I know that this is a traditional Ashkenazic Passover treat, but I will also admit that I had never heard of it or tasted it until 2006 when a group of us went to Ghana. As it happened, the first half of our trip fell during the week of Passover and I can tell you from experience that if you think it's hard to find something to eat out during Passover in NYC, you ain't seen nothing until you've been in a third world country during the holiday. But my darling Steve Bell, colleague and friend and fellow wandering Jew brought along this amazing treat on the trip and culinarily speaking, it was the highlight of the day until Passover ended. So I have finally tried to make my own and the kitchen smells so wonderful, I thought I would share.

8 oz cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 egg
8 sheets of matzoh
2 cups milk
1/4 cup butter
2 Tablespoons cinnamon

Preheat your oven to 350. Prepare two cookie sheets with parchment paper or aluminum foil. Whip cream cheese, 1/4 cup sugar, vailla, and egg on high speed for several minutes until it's very smooth. Pour milk into a square cake pan. Dip each square of matzoh into the milk and then lay out on the parchment. Don't worry if the matzoh ends up in pieces--it's probably easier to deal with that way. Spread a generous layer of the cream cheese mixture on each piece of matzoh and put it back on the parchment. Mix cinnamon with remaining sugar and sprinkle generously on top of the matzoh. Dot with butter.

Bake for 12 minutes. Let set. Eat warm, chilled, or at room temperature.