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Apple matzo kugel recipe

Apple matzo kugel recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts

The BEST kugel ever. I'm not Jewish but have a lot of Jewish friends and they love this recipe! Good as a side, breakfast, dessert or snack!

29 people made this

IngredientsServes: 8

  • 4 matzo sheets
  • 3 eggs, beaten
  • 1/2 teaspoon salt
  • 100g (3 3/4 oz) caster sugar
  • 4 tablespoons vegetable oil
  • 1 teaspoon ground cinnamon, or to taste
  • 2 apples - peeled, cored and cubed
  • 75g (3 oz) sultanas

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat the oven to 180 C (gas mark 4). Grease an 20cm square baking tin. Break the matzo sheets into pieces and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
  2. In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo and mix well. Fold in the apples and sultanas. Spoon into the prepared baking tin and spread evenly.
  3. Bake for 45 minutes in the preheated oven until nicely browned and apples are tender.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (29)

Great recipe. We are Jewish but have given this recipe to a number of our friends who are not and they all rave over it. It is simple and works well.-26 Nov 2013

This recipie is easy but does take some time to put together.-08 Sep 2009

by DUXNB

This was easy and outstanding. However, I did make it low in fat. I used 3 egg whites in place of the whole eggs and I used 1/4 cup of applesauce in place of the oil.I sprayed the pan instead of greasing it. Then followed the recipe. It was great served warm from the oven and wonderful cold,too.It's a keeper!-06 Apr 2004


A Brick by Any Other Name — Mastering Matzo Farfel Kugel for Passover

Matzo farfel kugel is a perfect side dish for Passover. If you like a kugel with a touch of sweetness, you’ll love the apples, cinnamon and sugar in this recipe. Find more of my Passover tips here and more matzo recipes here !

So easy to make your own matzo farfel!


Ask a Question Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Question: Apple Noodle Kugel Recipe?

I am looking for an apple noodle kugel recipe.

Answers

Use the search box on the following website:

I have a recipe for Plum Noodle Kugel. You could probably substitute apples for plums.

6 oz noodles (any kind, bow tie, egg noodles etc.)
3 eggs
1 tsp cinnamon
1 cup soft unseasoned bread crumbs
2 tbsp melted butter
3 3/4 c plums, quartered and pitted
1 cup sugar
1 cup applesauce
1/2 c chopped nuts (optional)

Cook noodles in boiling water til barely tender. Drain and rinse in cold water. Beat eggs. Add sugar and cinnamon mix well. Toss noodles in egg mixture. Stir in plums and apple sauce. Pour into a buttered 2 qt casserole. Combine bread crumbs, melted butter and nuts. Sprinkle over top. Bake at 350 degrees for 50 minutes or until golden. Serve warms.

I've also used canned plums and it works out well. My grandmother used to make plum dumplings and this tastes pretty close to those, which were awesome! Hope you like it!


Passover: Apple Matzoh Kugel

While Kugel has been a staple of Jewish cooking for centuries, this is only my very first year experimenting with Mom’s kugel recipes (definitely check out Mom’s Noodle Pudding).

Served hot or cold- as a side, or, for the sweeter versions, as a dessert-most people characterize kugel as a type of casserole or pudding made from egg noodles or potatoes. However, since Passover restricts one from eating both potatoes and noodles, it’s only logical to use a matzoh the substitute.

I know you’re probably thinking there’s no way a bland, hard, cracker-like piece of matzoh could ever replace the smooth soft texture and flavor of egg noodles. But, surprisingly, it does! With Mom’s kugel recipe, the matzoh sheets are steeped in water and soaked until they become completely softened.

Wet Matzoh draining water

Then they’re mashed together to wring out any leftover water. When the wet, ultra soggy matzoh mush is combined with a batter made from eggs, sugar oil and cinnamon and apples and raisins, the mixture starts to resemble a paper mache experiment gone bad.

Matzoh with batter and fruits

Don’t fret, once in the oven baking, the sweet aromas wafting from the apples and cinnamon and raisins will alleviate any previous fears that this dish wouldn’t taste any better than baked cardboard.

