APPLE-MATZOH KUGEL

Apple-matzoh Kugel Recipe

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Eileen Simon

By
@eileen6715

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

  • 4 large
    apples, granny smith, cored and cut into medium slices
  • 1/2 c
    brown sugar
  • 1/4 c
    orange juice
  • 6
    matzohs
  • 8
    eggs
  • 1 tsp
    salt
  • 1 tsp
    cinnamon
  • 1/2 c
    sugar
  • 1/2 c
    butter or margarine, melted
  • 1 c
    golden raisins
  • 1 c
    dried apricots , medium chopped
  • 4 Tbsp
    butter or margarine, cut into small pieces for casserole topping

How to Make APPLE-MATZOH KUGEL

Step-by-Step

  1. Preheat oven to 350 degrees
  2. Toss the apples with the brown sugar and orange juice in a medium bowl, set aside
  3. Break the matzoh into 2-to-3 inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside
  4. While 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
  5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples.
  6. Stir 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
  7. Bake for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking.
  8. When done, remove from oven and cool to room temperature

Printable Recipe Card

About APPLE-MATZOH KUGEL

Course/Dish: Side Casseroles
Main Ingredient: Eggs
Regional Style: Jewish




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