Passover Apple Matzoh Kugel

Passover Apple Matzoh Kugel
Passover Apple Matzoh Kugel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large apples , Granny Smith or any tart apple, cored and cut into dice

  • 1/2

    cup light brown sugar

  • 1/4

    cup orange juice

  • 6

    plain matzoh

  • 8

    eggs

  • 1

    teaspoon salt

  • 1

    tsp ground cinnamon

  • 1 1/2

    cups sugar

  • 1/2

    cup ( 8 tbl) butter or margarine, melted

  • 1

    cup golden raisins

  • 1

    cup dried apricots, medium, chopped

  • 4

    tbl butter or margarine, cut into small pieces, for casserole topping

Directions

1. Preheat the oven to 350 degrees F 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl. 3. Break th 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 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 10 x 14 inch pan. Dot the top of the kugel with the 4 tbl of butter. 6. Bake the kugel for 1 hour. Cover the top with foil if top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature. cook's tip the kugel can be made 2 days in ahead, cooled and refrigerated, covered. Bring to room temp and reheat in a 350 oven

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