Apple and Noodle Kugel
This is a wonderfully comforting Jewish dish from Lithuania that is ideal for brunch, but goes down just as well for dessert. I make it with a greater percentage of apples than noodles, but you adjust the amounts, if you wish.
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Dietary ConsiderationKosher, Vegetarian
Five Ingredients or LessYes
Taste and TextureButtery, Fruity, Sweet
Type of DishDessert, Pudding
- 4 cups cooked wide egg noodles
- 3 large eggs, lightly beaten
- 4 tablespoons (packed) light brown sugar
- 6 medium-size tart apples (such as Granny Smith), peeled and cored
- 2 tablespoons fresh lemon juice
- ½ cup raisins
- ¼ cup slivered almonds
- 1 tablespoon ground cinnamon
- 2 tablespoons unflavored fine, dry bread crumbs
- 4 tablespoons (½ stick) butter, melted
Preheat the oven to 375°F.
In a large bowl, mix the noodles with the beaten eggs and 2 tablespoons of the sugar. Set aside.
Grate the apples into another bowl and sprinkle with the lemon juice. Add the remaining sugar, raisins, almonds, and cinnamon and mix well. Let stand for 10 minutes.
Butter a round baking dish and sprinkle with some of the bread crumbs. Arrange one third of the noodle mixture on the bottom and top with half the apple mixture. Repeat the layers, finishing with the remaining noodles. Sprinkle the top with the remaining crumbs and drizzle with the melted butter. Bake until the top is golden brown, about 50 minutes.
Cool slightly and serve
1990 Anya von Bremzan and John Welchman