Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.
Ingredients
- bag egg noodles: 1 piece (12 ounce)
- sour cream: 1 container (16 ounce container)
- ounces farmer cheese: 12 piece
- white sugar: 1 cup
- unsalted butter, melted and cooled: 1 cup
- eggs: 6 piece (beaten)
- apple - peeled, cored, and: 1 piece (diced)
- golden raisins: 0.25 cup (to taste)
- ground cinnamon: 0.5 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
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While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
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Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.
