Recipe by Tamar Ansh

Charoset Petit Fours

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While I can’t really say that this is halachically what our Sages meant when they told us to dip our maror in charoset, it sure does make for a fun treat or even side dish that feeds a large crowd with all sizes of people!


Charoset Petit Fours

  • 200 grams / about 1 and 1/2 cups dried dates, pitted and checked for bugs

  • 1/2 cup yellow raisins

  • 100 grams dried apricots / about 3/4 cup

  • 1 green apple, ground

  • 3 tablespoons semi-dry red wine, such as Alfasi Cabernet Sauvignon

  • 1 teaspoon Gefen Cinnamon

  • 1 cup finely ground walnuts, such as Gefen

  • 1/2 cup finely shredded coconut (optional)


Prepare the Charoset


Check all the dried fruits for bugs according to the laws of the area that you live in. Place them all into your food processor that has been fitted with the steel “S” blade. Add in the green apple, wine, and cinnamon. Process until smooth, stopping and scraping down the sides of the processor as necessary.


Scrape the contents of the bowl into a plastic container and refrigerate it until it is firm enough to roll into balls. You may also freeze it for an hour to firm it up quicker.



Removing just a small amount of the mixture at a time so the rest stays firm, roll it into bite sized balls, then roll it into the finely ground nuts. (And/or the coconut, if you chose to use it.) Place each one on a baking tray lined with plastic or directly into tiny decorative muffin liners. Once they are all rolled and coated, slide them back into the freezer until use. Alternately, you can use a long, rectangular plastic container, and line the petit fours up in one row. Continue by covering them with a piece of parchment paper and then lining up the next row on top of them.


This makes a lot of small petit fours, so you may want to corral your younger people to do the molding and rolling for you! These taste best semi or mostly frozen, straight out of the freezer.


These recipes are excerpted with permission from the best-selling cookbook by author Tamar Ansh: “Pesach – Anything’s Possible!”, a gluten free, yeast free, non gebrochs Pesach cookbook available at www.aTasteofchallah.com

Charoset Petit Fours

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