Photo credit: Joy or Kosher and Temp Tee Whipped Cream Cheese
We are in the final stretch before Passover time. Are you ready!?!?! One thing I always struggle with is Passover desserts. Macaroons are a dime a dozen, while matzo meal pound cakes function better as bricks than food, really. And don’t get me started on those jelly fruits. Blech. There is always my go-to, flourless chocolate cake, but what about something new? I salvaged whatever Temp Tee Whipped Cream Cheese I didn’t eat straight from the jar to whip up some fun desserts for Jew!
What are your favorite Passover desserts?
First up, I whipped up a gluten free crepe using potato starch. My love of crepes started when I was studying abroad in Europe back in college and we stumbled upon a crepe truck at 3am in Paris. Now maybe it was because it was 3am and we had had more than a glass or two of champagne, but my Nutella and Banana Crepe was the best thing I’d ever eaten. Obsessed! This version has tart raspberries and lemon with a creamy filling. You could even eat it for breakfast, I won’t tell.
To make crepes whisk potato starch and milk. Then add in beaten eggs, vanilla, sugar and butter and mix until smooth. Refrigerate 1 hour, or up to 48 hours. To make raspberry sauce put all ingredients in a saucepan and bring to a boil while mashing raspberries until sauce is thick, about 5 minutes. Strain and cool.
To make filling, combine all ingredients with a beater until combined and smooth.
When ready to make crepes, heat a lightly greased 12-inch non-stick pan over medium-low flame. Pour in ¼ cup of the batter and cook about two minutes, then flip and cook the other side until lightly brown, about 1 minute. Remove and cool. Repeat with rest of batter.
To make crepes, spread with a thin layer of the filling and fold into quarters. Drizzle with raspberry sauce and serve!
Usually I don’t polish off my recipes (I have to maintain a girly figure) but I seriously licked the plate of this crepe. All in the name of recipe testing of course. Next up, French Macarons! On this French theme, I had never even heard of macarons until that same trip to Paris. Macaroons, sure, but what is this macaron? Turns out they are heaven. Meringue cookies sandwiched with awesomeness. And in a rainbow of colors! Wheee!
To make the macarons, blend almonds and confectioners’ sugar in a food processor until finely ground. Strain to remove any lumps. Whip egg whites on medium-high with a hand or stand mixer until foamy. Scrape the seeds from the vanilla bean pod into the mixing bowl.
Add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and fold together until no streaks remain. Add in food coloring if desired. Line two baking sheets with parchment paper mats. Transfer the batter to a piping bag with a plain wide round tip. Pipe into 1-inch rounds on the prepared baking sheets about 1 inch apart. Let sit at room temperature for about an hour to develop a hard shell.
Preheat the oven to 300˚F. Bake for 12-18 minutes, depending on size. You know they are done when you can carefully remove one from the sheet without it cracking. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies. To make the filling, beat butter, cream cheese and confectioners sugar with an electric beater until incorporated. Then add vanilla. Add in raspberries and blend until smooth. If frosting is a little dry, add milk until smooth. If frosting is too runny, add in more confectioners sugar.
To make cookies, line up by size and pipe a dollop of the frosting onto the flat side of half the cookies. Sandwich together with other half. Best if eaten the same day!
Check out the full recipes for the Lemon Cream Cheese Gluten-Free Crepes with Raspberry Sauce and Raspberry Macarons with Cream Cheese Filling on Joy of Kosher and get even more Temp Tee Whipped Cream Cheese recipes!
This post is sponsored by Temp Tee Whipped Cream Cheese.