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Baklava Bimuelos: Sephardic Passover Matzo Donuts Fried and Doused in a Thick Rose Water Syrup with Pistachios.
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Baklava Bimuelos

Sephardic Passover Donuts made with Matzo and Doused in a Thick Rose Syrup and Pistachios.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Samantha Ferraro


  • 1 1/2 cups ground matzo about 7-8 matzo
  • 2 eggs
  • 3/4 tsp cinnamon
  • 3/4 tsp cardamom
  • 2 tbsp brown sugar
  • Pinch of salt
  • Canola or vegetable oil for frying

Rose Water Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp rose water
  • 1 tsp 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 w eggs, cinnamon, cardamom, sugar and salt and mix to combine. Set aside.
  • Heat 2-3 inches of oil in a pot until it gets to about 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 table spoon to round a ball shape and place in hot oil, about 3-4 at a time. Fry donuts on both sides for about4-5 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.