Cobbler on Passover (Easter) – a detailed recipe cooking. 
Photo of the dish: Айна ПинкниTime: 1 hour. 20 minutes. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 – 8 tbsp. peeled and sliced fruits (e.g. apples, pears and strawberries)
- 3 eggs of category CO
- 3/4 Art. Sahara
- 1/4 Art. vegetable oil
- 3/4 Art. matzo flour
- 2 tbsp. l potato starch
- 1/8 Art. sugar mixed with cinnamon
Recipes with similar ingredients: apples, pears, strawberries, eggs, matzo, starch, cinnamon
Recipe preparation:
- Preheat the oven to 180 ° C. Lubricate the square shape for baking 23×23 cm in size with a small amount of butter. eggs with sugar to mix well. Add oil flour, potato starch, salt and beat well.
- Put all the fruits in the pan, sprinkle mostly cinnamon sugar, leaving a little to sprinkle the cobbler on top. Put the dough on the fruit, covering as much as possible. Sprinkle the remaining sugar.
- Bake until the surface is baked and becomes golden brown, about 45 min. Serve hot, warm or room temperature. Serve to the festive table.