It’s warm and moist and flavorful and very filling!

You should probably eat this as a side with your meal, as you’re already armed with plenty of Passover dessert options: Chocolate-Covered Matzoh, Chocolate Chip Mandel Bread, Chocolate Brownies.

Matzoh Apple Kugel (merged Mom’s recipe with Allrecipes.com)

Ingredients:

  • 4 regular-flavored sheets of matzoh
  • 3 eggs, beaten well
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon, 1/2 teaspoon all spice
  • 2 apples peeled, cored and cubed
  • 1/2 cup raisins

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Grease an 8࡮ inch baking dish. Break the matzoh sheets into many pieces and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
  3. In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon and all spice. Add the soaked matzo and mix well.
  4. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
  5. Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
  6. Sprinkle more cinnamon sugar on top and let cool before cutting.

I baked my dish for approximately 49 minutes as the apples took a while to soften. Rome apples would bake in a shorted amount of time.
Feel free to add in 1 teaspoon of honey (Mom’s recipe included this ingredient).
Make sure not to over bake or the kugel WILL taste like baked cardboard.


Passover: Apple Matzoh Kugel

While Kugel has been a staple of Jewish cooking for centuries, I tend to only make Mom’s kugel recipe once a year during Passover– and I’m not sure why.

Served hot or cold as a side, or, for the sweeter versions, as a dessert, most people characterize kugel as a type of casserole or pudding made from egg noodles or potatoes. However, for Passover, I use matzoh as the main ingredient.

I know you’re probably thinking there’s no way a bland, hard, cracker-like piece of matzoh could ever replace the smooth soft texture and flavor of egg noodles. But, surprisingly, it does!

With Mom’s kugel recipe, the matzoh sheets are steeped in water and soaked until they become completely softened.

Then they’re mashed together to wring out any leftover water. When the wet, ultra soggy matzoh mush is combined with a batter made from eggs, sugar, oil, cinnamon, apples and raisins, the mixture starts to resemble a paper mache experiment gone bad.

Don’t fret, once in the oven baking, the sweet aromas wafting from the apples and cinnamon and raisins will alleviate any previous fears that this dish wouldn’t taste any better than baked cardboard.

It’s warm and moist and flavorful and very filling and best served as a side to any meat main course, at any time of the year, not just on Passover!


Lemon Lime

Well so much for the week of Passover recipes I planned! Big blog intentions, little follow through. But this post will wrap up Passover belatedly and then onto new and exciting non holiday related recipes. Though I also wanted to make hot cross buns for Easter. I’ve never had one and the recipes I saw floating around last week looked delicious. So there may be one more belated holiday recipe coming!

This is a great kugel! You can hardly taste the matzo – it tastes more like a bread pudding. Really really good bread pudding. I think it would work really well for a brunch. The dish is sweet, but overly so. I cut down the sugar because there are 12 pages of comments about this recipe and nearly all of them suggested cutting the sugar. This recipe is why I love the internet – 12 pages of comments are awesome and really helped to fine tune this recipe.

A few notes. One comment suggested 1 cup of nuts on top. I forgot to add them, but I think walnuts would go wonderfully with this recipe. Another comment suggested adding some lemon juice and zest to the apples, which was another great idea I forgot to incorporate. If your apples (or any fruit) taste less than ideal, lemon juice and zest always perk things up. This recipe reheats very well, which is good since it would feed a small army. The recipe does call for a scary amount of eggs, but keep in mind that it serves 12. Finally, be sure to use a large bowl to mix everything together. As you can see from the photo, I did not and things came dangerously close to a kitchen disaster.


Apple Matzo Kugel
Adapted from Epicurious
Serves 12

4 large crisp and tart apples, such as Gala or Honeycrisp
1/2 cup light brown sugar
1/4 cup orange juice
7 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup (8 tablespoons/1 stick) butter or margarine, melted
1 cup dried cranberries
1 cup dried apricots, chopped
4 tablespoons butter or margarine, cut into small pieces, for topping
1 cup walnuts, lightly crushed (optional), for topping

Peel and core the apples. Cut into a medium dice. Combine brown sugar and orange juice in a medium bowl and add apples. Toss to combine well and set aside, periodically stirring to recombine.

