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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 257 kcal
- Protein
- 5 g
- Carbohydrates
- 43 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 22 g
- Sodium
- 80 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 93 mg
- Potassium
- 75 mg
- Calcium
- 27 mg
- Iron
- 1.8 mg
- Magnesium
- 14 mg
- Phosphorus
- 87 mg
- Zinc
- 0.6 mg
- Vitamin A
- 70 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.0 mg
- Folate
- 11 mcg
- Water
- 29 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Bars are soggy or falling apart
Cause: Matzo was soaked too long in the batter before baking
Fix: Bake for an additional 10-15 minutes at a lower temperature (150°C/300°F) to dry out excess moisture.
Prevention: Dip matzo only until it begins to soften (30-45 seconds max); do not let it turn into mush before layering.
Cultural Context
This recipe riffs on the concept of 'Matzo Mina' (a Sephardic layered pie) and sweet Matzo Brei. It incorporates the symbolic use of wine and unleavened bread central to Passover, transforming humble pantry staples into a rich, sticky confection.
