This sweet Apple Noodle Kugel recipe is perfect for celebrating Jewish holidays! Sour cream, cottage cheese, and a cinnamon-sugar topping help make this total comfort food.
Ever since we got DNA tested, Jeff and I have been making jokes about “the food of our people.” He was surprised to discover that, even though his (our) last name is Farley, there is no direct Irish heritage.
However, he’s apparently 15.8% Iberian, which means I have now christened him my Iberian Ham. My results were slightly more straight forward, and I found them amusing: I’m 95% Ashkenazic Jew.
Certainly not a boring history, but not the most exciting results when you’re wondering if you’re going to see something unexpected.
Food is a big part of the Jewish holidays, and I’ve always been especially partial to kugel. My mom’s Sweet Pecan Kugel is still one of my favorites.
With Chanukah around the corner, I thought I’d prepare a more basic noodle kugel recipe with a touch of fall flair. Using chopped, tart apples adds a subtle texture and fruity acidity similar to what you’ll find in pineapple kugels.
Should I back up slightly? Are you wondering what kugel even is?
What is kugel?
Kugel is a Jewish casserole, typically made from egg noodles or potatoes. It’s a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. It’s a wonderful side dish for all Jewish holidays, especially at brunch gatherings.
Sometimes at Passover you’ll see matzo kugels. There are both sweet and savory versions, and sweet kugels can range from subtly sweet (like this one) to bordering on almost dessert levels of sweetness (such as the sweet pecan kugel referenced above).
How far in advance can you prepare noodle kugel?
Noodle kugel can be prepared up to 48 hours in advance. Before serving, reheat it at 300 degrees F for 15-20 minutes, or until warm in the center.
Alternately, you can prepare the recipe up to Step 5 (omitting the cinnamon sugar topping). Cover the casserole dish and refrigerate unbaked for up to 24 hours, then add the topping and bake it just before serving.
More holiday recipes:
- Pumpkin Slab Pie
- Cardamom Snowdrop Cookies
- Hot Chocolate with Whipped Cream Melting Hearts
- Blackberry Cranberry Sauce (from Love & Olive Oil)
This sweet Apple Noodle Kugel recipe is perfect for celebrating Jewish holidays! Sour cream, cottage cheese, and a cinnamon-sugar topping help make this a perfect comfort food dish.
- 1/2 pound wide egg noodles
- 2 ounces unsalted butter, melted
- 1 pound cottage cheese
- 2 cups sour cream
- 1/2 cup granulated sugar
- 6 large eggs
- 1 teaspoon ground cinnamon
- 1/2 cup golden raisins
- 1 Granny smith apple, coarsely chopped (approximately 2 cups)
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
- Preheat oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter or baking spray.
- Bring a large pot of salted water to a boil. Cook the noodles for 4 minutes, then drain and set aside.
- In a large mixing bowl, Whisk together the butter, cottage cheese, sour cream, sugar, eggs, and cinnamon. Stir in the noodles, raisins and chopped apples.
Prepare the topping: in a small bowl, combine the sugar, cinnamon and salt using a fork.
Pour filling into the prepared casserole dish, and top evenly with the cinnamon sugar mixture.
Bake until custard is set and top is golden brown, approximately 40 to 45 minutes.
Noodle kugel can be prepared up to 48 hours in advance. Reheat it at 300 degrees F for 15-20 minutes, or until warm in the center. Alternately, you can prepare the recipe up to Step 5 (omitting the cinnamon sugar topping). Cover the casserole dish and refrigerate unbaked for up to 24 hours, then add the topping and bake it just before serving.
Adapted from Dave Liberman
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About the Author
Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.