Break the matzoh into 2- to 3-inch pieces and soak in medium bowl with 1 cup of warm water, until soft but not mushy. Set aside, periodically using your hands to move the wet matzo up and rotate the dry matzo down.

While the matzoh soaks, beat the eggs with a wire whisk in a very large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.

Squeeze any liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well (matzo may break up further) and pour into a lightly greased 2 1/2-quart casserole dish or a 8合 inch pan. Dot the top of the kugel with the 4 tablespoons of butter and sprinkle walnuts on top if using.

Bake the kugel for 1 hour. Cover with foil if the top begins to become too brown early in the baking.

Kugel tastes delicious warm or at room temperature. Reheat briefly in a 350°F oven, covered with foil, if necessary.


Recipe: <i>Haroset</i>, apple and matzo kugel

Note: Silan, which is sometimes labeled date syrup or date molasses, can be purchased at kosher or Middle Eastern markets.

1/4 cup plus 2 tablespoons (3 ounces) butter or margarine, divided

2 sweet apples, such as Fuji (about 12 ounces)

2 to 3 tablespoons plus 2 teaspoons sugar, divided

3/4 cup (packed) haroset with Bible land fruits (about 6 ounces)

2 teaspoons grated orange zest

1 teaspoon ground cinnamon, divided

About ½ cup silan or 2/3 cup haroset sauce (optional)

Walnut pieces or coarsely chopped walnuts (optional)

1. Heat the oven to 350 degrees. Butter a 2-quart casserole.

2. Break the matzos into bite-sized pieces (about 1-inch square) and put them in a large bowl. Add the water and let the matzos stand, stirring occasionally, until softened, about 5 minutes.

3. Melt ¼ cup (2 ounces) of the butter in a small saucepan over low heat or in a small bowl in the microwave, then set aside to cool. Cut the remaining 2 tablespoons butter in 16 pieces.

4. Peel the apples and halve them. Cut each half lengthwise in three, and slice them crosswise as thin as possible.

5. In a large bowl, whisk the eggs with the salt and 2 or 3 tablespoons of the sugar, depending on how sweet you would like the kugel. Add the haroset and whisk until it is blended in. Whisk in the grated orange zest and one-half teaspoon of the cinnamon. Stir in the apple pieces.

6. If there is any water left in the bowl of matzos, drain it. Stir the matzo pieces and the melted butter into the kugel mixture. Spoon the mixture into the casserole dish.

7. Mix the remaining 2 teaspoons sugar with the remaining one-half teaspoon cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the kugel. Dot the kugel evenly with the pieces of butter.

8. Cover the kugel and bake for 20 minutes. Uncover and continue baking the kugel until it is browned and firm, about 10 minutes. Serve it warm. If you like, spoon a little silan or haroset sauce next to each serving and top the syrup or sauce with walnut pieces.

Each serving: 386 calories 9 grams protein 41 grams carbohydrates 5 grams fiber 22 grams fat 9 grams saturated fat 154 mg cholesterol 23 grams sugar 148 mg sodium.

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Recipe in Spotlight - Apple-Matzoh Kugel

This recipe is from my wife Hildy, who got it from her friend Jane in Connecticut. Dessert is always the hardest part of the Seder meal, and this one is just sweet enough without being overpowering. It's so good, my wife brings it out even when it is not Peseach!

Apple-Matzoh Kugel

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

1 teaspoon ground cinnamon

1/2 cup (8 tablespoons) butter or margarine, melted

1 cup dried apricots, medium, chopped

4 tablespoons butter or margarine, cut into small pieces, for casserole topping

1. Preheat the oven to 350°F.

2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.

3. Break the 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 the 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 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.

6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.

