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Apricot Kugel

Italian.Chef's picture
Ingredients
  All purpose pasta/8 ounces packaged medium-wide noodles 1 Cup (16 tbs)
  Boiling salted water 2 Cup (32 tbs)
  Dried apricots 1⁄2 Cup (8 tbs)
  Eggs 3
  Large curd cottage cheese 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Butter/Margarine 4 Tablespoon, melted
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Grated lemon peel 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Soft bread crumbs 1 Cup (16 tbs)
  Walnuts/Almonds 1⁄4 Cup (4 tbs), finely chopped
Directions

Cut fresh pasta into medium-wide noodles about 4 inches long.
Cook noodles in a large kettle of boiling salted water until al dente (1 to 2 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Barely cover apricots with boiling water.
Let stand for 15 minutes; drain and finely chop.
In a bowl, beat eggs.
Stir in cottage cheese, sour cream, 2 tablespoons of the melted butter, sugar, vanilla, cinnamon, lemon peel, nutmeg, salt, and apricots.
Gently stir in noodles.
Turn mixture into a buttered 8-inch-square baking pan.
In a frying pan over medium heat, cook bread crumbs and nuts in remaining 2 tablespoons melted butter until crumbs are golden.
Sprinkle over top of noodles.
Bake, uncovered, in a 375° oven for 30 minutes or until heated through and top is golden brown.
Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Dish: 
Noodle
Interest: 
Holiday
Ingredient: 
Apricot
Cook Time: 
30 Minutes

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