Matzo Apple Orange Kugel
By
Helaine Norman
@knish
10
I have been making this, my own, version of matzoh kugel (pudding) every Passover for at least 40 years and it is always a hit with family and friends, especially good as a side dish accompaniment with poultry.
Blue Ribbon Recipe
Many kugels are made with noodles and we loved the matzo in this recipe. When baked, the matzo and egg have almost a bread pudding texture. The flavor is amazing. It's overloaded with apples and cinnamon. Orange zest adds a nice, fresh flavor. This is classified as a side dish, but could really be a dessert.
Note: To wet the matzo, we poured enough water to wet them. Then stirred around to make sure coated. After we let them sit, we used a paper towel to squeeze out excess water. Also, we forgot to add the slivered almonds so we sprinkled them over the kugel once baked.
Ingredients
-
3matzos
-
6eggs, well beaten
-
1/2-3/4 csugar
-
1/2 tspsalt
-
1/2 tspcinnamon
-
1 1/2 craisins, any type note: may use craisins for a change.
-
4 largeapples (any type, but I like delicious), peeled or partially peeled
-
1 largeorange, zest only
-
1/2 calmonds, chopped or sliced
-
4+ Tbspcinnamon-sugar mixture
-
1/2 cbutter or margarine, melted
How to Make Matzo Apple Orange Kugel
- Break matzohs coarsely. Soak them in water just until soft (about 1 minute). Squeeze out excess water. (DO NOT OVER SOAK!)
- In a very large bowl, stir together the matzos and the eggs, sugar, salt, cinnamon, raisins, apples, orange zest, and almonds.
- Place in well-greased (or sprayed with Pam) baking pan or casserole dish. Sprinkle top with cinnamon-sugar mixture.
Note: The orange rind is a must! Add extra for even more flavor. - Drizzle butter or margarine over the top if desired.
- Bake at 350 until firm and browned (about 45 minutes).
- Note: This freezes well. I use the large slits of a hand grater, but you can use a food processor for speedier prep time.
