Add a new twist to a Passover tradition

Each Passover, as observant Jews refrain from eating bread or other leavened foods, matzoh brie becomes a mealtime favorite. Made by soaking and frying pieces of matzoh — the traditional unleavened bread similar to water crackers — it is often served salty or sweet, and with sour cream or jelly. Chef Scott Drewno adds a new twist to this classic with strawberries and mascarpone cheese, and he was invited on the "Today" show to share his recipe.

Strawberry Mascarpone Matzoh Brie
Serves 4 to 6

Matzoh brie
12 sheets of Matzoh
3 whole eggs
2 tablespoons powdered sugar
2 teaspoons butter

Filling
1/4 pound mascarpone
1/4 pound cream cheese
1 pint strawberries
1 tablespoon powdered sugar
1 teaspoon cinnamon powder

Compote for top
1 pint strawberries, sliced
2 teaspoons granulated sugar
1 ounce water

To make compote: Mix sliced strawberries, sugar and water, and place in a container. Let mixture sit overnight.

To make matzoh brie: Take the 12 matzohs and break them into small 1/2-inch pieces. Soak the matzoh in cold water for about 15 minutes until soft.

Drain the matzoh in a colander and press out the excess water. Lightly beat the 3 eggs and mix with the sugar and matzoh. In the bowl of a mixer, add the mascarpone, cream cheese, the first pint of strawberries, and 1 teaspoon of powdered sugar and cinnamon. Mix until smooth and light.

In a 10-inch nonstick skillet, melt half the butter.  Place half the matzoh in the pan and gently form into a cake. Gently spread the cheese mixture on the matzoh and cover with remaining matzoh. Press together to form a pie. Brown on bottom, flip over and finish in oven, about 20 minutes, until golden brown and crispy. Garnish with strawberry compote, and serve.