apple-matzoh kugel
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Great side dish for Passover and beyond! Can be made up to 2 days ahead, cooled, covered and refrigerated. When ready to eat, bring to room temperature and reheat in a 350 degree oven
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yield
12 serving(s)
prep time
1 Hr
cook time
1 Hr
method
Bake
Ingredients For apple-matzoh kugel
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4 lgapples, granny smith, cored and cut into medium slices
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1/2 cbrown sugar
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1/4 corange juice
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6matzohs
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8eggs
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1 tspsalt
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1 tspcinnamon
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1/2 csugar
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1/2 cbutter or margarine, melted
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1 cgolden raisins
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1 cdried apricots , medium chopped
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4 Tbspbutter or margarine, cut into small pieces for casserole topping
How To Make apple-matzoh kugel
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1Preheat oven to 350 degrees
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2Toss the apples with the brown sugar and orange juice in a medium bowl, set aside
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3Break the matzoh into 2-to-3 inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside
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4While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins and apricots
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5Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples.
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6Stir the kugel well and pour into a lightly greased 2 1/2 quart casserole dish or a 10x14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter
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7Bake for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking.
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8When done, remove from oven and cool to room temperature
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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