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Chremslich with Raisins and Pignoli Nuts

  • 10-12 ServingsServings


  • 3 large eggs, separated
  • pinch of salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated fresh orange or lemon peel
  • 1/4 cup sugar
  • 3/4 cup matzo meal
  • vegetable oil for frying
  • 1 pound honey (approximately)
  • 1/2 cup raisins
  • 1/3 cup pignoli nuts


Beat the egg yolks, salt and 1 tablespoon vegetable oil together. Stir in the citrus peel and set aside. In a separate bowl beat the egg whites and sugar until they are glossy and stand in stiff peaks. Fold into the yolk mixture. Fold in the matzo meal. Let stand for 30 minutes. With wet hands, shape a walnut size ball of dough into a round about 1/2” thick. Heat some vegetable oil in a skillet over medium heat. Fry the rounds on both sides for 1-2 minutes or until golden brown. Place in a saucepan. Pour honey over the cooked rounds. Add the raisins and pignoli nuts. Cook over low heat for 5-6 minutes. May be served at this point but they are better if they stand for several hours or 1-2 days and reheated. May add more honey as tastes dictate.