Apple-Cinnamon Noodle Kugel with Sour Cream


1,000 Jewish Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

This scrumptious kugel makes a delightful dairy entree for Shavuot. Delicately sweet and rich in flavor, it’s also great for Sunday brunch. An added plus is that it’s an easy kugel to make. Serve it with sour cream, its traditional accompaniment.

Makes8 servings

Cooking Methodbaking



Total Timeunder 2 hours

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert, main course

Dietary Considerationkosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish

Mealbrunch, dinner

Taste and Texturebuttery, creamy, fruity, spiced, sweet

Type of Dishdessert


  • 14 ounces medium egg noodles
  • ¼ cup (½ stick) butter, melted
  • Pinch of salt
  • 1 cup sour cream
  • 4 large eggs
  • 6 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 Golden Delicious apples (about 1½ pounds), halved, cored, and thinly sliced
  • 1½ teaspoons ground cinnamon


  1. Preheat oven to 350°F. Grease a 13 × 9 × 2-inch baking dish. Cook noodles in a large pot of boiling salted water until barely tender, about 5 minutes. Drain, rinse with cold water, and drain well again.

  2. Transfer noodles to a large bowl. Separate noodles with your fingers. Add 3 tablespoons melted butter and a pinch of salt and mix well. Stir in sour cream, eggs, 2 tablespoons sugar, and vanilla. Mix half the apples with the noodle mixture.

  3. In a small bowl, mix remaining sugar with 1 teaspoon cinnamon. Add half of noodle mixture to baking dish. Top with remaining apples in an even layer and sprinkle them with the cinnamon mixture. Top with remaining noodle mixture and spread gently to cover apples. Sprinkle with ½ teaspoon cinnamon, then with remaining melted butter. Cover dish and bake 30 minutes. Uncover and bake 15 to 20 minutes or until set. Serve hot or warm.


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