the top is golden brown. Tip: To prevent over-browning, cover the edges of the crust with foil after the first 20 minutes of baking.
- Allow the pie to cool completely before slicing to let the filling set properly.
Heavenly rich with a satisfying crunch, this Passover Pecan Pie is a showstopper that pairs perfectly with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream for those who like to live on the edge.
Strawberry Rhubarb Crumble
Zesty and zippy, this Strawberry Rhubarb Crumble is like a summer fling in dessert form—impossible to resist and over too soon. With a buttery, crumbly topping that hugs a tart-sweet filling, it’s the kind of dish that’ll have you sneaking back for seconds (or thirds, no judgment here).
Ingredients
- For the filling:
- 4 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- For the crumble topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
- In a large bowl, toss together strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract until evenly coated. Tip: Let the mixture sit for 10 minutes to draw out the juices for a saucier filling.
- Pour the fruit mixture into the prepared baking dish, spreading it out evenly.
- In another bowl, combine flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs. Tip: For extra texture, leave some larger butter pieces in the mix.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and save your oven from a sticky situation.
- Let the crumble cool for at least 15 minutes before serving to allow the filling to set.
Outrageously good when served warm with a scoop of vanilla ice cream, the contrast between the crispy topping and the juicy, tangy filling is pure magic. Try it for breakfast with a dollop of Greek yogurt—because why should desserts have all the fun?
Passover Chocolate Chip Cookies
Delightfully defying the notion that Passover desserts are anything but delicious, these Passover Chocolate Chip Cookies are here to prove that you can have your matzah and eat it too—especially when it’s in cookie form. Packed with all the gooey, chocolatey goodness you crave, these cookies are a game-changer for your Seder dessert spread.
Ingredients
- For the dough:
- 1 cup almond flour
- 1/2 cup matzah cake meal
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures your cookies won’t stick and makes cleanup a breeze.
- In a medium bowl, whisk together the almond flour, matzah cake meal, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Tip: Room temperature butter is key for a smooth dough.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Kick your Passover dessert game up a notch with these cookies that boast a perfect chewy center and crispy edges. Serve them with a glass of cold almond milk for a divine pairing that’ll have everyone asking for seconds.
Orange Almond Cake
Oh, the joys of baking! Today, we’re diving into a citrusy, nutty delight that’s as easy to make as it is to devour. Perfect for those who love a cake that’s moist, flavorful, and has a bit of a crunch.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1 tsp baking powder
- 1/2 tsp salt
- For the topping:
- 1/4 cup sliced almonds
- 2 tbsp orange juice
- 1 tbsp sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for the best results.
- Beat in the eggs one at a time, then stir in the orange zest and juice.
- In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake, so mix until you no longer see flour streaks.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sprinkle the sliced almonds evenly over the batter.
- Mix the 2 tbsp orange juice and 1 tbsp sugar, then drizzle over the almonds. Tip: This adds a lovely glaze and extra crunch to the topping.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Crumbly yet moist, this Orange Almond Cake is a symphony of textures and flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Passover Vanilla Sponge Cake
Oh, the joys of Passover baking—where the absence of flour doesn’t mean the absence of flavor, especially when it comes to this light-as-air Vanilla Sponge Cake that’ll have you floating on cloud nine. Perfect for those who thought Passover desserts were all about the matzo, this cake is here to prove them wrong with its fluffy texture and sweet, vanilla-kissed charm.
Ingredients
- For the cake:
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup orange juice
- 1 tbsp vanilla extract
- 1 cup potato starch
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For extra non-stick insurance, line the bottom with parchment paper.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until the mixture is pale and thick. This is your moment to shine—whisk like you mean it!
- Stir in the orange juice and vanilla extract until well combined. The orange juice adds a subtle brightness that plays nicely with the vanilla.
- Gently fold in the potato starch until just incorporated. Overmixing is the enemy of fluffiness, so keep it light and easy.
- In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. Tip: Ensure your bowl and beaters are squeaky clean for the best volume.
- Carefully fold the egg whites into the yolk mixture in three additions, preserving as much air as possible. Think of it as gently tucking in a cloud.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Tip: Avoid opening the oven door too early, or you’ll deflate your masterpiece.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Kick back and marvel at your creation—this Passover Vanilla Sponge Cake is a triumph of texture, with a delicate crumb that melts in your mouth. Serve it as is for a classic treat, or dress it up with a dusting of powdered sugar and fresh berries for a touch of elegance.
Conclusion
Great choices await in our roundup of 18 Delicious Passover Dessert Recipes Easy! Whether you’re a seasoned baker or trying your hand at Passover sweets for the first time, there’s something here to delight everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the sweetness by pinning this article on Pinterest for others to enjoy!
