pineapple ricotta kugel

Name: Pineapple Ricotta Kugel
Prep time: 15 min
Cook time: 55 min
Yield: 10
Cuisine: Jewish
Ingredients: 1 package(s) (12 ounces) fine noodles, cooked; 8 ounce(s) ricotta or cottage cheese; 1 package(s) (8 ounces) cream cheese, softened; 4 tablespoon(s) unsalted butter, melted; 1 cup(s) sour cream; 1/2 cup(s) sugar; 6 - eggs, lightly beaten; 3/4 cup(s) crushed pineapple, drained; 1/2 cup(s) golden raisins, plumped in hot water and drained; 2 teaspoon(s) vanilla; 1 teaspoon(s) cinnamon; ## TOPPING; 1/2 cup(s) corn flakes, coarsely crushed (optional); 1/4 cup(s) sugar; 1 teaspoon(s) cinnamon

(1 RATING)

31 Pinches

Anita Hoffman

Holland, PA

Updated on Sep 29, 2014

A creamy, easy to make, delicious kugel that is sure to please.

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prep time 15 Min

cook time 55 Min

method Bake

yield 10 serving(s)

Ingredients

1 package (12 ounces) fine noodles, cooked
8 ounces ricotta or cottage cheese
1 package (8 ounces) cream cheese, softened
4 tablespoons unsalted butter, melted
1 cup sour cream
1/2 cup sugar
6 - eggs, lightly beaten
3/4 cup crushed pineapple, drained
1/2 cup golden raisins, plumped in hot water and drained
2 teaspoons vanilla
1 teaspoon cinnamon
TOPPING
1/2 cup corn flakes, coarsely crushed (optional)
1/4 cup sugar
1 teaspoon cinnamon

How To Make pineapple ricotta kugel

Step 1

Beat ricotta cheese or cottage cheese with cream cheese, melted butter and sour cream.

Step 2

Stir in sugar, eggs, pineapple, raisins, vanilla and cinnamon. Combine with noodles and pour into a 13 X 9 inch baking pan.
Step 3

Mix topping ingredients and sprinkle over noodles.
Step 4

Bake at 350 degrees for 45-55 minutes until golden.
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