Title: Fruit-Filled Chremslach
Categories: Dessert Fruit Jewish
Yield: 1 Batch

4		Matzos, broken into pieces water, boiling
4		Eggs, lightly beaten
1/2	c	Matzo meal
1/4	c	Sugar
1/2	ts	;salt
		Butter or margarine, for frying
		Strawberries, left whole & stems removed
		Blueberries, stems & leaves removed
		Whole cherries, pitted
		Sour cream or yogurt

In a bowl, place matzos pieces. Pour boiling water over pieces just to cover. Set aside for 10 to 15 mins. When water has cooled & matzos are soft, pour off water & squeeze matzos w//hands to remove excess moisture. In a bowl, place moistened matzos pieces. Stir in eggs, matzo meal, sugar, & salt. Cover & refrigerate for several hrs or overnight to thicken. Place a tb matzo mixture in palm & flatten to a disk abt 2-1/2 inches in diameter. Place either a strawberry, or a ts blueberries, or a whole pitted prune in center. Fold edges of matzo dough around fruit. Dip hands in cold water & shape chremsel into a round or oval. In a skillet, heat butter or margarine. Fry chremslach until they are brown on both sides. Serve w/sour cream or yogurt. Makes 12 to 16 chremslach.

NOTE: "Chremslach" or, abt one hundred years ago, "grimslech" & sometimes "grimsel," are an ancient Jewish confection dating back to Roman days. The chremsel (singular of chremslach) was originally a fritter, fried in oil & drenched in honey. I don't remember my mother ever making this dish, but my friend, Sylvia, told me her mother made prune-filled chremslach (w/out the sugar) & added them to pot roast! You live & learn.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Company. D. Pilleggi

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