Recipe courtesy of Gourmet Magazine

Orange Currant Noodle Kugel

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  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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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


  1. In a small bowl soak currants in hot water to cover 5 minutes and drain well.
  2. 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.
  3. Preheat oven to 350 degrees and butter a 2- quart gratin dish or other shallow baking dish.
  4. 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.
  5. 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.
  6. Bake kugel in middle of the oven 40 to 45 minutes, or until cooked through and golden.