apple-matzoh kugel
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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prep time
1 Hr
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 4 large apples, granny smith, cored and cut into medium slices
- 1/2 cup brown sugar
- 1/4 cup orange juice
- 6 - matzohs
- 8 - eggs
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup butter or margarine, melted
- 1 cup golden raisins
- 1 cup dried apricots , medium chopped
- 4 tablespoons butter or margarine, cut into small pieces for casserole topping
How To Make apple-matzoh kugel
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Step 1Preheat oven to 350 degrees
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Step 2Toss the apples with the brown sugar and orange juice in a medium bowl, set aside
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Step 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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Step 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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Step 5Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples.
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Step 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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Step 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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Step 8When done, remove from oven and cool to room temperature
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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