Passover Pineapple Kugel
Photo adapted from Ms Toody Goo Shoes.
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- 3/4 c
- unsalted butter
- 1/4 tsp
- salt (optional)
- 2/3 c
- 4 c
- matzo farfel
- 2 can(s)
- (15 ounces) crushed pineapple in juice, drained
- 2 tsp
1Mix eggs in a small bowl.
Put the butter into a 9 X 13 inch baking pan and put into oven. When it is melted, take out pan, swirl the butter around in the pan, making sure the pan is well greased.
Pour the melted butter into a large bowl and set aside.
2Place a colander in the sink. Put the farfel in the colander and run warm water over the farfel.
When the farfel starts to soften, turn the water off. Shake the excess water out.
Dump the farfel into the large bowl with the melted butter. Mix gently.
3Pour the sugar and the drained pineapple into the mixing bowl and mix gently.
Pour the beaten eggs in and mix gently. Add the cinnamon and mix.
4Pour into prepared pan.
Sprinkle the top with additional cinnamon.
5Bake at 350 degrees for 1 hour or until slightly golden browned.