Brazil: Cashew Nut Strudel With Guava and Lime

Fluden de Pasach: Originally published in the New York Times, April 20, 2005. 

 Cashews, which originated in Brazil, and guava, are commonly used ingredients in everything from Brazilian meat curries to fruity desserts. Marty Weinstock, friend and baker extraordinaire, tested this recipe using quince paste. She found it easy to make, though she recommends checking the strudel after 37 minutes. If it is browning too quickly, you could cover the top loosely with foil paper. “The fruity layer reminded me of a Passover version of a Fig Newton,” Marty told me, “and that’s a good thing.”


4 ¼ cups ground roasted cashews (about 18 ounces)

2 cups matzo meal

3 cups sugar

4 limes (½ cup juice), zest grated fine

1 cup vegetable oil, plus more for oiling pan

4 large eggs  

21 ounces (600 grams) guava or quince paste (available at Global Foods Market or made from scratch from the fresh fruit)

1 large egg yolk


Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish. In a bowl, mix 4 cups ground cashews, the matzo meal and sugar. Stir in the lime juice, lime zest, oil, and 4 whole eggs until smooth.

Spread half the cake-like batter in the pan and pat it down with your hands.

Cut guava paste into long, thin ¼-inch strips and arrange on top of dough in pan. Add remaining batter, patting it down gently with your hand.

Beat egg yolk with a teaspoon of water and brush over top of dough.  Sprinkle evenly with remaining ¼ cup ground cashews. Bake for 45 minutes, or until golden, and sides begin to pull away from pan.

Let cool completely before slicing into 2-inch strips or squares.

Makes 30-35 pieces.