Noodle Kugel a Sweet Way to Break the Fast!

Noodle kugel or noodle pudding as it is sometimes called may be savory or sweet and is a traditional Jewish side dish served at holiday and Shabbat dinners. In my home a sweet noodle kugel is the kugel of choice and the one most requested or should I say expected!

For years I made a noodle kugel recipe that had cottage cheese, sour cream and cream cheese in it.  It was so good, rich and yes high in calories. But it was a tried and true recipe that never let me down and put a smile on my family’s face each time I served it!

So as I became more conscious of eating healthier, I knew I would have to be on the lookout for a new noodle kugel recipe that wasn’t as fattening as my favorite recipe and have just as much flavor and richness as was expected in a sweet noodle kugel.

In the fall of 2005 I found the recipe I was looking for in the Boston Globe and have been making it ever since.  Gone were the cottage cheese and sour cream and in were the apples, apple juice and corn flakes!  Most importantly, I was able to keep the flavor and taste I expected.

As I get ready to prepare a sweet noodle kugel to break our fast with on Yom Kippur, I would like to share this wonderful and sweet recipe.  I hope your family enjoys the kugel as much as mine does!

Noodle Kugel

Butter (for the dish)
Salt, to taste
12 ounces wide noodles (I use 16 ounces and it makes no difference in the recipe)
8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1/3 cup granulated sugar
4 eggs
1 cup whole milk
3/4 cup apple juice
2 medium Granny Smith or other sweet-tart apples, peeled, cored, and cut into 1/2-inch chunks

1. Butter a 9-by-13-inch baking dish.

2. In a large saucepan of boiling salted water, cook the noodles for 7 to 8 minutes or until they are not quite cooked through, or according to the package directions, shortening the time by 1 minute. Drain in a colander.

3. In a large bowl, beat the cream cheese, butter, and sugar until smooth.

4. Add the eggs and beat until thoroughly combined. Stir in the milk and apple juice. Gently stir in the noodles and apples.

5.Transfer the mixture to the baking dish, distributing the apples evenly if they clustered in one spot.

TOPPING

1/4 cup light brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 heaping cup cornflakes

1. In a small bowl, combine the sugar, cinnamon, and butter using a fork or your fingers. Stir in the cornflakes. Spread the topping over the noodles. Refrigerate the dish until just before serving.

2. Set the oven at 350 degrees.

3. Bake the pudding, uncovered, for 50 to 60 minutes or until it is set and the top is browned. Note:  Let set first after removing from the oven before cutting into squares. Serve hot.

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