Apricot ‘n Apple Kugel
Of German origin, a kugel is a sweet or savory pudding made with noodles or potatoes and is traditionally served at Jewish holiday meals. The varieties are absolutely endless ranging from vegetable creations to sweet versions using all kinds of fruits and even chocolate!
Servings: 18 to 24
Ingredients
Topping
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Kugel
- 10 ounces medium egg noodles
- 3 tablespoons butter
- 4 eggs beaten
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 3 tablespoons 100% natural apricot preserves such as Polaner or St. Dalfour
- 1 8 ounce can crushed pineapple (in its own juice), drained
- 3 medium Granny Smith apples peeled, cored and diced
- 1/3 cup raisins optional
- 2 tablespoons 100% natural apricot preserves additional
- 2 tablespoons brown sugar
Instructions
- In a small bowl, stir together brown sugar and cinnamon. Set aside.
- Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with olive oil spray.
- Cook noodles in boiling salted water for 8 minutes (or until almost done); drain well.
- Place butter in baking dish; melt in oven. (watch carefully so not to burn) Stir in noodles, coating with butter.
- In a large bowl, combine eggs, sugar, salt, vanilla, lemon juice, 3 tablespoons apricot preserves, crushed pineapple, apples and raisins (if using).
- Add egg mixture to noodles, combining well.
- Dot with additional 2 tablespoons apricot preserves; push down into kugel mixture with the back of a wooden spoon.
- Sprinkle top of kugel with 2 tablespoons brown sugar. Bake, uncovered for 15 minutes.
- Sprinkle topping evenly over kugel.
- Bake, uncovered for an additional 35 to 45 minutes or until knife inserted into center comes out almost clean.
- Serve warm or cold. If serving warm, allow to cool for 15 minutes before cutting.
Notes
Make Ahead and Serving Tips: kugel may be stored covered in the refrigerator for up to 4 days. Delicious served cold or reheat, covered at 300 degrees F for about 15 minutes or until warmed through. May also be frozen for up to 4 months.
This kugel is delicious served on its own or topped with sour cream, plain Greek yogurt or Homemade Labneh.
I often swap cane sugar for coconut palm sugar, but have not yet tried it in this recipe. As coconut palm sugar has a color similar to brown sugar, it would give the kugel a darker appearance. The brown sugar in this recipe could certainly be replaced (in equal amounts) by coconut palm sugar.
