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)
Apple Noodle Kugel
Ingredients
For the kugel:
- 8 ounces 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)
For the topping:
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Jennifer @ Show Me the Yummy says
Love the apple!
Leigh Ann says
I have never heard of this before but am so intrigued! It sounds absolutely delicious!
Natasha @ Salt & Lavender says
Iberian Ham… hehehe. Thanks for the lesson… I confess I haven’t heard of a kugel before, but now I know. It looks tasty! I’m coming to your house to sample some. ;)
Carolyn says
It’s a beautiful dish! Cracking up at the Iberian Ham moniker.
Brandie says
Sweet noodles? Yes! Love this recipe Jennifer!
gerry speirs says
Is it just me who loves to repeat, kugel noodle???
Mary Ann | The Beach House Kitchen says
I have never tried noodle kugel, but I’m totally game! Sounds delicious!
Natalie says
It looks utterly amazing!!! I have to try it soon :)
Rachel says
I haven’t had kugel in ages! Love the addition of apples to it. I did the DNA thing too – not too many surprises there, though I’m apparently more Eastern European than I realized. Otherwise my background’s pretty much “when white met bread.”
Lindsay Cotter says
What a beautiful side dish! Sounds delicious!
Amy says
Mmm kugel. I was surprised to find I’m only 91% ashkenazi, and now my brother and I joke at how (5%) Italian and (3%) Greek we are! Mangia!
Jessica says
Can you use cream cheese instead of cottage cheese? Not too many fans here lol
Jennifer Farley says
I can understand that; I’m not a fan of plain cottage cheese! However, once it’s mixed with the sour cream and other ingredients, the texture is altered and you really can’t taste it. If you’re going to try a swap, I think ricotta might be a better fit since it’s closer in consistency. Cream cheese is much more dense, so I’m not sure how that would impact the end results. It could work? But I’m not 100% sure.
Jan says
I made this for Rosh Hashana yesterday and it was, hands down, the best kugel any of us ever ate. Followed the recipe exactly, what except used 12 oz of noodles and skipped the raisins. The noodle-to-everything-else proportion was fine.
Jennifer Farley says
So glad you liked it!
Heidi Boehm says
My beloved father was Ashkenazi Jew. It’s the anniversary of his passing today and I haven’t had Kugel for over 30 years!! It was one of my favorite dishes and I loved to eat it cold in the morning for breakfast. My dad would laugh about it because he new I loved when he made it. I’m going to make it,although it won’t be as good as his, it will be a nice memory of him and how much I love and miss him. Thank you for sharing. Heidi Boehm
Jennifer Farley says
I love food memories! I have another kugel recipe here, a sweet pecan kugel, that my mom used to make. For some reason, mine never tastes nearly as good as when she makes it :) Enjoy!
Gail Bienstock says
Do you peel the apples?
Jennifer Farley says
I don’t, but you can :)
Gail Bienstock says
Since I love the crunchiness of the peel, I haven’t on other similar recipes, but wanted to be sure it wouldn’t matter with this one. Looking forward to sharing it for YK. Thanks for this quick response.