Sweet Matzo and Cottage-Cheese Pudding

Sweet Matzo and Cottage-Cheese Pudding (KLP)
 
3 (6-inch-square) matzos
1 pound cottage cheese
3 large eggs
7 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup pecans, chopped (2 ounces)
1/3 cup raisins
1/2 stick (1/4 cup) unsalted butter, melted
 
Acompaniment: sour cream (optional)
 
Preheat oven to 325 degrees F.
 
Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
 
Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans and raisins.
 
Coat bottom and sides of an 8-inch square baking dish or pan with half of butter.
 
Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage-cheese mixture.
 
Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
 
Bake pudding in middle of oven until golden, puffed and set, about 1 hour. Cut into squares and serve pudding warm.
 
Serves 6.
 
Original source: GOURMET, March '00
 
Current source: "Cooks find ways to perk up Passover tradition"                  Jeffrey Weiss
                DETROIT NEWS (on-line edition), 4/6/00
 


Source:

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