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The Boston Globe

Food & dining

Break with Passover tradition over dessert

Profiteroles.

Suzanne Kreiter/Globe staff

Profiteroles.

The word seder means “order” or “arrangement.” Because both religious and familial traditions often dictate that the same dishes be served each year to fulfill this, there are few places in the Seder meal to add new tastes. One of the only ways is whether to make Sephardic or Ashkenazi versions of the apple-nut mixture haroset.

That leaves the dessert course as a place to break with tradition — and offer new recipes without flour or leavening agents. With some creative substitutions, you can introduce apple pie to the menu and still keep the crowd-pleasing American classic kosher for Passover. And it’s even easier to make without a bottom crust. Profiteroles are a perfect flourless Passover dessert, since their puff comes from the mixer’s mechanical leavening. Also, their flavor doesn’t suffer when you switch from flour to matzo cake meal.

The little rounds can be made ahead and filled with ice cream or nondairy whipped cream, then sprinkled with homemade powdered sugar. In both recipes, canola oil can replace the butter. Savor the dessert, some compliments from your guests, and your fourth glass of wine.

Denise Drower Swidey can be reached at dswidey@comcast.net.

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