Cinnamon Scented Apple Noodle Kugel
Submitted by Bradhadair
Cinnamon apple noodle kugel with sautéed Golden Delicious apples, pecans, raisins, and whipped egg whites. A light, airy take on the classic Jewish noodle casserole.
YIELD
8 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsKugel is one of those dishes that sparks passionate debate at every holiday table. This version settles the argument by going all in on apples and cinnamon.
Egg noodles get tossed with melted butter, chopped nuts, raisins, lemon zest, and vanilla, then lightened with whipped egg whites folded in at the end. A layer of cinnamon-sugar sautéed Golden Delicious apples hides in the middle.
The kugel bakes covered first, then uncovered to set the top into a golden, lightly crisp crust while the inside stays custardy and soft.
Serve it hot as a side dish or a dessert. It works both ways, and nobody will complain either direction.
Kitchen Tips
- Whip the egg whites to stiff peaks and fold them in gently. They’re what makes this kugel light and airy instead of dense and heavy.
- Sauté the apples in two batches so they brown properly. Crowding the pan steams them instead.
- Use Golden Delicious apples for the best balance of sweetness and structure. They hold their shape during sautéing without turning to mush.
- Rinse the cooked noodles in cold water to stop the cooking. They should be barely tender since they’ll finish in the oven.
Ingredients
Directions
Cook noodles in large pan of boiling, salted water, until barely tender, about 5 minutes.
Drain. Rinse with cold water and drain well. Transfer to large bowl.
Heat 2 tablespoons butter in large skillet. Add ½ of apples and sauté over medium heat 5 minutes, turning once.
Remove with slotted spoon. Add remaining apples to skillet and sauté them. Return all apples to skillet.
Sprinkle with 2 tbs. sugar and ½ tsp. cinnamon. Sauté 1 minute, tossing apples.
Transfer to separate bowl. Melt remaining 4 tablespoons butter in skillet over low heat. Add 3 tbs. melted butter to noodles and mix well. Stir in nuts raisins, lemon peel and salt.
Whip egg whites to soft peaks. Beat in remaining 4 tbs. sugar and whip until whites are stiff but not dry.
Stir yolks and vanilla into noodles. Stir in ¼ of whites. Fold in remaining whites.
Add ½ of noodle mixture to greased 13"x9"x2” baking dish .
Top with sautéed apples in even layer.
Top with remaining noodle mixture. Spread gently to cover apples. Sprinkle with remaining ½ teaspoon cinnamon, then with remaining 1 tablespoon melted butter.
Cover and bake 30 minutes at 350 deg. Uncover and bake until set, 20 minutes longer. Serve hot.
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