Matzo Strudel

Ingredients

 * 5 whole matzos
 * ½ cup sweet red wine, kosher for Passover
 * 2 eggs, separated
 * 2 tbsp sugar
 * 2 tbsp matzo meal
 * ⅛ tsp salt
 * ½ cup strawberry preserves or cherry preserves
 * ⅛ cup nuts, finely chopped (do not rind)
 * 1 large apple, peeled, cored and thinly sliced
 * ½ tsp cinnamon
 * 1½ tbsp honey
 * 1½ tbsp oil

Directions

 * 1) In a large deep dish, soak the whole matzos in the wine for 5 minutes, being careful not to break them.
 * 2) In a small bowl, beat the egg yolks and sugar until light and lemon-colored.
 * 3) Stir in the matzo meal.
 * 4) In a clean small bowl, beat the egg whites with the salt until the egg whites are stiff but not dry.
 * 5) Fold the egg whites into the egg yolk mixture.
 * 6) Combine the preserves and nuts in a small bowl.
 * 7) Mix well.
 * 8) Arrange the sliced apples in a shallow dish; sprinkle with the cinnamon.
 * 9) Heat the honey and oil in a 8 x 8-inch baking pan over low heat.
 * 10) Stir until blended.
 * 11) Carefully place 1 matzo in the center of the pan and spread with half of the egg mixture.
 * 12) Place the second matzo over the filling and spread with half of the preserves mixture.
 * 13) Place the third matzo on top of this and arrange the sliced apples and cinnamon evenly over the matzo.
 * 14) Cover with the fourth matzo; spread with the remaining preserves mixture.
 * 15) Top with the fifth matzo.
 * 16) Stir any leftover wine into the remaining egg mixture and spread over the top and sides of the strudel.
 * 17) Bake in a preheated 325°F.
 * 18) Oven for 30 minutes or until golden brown.
 * 19) Cut into portions while still warm, but leave in the pan to cool thoroughly.
 * 20) Serve cold.
 * 21) Serves 8 to 10.