Best 4 Apple Matzoh Kugel Recipes
Embark on a culinary journey with our delectable Apple Matzo Kugel recipe, a harmonious blend of sweet and savory flavors. This classic dish, rooted in Jewish cuisine, features a medley of crispy matzo, tender apples, and a rich custard filling, all baked to golden perfection. With its irresistible texture and comforting taste, Apple Matzo Kugel is a beloved dish served during festivals like Passover and Shabbat.
In this comprehensive guide, we'll take you step-by-step through the process of crafting this culinary masterpiece. We'll introduce you to variations such as the savory Matzo Kugel with Vegetables, a hearty and flavorful dish, and the indulgent Chocolate Matzo Kugel, a decadent treat that satisfies any sweet craving.
Our detailed instructions and helpful tips will ensure your Matzo Kugel turns out perfect every time. Whether you're a seasoned cook or just starting out, we'll guide you through selecting the right ingredients, preparing the matzo, and achieving the perfect balance of flavors.
So, gather your ingredients, preheat your oven, and let's embark on this delightful culinary adventure together. From the classic Apple Matzo Kugel to the innovative Chocolate Matzo Kugel, we have a recipe for every palate. Unleash your inner chef and prepare to savor the exquisite taste of Matzo Kugel!
APPLE MATZOH KUGEL
Make and share this Apple Matzoh Kugel recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Break matzohs in pieces, soak in water and drain.
- Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
- Mix in nuts, apples and raisins.
- Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.
FANTASTIC APPLE-CRANBERRY APRICOT MATZOH KUGEL!
This is better than any bread pudding!!! This is best served at room temperature, yeah right, just try and wait that long, you will have it half gone before it even reaches room temperature LOL! it is THAT good, try this, you will LOVE IT! Dried cherries can be used in place of the dried apricots and raisins can be replaced for the cranberries, I use Ocean Spray Craisins when I make this! If you prefer a less sweeter kugel then reduce the white sugar to 1-1/4 cups or less.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
- In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
- In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
- While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
- Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
- Transfer the mixture into greased baking dish.
- Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
- Bake covered with foil for about 40 minutes.
- Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
- Serve at room temperature.
CHERRY APPLE MATZOH KUGEL
I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner is being kept warm in the oven place it inside to reheat. When your family reaches the festive meal portion of the evening spread the preserves on top and serve. This recipe was found at http://www.jewish-food.org/ and was attributed to Linda Shapiro ([email protected]).
Provided by TSUalum93
Categories Apple
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Grease a 9x13-inch pan.
- Beat eggs until light and fluffy.
- Break up matzos into small pieces. Pour boiling water over and drain well.
- Add sugar to eggs; beat again.
- Add matzo; beat again.
- Add melted butter if making this dish for a meat meal use margarine; fold in apples.
- Bake 1 hour.
- Spread preserves on top; bake an additional 10 minutes longer.
- If preparing this dish in advance, freeze the bottom without the preserves. Reheat, then add the preserves on top.
- The original recipe states that the serving size is 24. My family likes this so much it makes about 10 servings so I double it and make it in two separate pans.
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
Provided by Eileen Simon
Categories Side Casseroles
Time 2h
Number Of Ingredients 12
Steps:
- 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
Tips:
- Use a variety of apples. This will give your kugel a more complex flavor. Some good choices include Granny Smith, Honeycrisp, and Braeburn apples.
- Peel and core your apples before grating them. This will help to prevent the kugel from becoming too mushy.
- Grate your apples on the large holes of a box grater. This will create a coarse texture that will hold its shape in the kugel.
- Don't overmix the batter. Overmixing can make the kugel tough.
- Bake the kugel until it is golden brown and a toothpick inserted into the center comes out clean. This usually takes about 45 minutes.
- Let the kugel cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
Apple matzo kugel is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover matzo and apples, and it is also a good source of fiber and vitamins. Whether you are looking for a traditional Jewish dessert or a new family favorite, apple matzo kugel is sure to please everyone at your table.
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