Best 9 Aunt Sylvias Fruit Kugel Recipes

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Indulge in the delightful flavors of Aunt Sylvia's Fruit Kugel, a traditional Jewish dish that combines the goodness of sweet fruits, a crispy streusel topping, and a tender, fluffy interior. This classic recipe is a perfect blend of textures and flavors, making it a beloved dish for any occasion. With its easy-to-follow instructions and step-by-step guide, this recipe ensures a delicious and satisfying kugel every time.

In addition to the classic version, the article offers variations to cater to different dietary preferences and tastes. For a gluten-free alternative, try the Almond Flour Kugel, which uses almond flour instead of traditional flour, resulting in a light and flavorful dish. For those seeking a vegan option, the Vegan Fruit Kugel is a delightful choice, featuring plant-based ingredients that deliver the same delectable taste and texture.

For those with limited time, the Easy Fruit Kugel offers a simplified version that uses pre-made muffin mix to create a quick and convenient kugel. And for those who love the classic combination of apples and raisins, the Apple Raisin Kugel is a must-try, showcasing the perfect balance of sweet and tart flavors.

No matter which recipe you choose, Aunt Sylvia's Fruit Kugel is sure to become a favorite in your kitchen. Its versatility, delicious taste, and ease of preparation make it an ideal dish for brunch, dessert, or a special occasion. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HARVEST NOODLE PUDDING - FRUIT KUGEL



Harvest Noodle Pudding - Fruit Kugel image

An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.

Provided by MikeP

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 15

3 tablespoons butter, melted
½ (8 ounce) package wide egg noodles
1 large apple - peeled, cored, and chopped
1 large pear - peeled, cored, and chopped
1 tablespoon lemon juice
1 cup milk
4 eggs
½ cup applesauce
¼ cup white sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 pinch ground nutmeg, or to taste
⅓ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease an 8x8-inch baking dish with melted butter.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Mix the apple and pear with lemon juice in a bowl; set aside.
  • Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  • Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  • Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  • Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g

AUNT HEDY'S KUGEL



Aunt Hedy's Kugel image

Provided by Duff Goldman

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 12

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the baking dish
Kosher salt
1 pound medium egg noodles
7 large eggs or 8 small eggs
1 pound cottage cheese
1 pint sour cream
3 cups whole milk
1 cup plus 1/2 teaspoon sugar
1 cup golden raisins
1 1/2 teaspoons vanilla
1/2 cup cornflakes crumbs
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
  • Melt 1 stick of the butter in a small saucepan.
  • Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
  • Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
  • Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.

FRUIT KUGEL



Fruit Kugel image

Make and share this Fruit Kugel recipe from Food.com.

Provided by LizCl

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces fine noodles, cooked
5 eggs, well beaten
1/2 cup butter
1/2 pint sour cream
2 tablespoons minute tapioca
2 cups milk
1/2 cup sugar
1 (20 ounce) can crushed pineapple or 1 (20 ounce) can fruit cocktail, drained
1/4 cup sugar
1 teaspoon cinnamon

Steps:

  • Mix all ingredients, except sugar and cinnamon, together and pour into a greased 3 quart baking dish.
  • Top with cinnamon and sugar (which have been mixed together) and bake at 375 degrees for 1 hour.

Nutrition Facts : Calories 540.5, Fat 24.8, SaturatedFat 13.9, Cholesterol 219.9, Sodium 195.7, Carbohydrate 68, Fiber 2.1, Sugar 32.2, Protein 13.3

AUNT SYLVIA'S NOODLE KUGEL



AUNT SYLVIA'S NOODLE KUGEL image

Categories     Pasta     Side     Bake     Vegetarian     Rosh Hashanah/Yom Kippur

Yield 10 -12 servings

Number Of Ingredients 11

12 ounces wide egg noodles
4 Tbsp. (50 gm) butter or margarine, melted
1 16 oz. container cottage cheese
1 16 oz. container sour cream
4 eggs, beaten
1/2 cup sugar
2 tsp. vanilla extract
1 tsp. cinnamon
Topping: 1/4 cup sugar + 2 Tbsp. cinnamon mixed together
2 Apples - peeled, cored and diced (preferably Granny Smith or other tart apple)
1/2 cup raisins cooked briefly in 1/4 cup orange juice then drained

Steps:

  • 1. Cook noodles in boiling water according to package directions. Drain and rinse with cold water. 2. In a large bowl, mix the noodles with the melted butter, cheese, sour creams, eggs, sugar and vanilla. 3. Stir in apples and raisins. 4. Sprinkle cinnamon/sugar topping over the top. 5. Pour into 9 X 13 greased glass baking dish. 6. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.

