I have three basic approaches to cooking for Passover, and all of them abide by the holiday’s dietary laws: No wheat, oats, barley, spelt or rye, and no fermented foods. One: Cook the way I normally do, but swap out the flour, pasta, bread crumbs and the like for matzo meal and other pesadic (kosher for Passover) products. A standout in this category is the “Passover roll” — a game changer when I discovered it many years ago. Totally kosher for Passover, these “rolls” are just cream puff pastry (pâte à choux) made with matzo cake meal — a more finely ground matzo meal — rather than flour. The third approach has long been my go-to for Passover desserts.

Source: Los Angeles Times March 18, 2021 17:03 UTC