Baklava Bimuelos are Sephardic Matzo Donuts that are served during Passover. The bimuelos are gently fried and then doused in a thick rose water syrup and garnished with pistachios, resembling the flavors from baklava.
What are Bimuelos?
One of my fondest childhood food memories is making bimuelos with my mom when I was little. I’ve seen them being made for Hanukkah, since they are technically a fried donut, but mom and I always made them for Passover with matzo.
So lets chat bimuelos. Traditionally a Sephardic donut served during Hanukkah, many make them with a yeasted dough that’s fried and dusted with either powdered sugar or drizzled with syrup.
How to Make Bimuelos?
For the Passover version, we make them with matzo. Similar to matzo brei, soak the matzo and squeeze out moisture. Then add to whisked egg and mix together.
Form mixture into balls and fry in vegetable oil. Because these are inspired by the classic flavors of baklava, the matzo donuts are tossed in a gorgeous, thick rose water syrup and garnished with chopped pistachios.
A Word on Texture
If you have ever had my classic bimuelos, you notice that the matzo mixture almost acts as a sponge, soaking up anything its covered in. The same with these bimuelos. Even though they are fried, they hold out their shape and have a spongy texture that is able to soak up the thick sweet baklava style syrup nicely.
- 1 1/2 cups ground matzo about 7-8 matzo, crushed
- 2 eggs
- 3/4 teaspoon cinnamon
- 3/4 teaspoon cardamom
- 2 tablespoons brown sugar
- Pinch of salt
- Canola or vegetable oil for frying
Rose Water Syrup
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon rose water
- 1 teaspoon lemon juice
- Ground Pistachios for garnish
- Grind matzo crackers in a food processor until fine crumbs, then in a large bowl, add ground matzo and pour in enough water to just cover matzo.
- Add whisked eggs, cinnamon, cardamom, sugar and salt and mix to combine. Set aside.
- Heat 2-3 inches of oil in a pot until oil is to 360 degrees Fahrenheit. You can test the oil by placing a piece of the mixture in the oil, if it sizzles, it's ready.
- Use a cookie scoop or tablespoon to round a ball shape and place in hot oil, about 3-4 at a time. Fry donuts on both sides for about 4-5 minutes. When done, reserve to a paper towel lined baking sheet.
- To make the syrup, add the sugar, water, rose water and lemon juice to a small pot and bring to a gentle boil. Cook until sugar has dissolved and syrup has thickened, about 5-7 minutes.
- Once syrup is done, you can either add both to a large bowl and toss donuts with syrup, or you can dip the bimuelos in the syrup. Garnish with chopped pistachios.
This post was originally published in March, 2018 and updated in March, 2022 with added nutritional information.