AUNT SYLVIA'S FRUIT KUGEL



Aunt Sylvia's Fruit Kugel image

This is one of my Aunt Sylvia's great recipes. It's creamy, delicious and can be made ahead and reheated.

Provided by Anita Hoffman

Categories     Pasta Sides

Time 1h15m

Number Of Ingredients 10

1 pkg (12 ounces) fine noodles, cooked
5 eggs, well beaten
1/2 c butter or margarine, softened
1/2 pt sour cream
2 Tbsp minute tapioca
2 c milk
1/2 c sugar
1 can(s) (20 ounces) crushed pineapple or fruit cocktail, drained
1/4 c sugar
1 tsp cinnamon

Steps:

  • 1. Mix all ingredients, except 1/4 cup sugar and cinnamon, together and pour into a greased 11 X 14 inch pan.
  • 2. Top with cinnamon and sugar (which have been mixed together) and bake at 375 degrees for 1 hour.

AUNT SYLVIA'S NOODLE PUDDING



Aunt Sylvia's Noodle Pudding image

Recipe Courtesy of Lisa Delange

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

1 1/2 cups crumbled corn flakes
3/4 cup sugar, divided
1 tablespoon ground cinnamon
Pinch of nutmeg
12 ounces wide egg noodles
1/3 cup unsalted butter, plus more for buttering the baking dish
1 pound cream cheese
3 large eggs
1 cup whole milk
2 cups apricot nectar

Steps:

  • Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
  • Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
  • Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

APRICOT CHEESE KUGEL



Apricot Cheese Kugel image

This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. -Florence Palermo, Melrose Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 package (16 ounces) wide egg noodles
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
1/2 cup lemon juice
12 large eggs
1 jar (18 ounces) apricot preserves
1/2 teaspoon ground cinnamon, divided

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 466 calories, Fat 21g fat (12g saturated fat), Cholesterol 233mg cholesterol, Sodium 224mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 10g protein.

CRUNCHY NOODLE KUGEL à LA GREAT-AUNT MARTHA



Crunchy Noodle Kugel à la Great-Aunt Martha image

The genius of this sweet noodle kugel - the rich, custardy casserole that is a staple of Jewish cooking - is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, noodles, main course, side dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 11

1 cup raisins
Sherry or orange juice
1 pound egg noodles
6 tablespoons unsalted butter, cut into pieces, more for pan
4 large eggs
3 cups cottage cheese
1 cup sour cream
1/3 cup sugar
1 teaspoon ground cinnamon
Grated zest of 1 lemon
Pinch of salt

Steps:

  • Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
  • Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
  • In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
  • Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 326 milligrams, Sugar 19 grams, TransFat 0 grams

SYLVIA'S FRUITCAKE



Sylvia's Fruitcake image

This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.

Provided by Marian Burros

Categories     dessert

Time 3h15m

Yield 1 six-pound cake

Number Of Ingredients 17

8 ounces walnut halves
8 ounces pecan halves
8 ounces brazil nuts
16 ounces pitted dates
16 ounces dried apricots
12 pitted prunes, halved
4 ounces mixed candied fruits
1/2 cup raisins
1 cup maraschino cherries
1 1/2 cup sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy
Additional brandy for soaking

Steps:

  • Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
  • Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
  • Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
  • Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
  • Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
  • To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.

Tips:

  • Use fresh fruit: Fresh fruit will give your kugel the best flavor and texture. If you're using frozen fruit, be sure to thaw it completely before adding it to the batter.
  • Don't overmix the batter: Overmixing the batter will make your kugel tough. Mix just until the ingredients are combined.
  • Bake the kugel in a well-greased pan: This will prevent the kugel from sticking to the pan.
  • Let the kugel cool slightly before serving: This will help it to hold its shape.

Conclusion:

Aunt Sylvia's Fruit Kugel is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and classic flavor, this kugel is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try!

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