SWEET KUGEL
This dish originated in southern Germany over 800 years ago and became popular with Jewish families who brought it to America. It contains three basic ingredients: eggs, fat, and starch. Other ingredients vary according to taste. Recipe & photo: http://theshiksa.com/
Provided by Ellen Bales
Categories Pasta Sides
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of water to a boil; add the noodles, bring back to a boil and let them cook till tender, about 5 minutes. Drain and return to the pot.
- 2. In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
- 3. Spray a 9x13-inch baking dish with nonstick cooking spray. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Or you can use your favorite topping: streusel, crushed graham crackers, cornflakes, etc.
- 4. Bake the kugel in a preheated 350-degree oven on a center rack for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown.
- 5. Remove from the oven. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.
- 6. NOTE: If you prefer a savory kugel, simply omit the sugar and the sweet toppings. Use buttered bread or cracker crumbs instead for topping.
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asia sultana
[email protected]This kugel is a must-try for any kugel lover. It's easy to make and always a hit.
Ff Mm
[email protected]I made this kugel for my family and they loved it! It was the perfect dessert for a special occasion.
Celine Kalungi
[email protected]This is the best kugel recipe I've ever tried. It's the perfect combination of sweet and savory.
Merciey Jaene Kuyeri
[email protected]I'm not a big fan of kugel, but this recipe changed my mind. It's so flavorful and delicious.
Abram Aubrey
[email protected]This kugel is so good! I love the crispy top and the soft, moist interior.
Adrian Dennis
[email protected]I made this kugel for a Jewish holiday dinner and it was a big hit. Everyone raved about it.
Monika Richard
[email protected]This is my go-to kugel recipe. It's easy to make and always turns out perfect.
Maya Joe
[email protected]I've made this kugel several times now and it's always a hit. It's a great make-ahead dish for busy weeknights.
Amanda Fraser
[email protected]This was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Faathima Sayed
[email protected]Delicious! I added a bit of cinnamon and nutmeg to give it a warm, autumnal flavor.
Mahfuz Jr
[email protected]This kugel is always a crowd-pleaser. I love the combination of sweet and savory.
Roberto Ankinibom
[email protected]I made this for a potluck and it was a huge hit! Everyone loved it.
CHINONYE FELICIA
[email protected]Not a fan of the almond extract. Otherwise, it was a good recipe.
Happiness Peter
[email protected]This was my first time making kugel and it was a success! It was easy to follow and the end result was delicious.
John Okpame
[email protected]I've tried many kugel recipes, but this one is by far the best! The almond extract gives it a unique and delicious flavor.
Abdukadir Hussein
[email protected]Followed the recipe exactly and it turned out great. Will definitely make it again.
Ashton Snell
[email protected]This kugel was a hit at my family gathering! It was the perfect balance of sweet and savory, and the texture was divine. I will definitely be making it again.