Soak the Matzo sheets in some water until they become slightly soft. You do not want the sheets to be soggy. They should keep their form yet be easy to break into several pieces without causing too many crumbs. I usually run water over my Matzo sheets.
Shake off the excess water without worrying if there remains a little extra water. Gently break the Matzo sheets into pieces in a bowl.
Preheat the oven to 175°C / 350°F. Melt the butter in a casserole over a low heat (or in the microwave).
Beat the eggs well. Add the salt, sugar, cinnamon, and melted butter.
Pour the egg mixture into the bowl with the Matzo pieces. Mix gently until the pieces are covered by egg.
Wash, peel, core and chop the apples. I used a combination of sour and sweet apples. The choice of apples is up to you.
Add the chopped apples, raisins and chopped nuts (if you are using). Mix gently.
Pour the Matzo-egg mixture into a baking dish. Add the remaining butter reserved for the topping by spreading little dots of butter on top of the dish.
Place the baking dish in the oven and bake about 45 minutes or until golden brown on top.
Remove the baking dish from the oven and let it cool about 10 or 15 minutes before serving.
You may substitute dried cranberries or other dried fruit for the raisins.
This dish may be made in advance and then reheated before serving. If you reheat the dish, be careful that it does not become dry. I have reheated the dish about 30 minutes without any problems. If you are worried, add a little milk or water before reheating it. It’s also tasty served cold or at room temperature.
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