Yield: 36 servings

• 1/2 cup milk
• 4 matzoh squares
• 16 ounces soft cream cheese
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 tablespoon potato starch
• Juice of half a lemon
• 3 eggs
• 1 tablespoon cinnamon-sugar

Preheat oven to 350 degrees F. Pour the milk into a large shallow dish and lay the matzoh squares in one at a time, turning to soak both sides. Set each matzoh on a greased cookie sheet.Beat together the cream cheese, sour ceam, sugar, potato starch, lemon juice and eggs until smooth. Spoon onto matzoh, spreading to cover. Sprinkle with cinnamon-sugar. Bake for 10 to 15 minutes, until puffed and lightly browned. Remove from oven; cut each matzoh into 9 squares.