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Brazilian Cashew Nut Strudle with Guava and Lime

brazilian strudle

Recife, Brazil is an unlikely area for a Jewish community but the small enclave in the port city has been a safe haven for Jews from Spain and Portugal since the 1600s, escaping the wrath of the Spanish Inquisition.  The early 1920’s brought another wave of Jews from what in now Belarus, fleeing persecution and enlistment in the Bolshevik army.

The food of the area is a combined reflection of history and current culture, a celebration of tradition and exotic surroundings. This sweet treat exemplifies just that. It is inadvertently gluten-free, full of protein and a great alternative to macaroons for those seeking dessert during Passover week.

Adapted from The New York Times April 20, 2005

Ingredients & Method

raw tacos ingredients

  • Oil spray, butter or smart balance for greasing pan
  • 4 cups roasted, unsalted cashews, ground, plus ½ cup reserved
  • 2 cups Matzo meal (or gluten free unsalted crackers, ground)
  • 2 ½ cups sugar
  • 4 eggs plus 1 egg yolk
  • Zest and juice of 4-5 limes
  • 1 ½ tablespoons ginger, grated
  • 1 cup vegetable oil
  • 595g guava paste (1 entire tin of Goya brand), cut in strips

Grease a 9×13” baking dish and preheat oven to 350 degrees.  In a large bowl, mix together 4 cups cashews, matzo meal and sugar.  Add in lime juice, zest, ginger, 4 eggs and oil and combine well.  Press half of the batter in the pan in an even layer.  Place guava on top, distributing as equally as possible.  Cover guava with remaining batter.  Whisk egg yolk with a drop of water and brush top of strudel.  Sprinkle with ½ cup ground cashews and bake for about 40 minutes or until strudel is golden brown and begins to pull away from sides of pan.

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