Whether you observe seven or eight days of Passover and its dietary restrictions, get ready to indulge in chameitz (leavened foods) as it ends. Enjoy some of our favorite breads and desserts for breaking Passover this year – and b’tayavon!
- Chocolate Babka: This babka is so easy to make that baking it almost feels like cheating. You can bake the babka in a single loaf or in muffin tins for individual servings – and the leftovers make for excellent bread pudding or French toast.
- Pretzel Rolls: This recipe from the Garden City Jewish Center's cookbook makes rolls that are crusty and chewy with big crystals of salt – unusual enough to be remembered, satisfying enough to always be a special treat.
- Sephardic Cheese Scones: These Greek-inspired scones are so quick and easy to make. Also known as boyikos de kezo, they’re best eaten warm, freshly baked with some crumbly Greek feta cheese and olives at teatime or at brunch.
- Chocolate Chip Cappuccino Brownies: When trade routes were set up from the Caribbean and the Far East to Holland, Jewish immigrants were directly responsible for the trade in cocoa and coffee from their newfound countries to their relatives trading on the Dutch market. These brownies are emblematic of all those routes.
- Rugelach: Writes Jewish cooking expert Tina Wasserman, “At one time I used to make a thousand of these at a time for the largest kosher caterer in Philadelphia. Nowadays, I am content to make a double batch of 150 for my friends and family.”
- Chocolate Challah: The joy of challah is its crust, and this chocolate version is crusty on the outside, chewy on the inside, and studded with chocolate chips. Decorate the glazed braids with extra chocolate chips for stunning effect before sliding the loaves into the oven.
- Banana Chocolate Chip Muffins: Not convinced you want to go the banana chocolate chip route? Divide the muffin batter into bowls and fill different batches with a variety of optional mix-ins. The recipe can also be baked in round cake pans and iced for a flavorful layer cake.
- Lemon Squares: This winning recipe features the perfect blend of sweet and tart, with a crunchy shortbread base and a pucker-your-lips creamy lemon topping.
- Classic Cheesecake: This classic recipe from kosher chef Paula Shoyer is decorated with a garland and made with a crunchy graham crack crust. “I can resist overeating a lot of desserts, but cheesecake is not one of them,” Shoyer says of this recipe.
What chameitz will you eat to end Passover? For more recipes, subscribe to The Jewish Dish, our foodie newsletter, delivered to your inbox at the start of each month.