Creamy Matzo-Apple Kugel

Courtesy of The Second Avenue Deli Cookbook by Sharon Lebewohl and Rena Bulkin, Villard, 1999

Rated 5 stars out of 5
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Total Time:
--
Yield:
Serves 6
Level:
Easy
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This sweet and creamy kugel makes an impressive centerpiece for a Passover brunch. You can also serve it for dessert.

Ingredients

  • 2 tablespoons plus 2 teaspoons unsalted butter
  • 4 McIntosh apples, peeled, cored, and cut into 3/4-inch slices, 1/4-inch thick
  • 1/2 cup raisins
  • 1/2 cup sliced blanched almonds
  • 10 squares plain unsalted matzo
  • 4 eggs, beaten
  • 2 cups sour cream
  • 1/2 cup whipped cream cheese
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Softened butter for greasing pan
  • Confectioners' sugar

Directions

Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.

Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.

Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.

Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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Read all 3 reviews

  • on April 11, 2009

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    This was my first kugel.....and it was delicious!! This is the recipe for you if you like sweet kugel! I followed the recipe with the exception that I added 1/4 cup of walnuts and I used 5 apples.....and I'm glad that I did. I prepared this the night before and served it on a platter cut into squares......this makes a lot of kugel. Just before serving I sprinkled it with powered sugar. The powered sugar is a nice touch and lets people know its a sweet kugel. I will definitely make this again!

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  • on April 18, 2006

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    Excellent dish for Sunday Brunch - Passover and Easter combined. Was really good served cold (as it is supposed to be and was a nice, sweet addition to the meal!

    people found this review Helpful.
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  • on April 24, 2005

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    I made this dish for my family tonight and it was a huge hit. Everyone loved it. I would definitely recommend this for a Passover Dessert!

    people found this review Helpful.
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