Apple Cinnamon Noodle Kugel
Enjoy a sweet variation of a traditional German dish that spans back 800 years. This is a healthier dessert option for those already stuffed from Thanksgiving dinner or for keeping a child's sweet tooth satisfied.
Is it a casserole, or is it a pudding? We’ll leave it up to you.
- 12 ounces wide egg noodles
- 16 ounces cottage cheese
- 16 ounces sour cream
- 6 Rosemary Farm eggs
- ⅓ cup melted unsalted butter + extra for greasing
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1½ cups Honeycrisp apple, peeled and chopped
- ½ cup raw unsalted chopped pecans
- 1 tablespoon sugar (topping)
- ½ teaspoon cinnamon
- Preheat oven to 350ºF and lightly grease a 9x13 casserole dish with butter.
- Cook noodles according to package directions in salted boiling water until tender but still slightly firm, about 5 minutes. Drain noodles and return to pot.
- While noodles boil, combine cottage cheese, sour cream, eggs, butter, brown sugar, vanilla extract, cinnamon and salt in a large bowl and mix well.
- Pour custard mixture over noodles in pot and add chopped apple and pecans. Stir well. Pour mixture into prepared dish.
- Sprinkle with sugar and cinnamon.
- Bake on the bottom rack of oven for 20 minutes. Rotate kugel and bake an additional 20 minutes, until custard is set and top is golden brown. Cover loosely with aluminum foil if top starts to brown too quickly.
- Cool kugel at room temperature for 20 minutes before slicing.
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