Orange Currant Noodle Kugel

Total Time:
1 hr 10 min
25 min
45 min

6 to 8 servings

  • 1/2 cup currants
  • 11/3 cups sour cream
  • 11/3 cups cottage cheese
  • 3 large eggs
  • 1/2 cup sugar
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon freshly grated orange zest
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 pound wide egg noodles
  • 1 large Granny Smith apple
  • 1/3 cup sliced blanched almonds
  • In a small bowl soak currants in hot water to cover 5 minutes and drain well.

  • In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth.

  • Preheat oven to 350 degrees and butter a 2- quart gratin dish or other shallow baking dish.

  • In a kettle of salted boiling water cook noodles until tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish.

  • In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.

  • Bake kugel in middle of the oven 40 to 45 minutes, or until cooked through and golden.

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    Noodle Kugel

    Recipe courtesy of Dave Lieberman