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Sephardic Passover Charoset

Prep Time25 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: African, Mediterranean
Keyword: almonds, cinnamon, gluten free, granny smith apples, granulated sugar, hazelnuts, lemon juice, lemon zest, pine nuts
Author: GFchow @ gfchow.com

Ingredients

  • 1 large apple peeled, cored, and shredded on large holes of a grater (I like using an apple that’s more on the tart side such as Granny Smith)
  • 1/4 cup hazelnuts
  • 1/4 cup sliced almonds
  • 1 tablespoon pine nuts
  • 1/2 lemon zested and juiced
  • 1 tablespoon granulated sugar or honey more to taste
  • 1/2 teaspoon ground cinnamon more to taste

Instructions

  • Place nuts on foil or parchment paper and bake at 350 degrees for 3 minutes, until nuts are toasted and browned. Set a timer. Hand chop some, if not all, of the hazelnuts.
  • Peel and core apple. Then grate on the large holes of a grater. You can also hand-chop some apple for varied consistency. (Make sure nuts are toasted and lemon is zested and juiced before you peel and shred the apple to prevent it from turning brown.)
  • Note: If making the haroset ahead of time, wait to add the nuts until closer to serving time to keeps them as crunchy as possible. Otherwise, transfer nuts and apple to a medium-sized bowl. Add the lemon zest, juice, sugar or honey, and cinnamon to the nuts and apple and mix until all ingredients are combined.
  • Cover tightly and refrigerate. Remove the charoset from the refrigerator 1 hour or so prior to using. Serve with gluten free matzo. Chag Sameach!