Fruit Fluden

• 10 matzos
• 1 cup sweet red wine
• 3 eggs, separated
• 1 tablespoon salt
• 1/4 cup sugar
• 1/4 cup matzo meal
• 6 tablespoons honey
• 6 tablespoons unsalted butter
• Cinnamon, for sprinkling
• 1 1/2 cups (12 ounces) strawberry preserves

1. Soak whole matzos in wine for 15 minutes.
2. Heat oven to 325 degrees.
3. As matzos soak, beat egg whites with salt in a stand mixer on medium high until soft peaks form.
4. Fold in egg yolks until combined and then fold in sugar and matzo meal.
5. Heat honey and butter in a small saucepan.
6. Once melted, pour mixture into a 13-inch-by-9-inch-by-2-inch oven-safe baking pan.
7. Spoon a layer of the egg batter on a matzo and flip, batter side down, into warmed honey mixture.
8. Repeat with another matzo.
9. Cover two more matzos with batter and layer, batter side up.
10. Sprinkle lightly with cinnamon.
11. Top with two plain matzos, and spread 3/4 cup of the strawberry preserves over the layer.
12. Form a fourth layer with two plain matzos and top with remaining preserves.
13. Batter remaining two matzos and layer, batter side up.
14. Bake 30 to 35 minutes or until golden brown.
15. Cut into rectangles or squares while the fluden is still warm.
16. Serve cold.

matzos, sweet red wine, eggs, salt, sugar, matzo meal, honey, unsalted butter, cinnamon, strawberry preserves

Taken from cooking.nytimes.com/recipes/1017321 (may not work)