How To make Apple Lokshen (Noodle) Kugel (Sweet)

How to Make Sweet Noodle Kugel

Dairy noodle kugel is an iconic and beloved Jewish-American comfort dish. Learn how to make this simple comfort food with these easy steps.

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Explore Cuisine's Sweet Noodle Kugel Recipe

Sweet Noodle Kugel is a Jewish recipe from Israel and we put our own Explore Cuisine healthy, organic and gluten-free twist on it. Join us as we explore holidays around the world!

Baked Noodle Pudding | Sweet Custard and Dried Fruits | Miami New Year Lokshen Kugel

Ingredients below after the description:
If you never made noodle pudding you MUST make this. If you have, try this one for a holiday and your guests will dreaming about it!

Delicious cold, warm it's like a thousand hot donuts for the soul! So easy quick and delicious for parties because you can cut small squares that stay warm on a plate for hours. They are also great to pack for a snack or school. This Baked Noodle Pudding or Sweet Custard with Dried Fruit also called Lokshen Kugel is Over-the-Top decadence.

For 800 years this noodle pudding has evolved from a Savory dish in Eastern Europe to sweet and savory variations worldwide. This is my favorite recipe, which comes from a small deli in Miami in 1968 whose immigrant owners enriched it to the max and became huge regional caterers.

This is a sweet and dairy pudding they made on New Year's. Everything was prepared several days ahead and baking took place on the day of the holiday. On that day, from those two ovens, from a 1200 square foot storefront, thousands of these went out the door.

Often called Noodle Kugel or Lokshen Kugel, sweet noodle pudding recipes abound. Jewish cultures have variations dairy holidays and New Years (Rosh Hashana), Christians often make variations for Easter, Christmas or during Lent. Some put in sour cream, others cream cheese or cottage cheese, and some cream or milk.

I must admit that there is no such thing as a bad noodle pudding, or noodle anything for that matter, but this recipe is the best of all worlds because it has all the above. Sour cream and cream cheese give it a smooth moist dense body. Cottage cheese adds light neutral Kurds. And the cream together with the eggs and butter create a rich custard binding everything together.

The fruits are both sweet and tart, signifying that each new year has sweet and sour moments, but the sweet flavor overcomes the sour.

Unlike many kugels, all the fruits in this recipe are dried, so they don’t add to the water content and destroy the creaminess of the custard. Dried fruits were available in old European markets, but canned fruit cocktail and pineapples were not.

An equal amount of a good non dairy coffee creamer (like “Rich’s” brand in the US) can be substituted for all the dairy items, and margarine for butter, for an excellent non-dairy version.

Finally, the Miami twist I haven't seen anywhere else taking it literally over the top is a thin topping of cornflake streusel! The taste tells the tale of this recipe, another one that is really easy once you make it once, and even forgiving on many of the ingredients and measurements, but you’ll have to stop yourself from making it again as soon as it’s gone or you’ll be doing it every day!

HERES THE KUGEL RECIPE:
(makes 1-9x13pan - 9-12 people)
340g (12 oz) uncooked wide egg noodles
324 (6) large eggs
225g (1 Cups) sour cream
225g (1 Cup) Half and Half or Cream
225g (1 cup) 4% cottage cheese
225g (8 oz) cream cheese, softened
198g (1 cup) White sugar
56g (1/4 cup) melted unsalted butter
3g (1/2) tsp salt
50g (1/3 cup) golden raisin
50g (1/3 cup) dried apricotchopped
50g (1/3 cup) dried cherries split
75g (1/3 cup)tart apple chopped
4g (1 tsp) Vanilla
56g (1/2 Cup) Crushed Corn Flakes or Bread Crumbs
50g (1/4 cup) Cinnamon sugar

Bake @ 350F for 50 minutes covered then 15 minutes uncovered with topping

Noodle Kugel with Dried Fruit

There are many variations of kugel. Kugel is a baked pudding or casserole, most commonly made from egg noodles or potatoes. It can be sweet or savory, dairy or pareve. Pronounced “kuh-gull,” this Yiddish name comes from the German word for “sphere, globe, ball” and reflects kugel’s German origins. German Jews started adding a dough of mostly flour and water to the center of cholent and other long-cooking stews, and then later emulated their non-Jewish neighbors who steamed such bread dumplings in a round clay pot called a kugeltopf that was placed inside of the larger pot on top of the stew.
Today, kugels are typically baked alone in square or rectangular pans, and then cut into individual portions. The noodle version is frequently called a “noodle pudding.” The sweet version may also have raisins, apple, or pineapple, while the savory version can be as simple as eggs, noodles or potato, oil, salt, and pepper, along with whatever vegetables you might have on hand.

SWEET LOKSHEN (NOODLE) KUGEL
Recipe by Tori Avry:
Servings: 15 servings​Prep Time: 15 minutes​Cook Time: 1 hour

INGREDIENTS
1 cup (total) raisins, craisins, dried chopped apricots, and/or chopped drained pineapple
12 oz wide egg noodles
6 large eggs
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese, softened - OR farmer's cheese, crumbled (1 cup)
1 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
Cinnamon and sugar for dusting
Nonstick cooking oil spray

You will also need a large pot, food processor or blender, 9x13 baking dish

INSTRUCTIONS
1. Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
2. Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
3. In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
4. Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
5. Drain the raisins. Stir them into the noodles.
6. Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
7. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).
8. Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
9. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

Lisa Goldstein serves as Cantorial Soloist & Educator of Temple Chai. In addition, she has a home-based business called Challahluya!, specializing in her unique challah and other holiday treats. For more info contact Lisa lisa@templechaisa.org