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What is your favorite thing to eat for breakfast on Passover? If you’re like me..it’s Matzah with cream cheese & jelly. I have that for breakfast every-single-morning during those blissfully food-filled 8 days. I have been thinking a lot about Rosh Hashana, and about how there really is no designated Rosh Hashana breakfast in my house. That’s all about to change! Rosh Hashana is coming up very shortly, maybe TOO shortly for some of us still in Summer mode. For those of you who follow my blog, and countless other Kosher food bloggers, you know all about the Kosher Connection link up that we take part in. This month’s theme was none other than APPLES. I combined this link up with my first Rosh Hashana themed post..and I love it ;-).

While I was daydreaming about my Matzah with cream cheese & jelly addiction, I tried to think about what would make a yummy Rosh Hashana breakfast. I knew I wanted to incorporate apples somehow, so I first thought about making a syrup out of the tart apples I purchased. My husband gave me a kind of sideways squinty eyed look..so I went back to the drawing board. Then I realized what I really wanted to do was create something similar to my yummy Matzah breakfast..a delicious spread using apples ( of course) but now I could actually eat it with bread!!! I wrote down the steps as I created this experimental spread, and it was so good, fruity and creamy that I can’t wait to make it again in a few short weeks!

Apple-Cinnamon-Walnut spread:

2 Granny Smith apples, peeled and sliced

1 tablespoon butter

1/3 cup + 2 tablespoons white sugar

1 teaspoon ground cinnamon

1 teaspoon dark brown sugar

1 cup sour cream

4 tablespoons cream cheese

1 tablespoon + 1 teaspoon ground walnuts


Yields: 2 1/2 cups, spread

  • Bring 4 cups of water to a rolling boil. Wash, peel and slice Granny Smith apples, place in boiling water for 7 minutes.
  • Drain apples and place in blender.
  • In a small pot ( I used the same pot as I used for my apples), melt butter,  sugars and cinnamon together until smooth and combined. Add sugar mixture to apples, and blend for 30 seconds.
  • Add sour cream and cream cheese to apple mixture, blend until combined and add cream cheese 2 tablespoons at a time, blending with each addition.
  • Add 1 tablespoon ground walnuts to spread mixture, give a quick blend, and pour spread into a glass or Tupperware container. Refrigerate for at least 2 hours before serving.


^ Simple but delicious spread, pre-walnut sprinkling.


^ YUM.


* The best part about this spread is that you can make one batch erev ( the day before the holiday) Rosh Hashana, and have enough for the whole family for all 3 days. Yes, we have lots and lots of wonderful 3 day Yom Tovs this year.

Take a look at all of the other amazing, APPLE inspired blogs posts via The Kosher Connection Link Up. 😉