Geshmirta is a Yiddish word that means to shmear or spread something on top of something else. This Passover treat – a milk-soaked matzah coated with lightly sweetened cream cheese and broiled to a light golden brown – is popular among the Jewish community in South Africa, especially in Capetown.
I originally wrote this recipe (which appears in my cookbook Entree to Judaism for Families) for a friend who asked me to help re-create a food memory from her childhood. She loved this version, and I hope you will, too!
Watch this video to learn how to make the recipe or follow the instructions below.
- Pre-heat oven to 350F. Line a jellyroll pan with foil, dull side facing you. Fit the matzo to line the entire bottom of the pan. Set aside.
- Using a rubber spatula, mix the cream cheese, egg, vanilla, first 2 tablespoons of sugar, and sour cream or cream in a two-quart bowl until smooth and well combined.
- Spread mixture evenly over the matzos (if you have one, a small, angled spatula would be perfect for younger children) and sprinkle with the remaining cinnamon sugar.
- Bake for 15-20 minutes until mixture is slightly golden and matzah is crisp. Cut into squares and eat within an hour to preserve crispiness.
- Regular cream cheese may be used if at room temperature. Children will find it easier to blend ingredients by hand if using whipped.
- Using softened ingredients at room temperature often eliminates the need for an electric mixer making the recipe toddler friendly.
- Using ingredients softened to room temperature can eliminates the need for an electric mixer, which makes the recipe toddler-friendly.
- Although whipped cream cheese is easiest for children to blend by hand, you can also use regular, room temperature cream cheese.