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Apple Pecan Noodle Kugel

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  Wide egg noodles 1⁄2 Pound (Dried)
  Granny smith apples 1 Pound, rinsed (2 Pieces)
  Cream cheese 1 (1 Package)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Nonfat cottage cheese 1⁄2 Pound (1 Carton, 2 Cups)
  Eggs 3 Large
  Milk 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Raisins 1⁄2 Cup (8 tbs)
  Melted butter/Margarine 1⁄8 Pound (1/4 Cup)
  Pecan halves 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)

1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add noodles, stir, and cook until tender to bite, about 8 minutes. Drain and immerse in cold water until cool, about 2 minutes. Drain again.
2. Meanwhile, core and shred apples.
3. In a large bowl with a mixer, beat cream cheese with sugar. Add cottage cheese, eggs, milk, and 1 teaspoon cinnamon. Beat to blend. Add noodles, shredded apples, raisins, and 3 tablespoons butter; stir to mix.
4. Rub sides and bottom of a 9-inch square pan with remaining butter. Add noodle mixture and spread level.
5. Mix remaining 1/2 teaspoon cinnamon with pecans and brown sugar. Sprinkle evenly over noodle mixture.
6. Bake in a 350° oven until top is golden brown, about 45 minutes (about 35 minutes in a convection oven). Cool at least 10 minutes.

Recipe Summary

Main Dish

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Apple Pecan Noodle Kugel Recipe