APRICOT 'N APPLE STREUSEL KUGEL
Take advantage of the short apricot season and make a few of these delicious kugels, for now and later. The combo of tart apricots and sweet apples is amazing, and the crumbs are fabulous. This is not as heavy as a noodle kugel and isn't loaded with oil or sugar either. I love that it tastes equally good served warm, cold, or room temperature. Feel free to adjust sweetness to your taste. Freezes well. READ MORE
Provided by Recipe By Brynie Greisman
Categories Desserts , Baking
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- For the apricot layer, add sugar, eggs, and oil in mixer; beat together till light and fluffy.
- Add the rest of ingredients, except for apricots, and mix well. Add apricots at the end, mixing just until coated.
- Pour into round Pyrex pan lined with Gefen Parchment Paper. Level with a spatula and set aside.
- For the apple layer, mix together all ingredients in a bowl and gently place on top of apricot layer, smoothing as you go along.
- Mix together streusel ingredients in a small bowl. Sprinkle evenly over apple layer. Bake for 50-60 minutes or until fruit is soft and topping is crispy.
INCREDIBLE APPLE MATZAH KUGEL
Make this Pesach kugel with 6 matzahs, tart apples, golden raisins, dried apricots, cinnamon, lemon rind, orange juice, sugar, margarine egg, & brown sugar.
Provided by Eileen Goltz
Categories Pareve
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease a 9x13-inch pan. Peel the apples and cut into 1/8ths or thinner; no chunks.Soak matzah in water until soft; drain, and squeeze to purge as much liquid as possible and place the matzah in a large bowl. Add the rest of the ingredients EXCEPT the brown sugar and cinnamon. Blend well. Pour into a greased pan. Bake for 20 minutes. In a bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar and cinnamon over the top or the kugel. Bake an additional 15 to 20 minutes.
APPLE MATZO KUGEL
The BEST kugel ever. I'm not Jewish but have a lot of Jewish friends, and they love this recipe! Good as a side dish, breakfast, dessert or snack!
Provided by LORANGE7
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
- In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
- Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 37.8 g, Cholesterol 69.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 173.1 mg, Sugar 22.8 g
PASSOVER: APPLE MATZOH KUGEL
A perfect side dish to any Passover seder and tasty enough to serve at any time throughout the year.
Provided by adapted from All Recipes
Categories Side Dish
Time 45m
Yield serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Grease an 8×8 inch baking dish. Break the matzoh sheets into many pieces and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
- In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon and all spice. Add the soaked matzo and mix well.
- Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
- Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
- Sprinkle more cinnamon sugar on top and let cool before cutting.
APRICOT APPLE MATZO FARFEL KUGEL FOR PASSOVER
Inspired by the huge interest in my first Passover kugel recipe posted in 2013 and a wonderful 40-year-old recipe I received from a reader, I created this new version adding tart dried apricots, reducing the eggs if desired, and using a crunchy nut and matzo topping. READ MORE
Provided by Recipe By Beth Lee
Categories Sides
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees Fahrenheit and grease a nine- by 13-inch baking dish.
- Rehydrate/soften the dried fruit (raisins and apricots) with hot water or whatever liquid you choose. Let them sit while you continue with the other preparation.
- Beat two of the eggs and mix with the farfel and a teaspoon of the salt. Heat a skillet to medium low, add the two tablespoons of butter (you can skip the butter here if you want) then add the egg-farfel mixture, mixing frequently to be sure the pieces brown and separate. You can walk away from these while they cook but return frequently to mix and separate the farfel. Once the egg is set, pieces are mostly separate and a little darker, set the farfel aside while you prepare the apples and wet ingredients.
- Peel, core, and thinly slice the apples. Sprinkle with a bit of lemon juice to keep them from browning.
- In a medium bowl, beat the remaining two eggs with the sugar, one teaspoon of salt, one teaspoon of cinnamon, nutmeg, and four tablespoons of the melted and cooled butter or margarine. Add in the applesauce, flaxseed mixture if using, toasted farfel mixture, and the dried fruit and its soaking liquid. Mix until well combined.
- In a small bowl combine all the matzo crunch topping ingredients and mix well.
- In your greased baking dish, layer half the apple slices and sprinkle with a dusting of cinnamon if you'd like (optional), then add the matzo farfel mixture, and then top with the remaining apples. Then sprinkle with the matzo nut crunch topping.
- Bake for approximately 40 minutes. (should get crunchy on the top and see it bubbly on the inside).
APPLE-MATZOH KUGEL
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
- 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
- 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
- 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
FANTASTIC APPLE-CRANBERRY APRICOT MATZOH KUGEL!
This is better than any bread pudding!!! This is best served at room temperature, yeah right, just try and wait that long, you will have it half gone before it even reaches room temperature LOL! it is THAT good, try this, you will LOVE IT! Dried cherries can be used in place of the dried apricots and raisins can be replaced for the cranberries, I use Ocean Spray Craisins when I make this! If you prefer a less sweeter kugel then reduce the white sugar to 1-1/4 cups or less.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
- In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
- In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
- While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
- Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
- Transfer the mixture into greased baking dish.
- Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
- Bake covered with foil for about 40 minutes.
- Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
- Serve at room temperature.
CRANBERRY APPLE COBBLER/KUGEL
I studied a year abroad and lunch was the only meal provided. My friends and I made a "dinner club" in order to ensure we ate good food every night. One of the recipes I learned was this cranberry apple cobbler/kugel.
Provided by STEllner22
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice the apples.
- Layer the apples in a 9x13 pan.
- Mash the cranberry sauce and layer on top of the apples.
- In a bowl mix the oatmeal, flour, raw brown sugar, baking powder, and cinnamon.
- Then with your hands mix the margarine with the bowl of dry ingredients.
- Layer the oatmeal mixture on top of the cranberry sauce.
- Bake at 350°F 1 hour uncovered and then up to an hour covered until the cranberry sauce seeps into the apples and the edges are light brown.
Nutrition Facts : Calories 130, Fat 4.1, SaturatedFat 0.7, Sodium 67.5, Carbohydrate 23.6, Fiber 1.9, Sugar 17.1, Protein 1
CREAMY MATZO-APPLE KUGEL
This sweet and creamy kugel makes an impressive centerpiece for a Passover brunch. You can also serve it for dessert.
Provided by Food Network
Categories dessert
Yield Serves 6
Number Of Ingredients 13
Steps:
- 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.
APPLE MATZOH KUGEL
Kugel is a common Jewish casserole most often made with noodles, but in this version, we use thinly sliced tart apples and matzoh for a sweet spin.
Time 1h15m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly coat a 9-inch-square baking dish with spray oil.
- In a medium bowl, combine apples, 1/4 cup of the apple juice and lemon juice, and set aside.
- Break matzoh into bite-size pieces and place in a separate bowl with remaining apple juice; let soak just until softened, about 5 minutes.
- Drain matzoh and discard remaining juice.
- In a medium bowl, whisk eggs, cinnamon, nutmeg and salt together until blended.
- Fold in apricots and drained, softened matzoh.
- Layer 1/3 of the apples and juices in the prepared baking dish.
- Add 1/2 of the egg mixture.
- Repeat with remaining apples and egg mixture; ending with a thin layer of apples on top.
- Bake until apples are golden brown on top and tender throughout, about 50 minutes.
- Let cool slightly before serving or cool completely.
Nutrition Facts : Calories 140 calories, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 110 milligrams, Carbohydrate 24 grams, Protein 5 grams
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