Jarrod Bernstein is the Director of Jewish Outreach in the Office of Public Engagement.


75 matzo kugel Recipes

Easy Fruity Matzo Kugel

Easy Fruity Matzo Kugel

Apple Matzo Kugel

Apple Matzo Kugel

Apple-Matzo Kugel

Apple-Matzo Kugel

Matzo Fruit Kugel

Matzo Fruit Kugel

Potato Matzo Kugel

Potato Matzo Kugel

Mushroom Matzo Kugel

Mushroom Matzo Kugel

Matzo Farfel Apple Kugel

Matzo Farfel Apple Kugel

Matzo Mushroom-Onion Kugel

Matzo Mushroom-Onion Kugel

Grandma Winnie's Matzo Kugel

Grandma Winnie's Matzo Kugel

Spinach-Mushroom Matzo Kugel

Spinach-Mushroom Matzo Kugel

Potato Kugel With Prune Topping

5 Ways with Matzo

Spinach Pie
Serves 12
This not-too-rich spinach pie makes a great main course for a weeknight dinner.

3 large eggs
2 cups milk
6 matzo
2 Tbsp oil
1 medium onion, finely chopped
2 boxes (10 oz each) frozen chopped spinach, thawed
3 Tbsp fresh chopped dill
1/2 tsp salt
1/4 tsp each ground nutmeg and pepper
1 pkg (7 or 8 oz) feta cheese, crumbed
1 container (16 oz) cottage cheese

1. Heat oven to 350ºF. Whisk eggs and milk in a 13 x 9 x 2-in. baking dish until blended. Add matzo, turning to coat. Let matzo soak while preparing filling, about 10 minutes.

2. Heat oil in a 10- or 12-in. nonstick skillet over medium heat. Add onion and sauté 5 minutes until golden. Add spinach, dill, salt, nutmeg and pepper cook, stirring occasionally, 5 minutes. Remove spinach mixture to a large bowl. Reserve ½ cup crumbled feta. Stir remaining feta and cottage cheese into spinach mixture.

3. Place soaked matzo on a tray or a sheet of foil. Pour egg mixture into large measuring cup. Arrange 2 soaked matzo side by side on bottom of the baking dish. Evenly spread 2½ cups spinach mixture on top to the edge of dish. Pour half of egg mixture on top. Repeat with remaining matzo, filling and egg mixture, ending with matzo.

4. Sprinkle reserved feta on top. Bake, uncovered, 35 to 40 minutes until set. Let cool slightly before serving.

Matzo-Apple Kugel
Serves 12
Kugel is the perfect side dish or dessert. Make sure to look for kosher ingredients at the grocery store and use margarine if you plan on serving it as a side dish to meat.

4 matzo, crumbled (2 cups farfel)
2 large Granny Smith apples, peeled, cored and cut into 1/2-in. pieces
2 Tbsp orange juice
4 large eggs
1 cup packed light brown sugar
1/4 cup unsalted butter or margarine, melted
2 tsp vanilla extract
1/2 tsp each ground cinnamon and salt
1 cup golden raisins

1. Heat oven to 350ºF. Coat an 8-in. square baking dish with cooking spray. In medium bowl, combine crumbled matzo with 4 cups water. Let soak 10 minutes. In another medium bowl, toss apples with orange juice.

2. Meanwhile, whisk eggs, brown sugar, butter, vanilla, cinnamon and salt in a large bowl until blended.

3. Drain matzo add to egg mixture. Stir in apple mixture and raisins. Spread into prepared baking dish. Bake 1 hour until set. Cool slightly before serving.

Pineapple Kugel
Serves 12
Another delicious version of Kugel&mdashthis one a sweeter version to serve for dessert.

5 matzo, crumbled (2½ cups farfel)
4 large eggs
3/4 cup sugar
1/4 cup unsalted butter or margarine, melted
1 Tbsp vanilla extract
1/2 tsp salt
1 can (20 oz) crushed pineapple, undrained

1. Heat oven to 350ºF. Coat an 8-in. square baking dish with cooking spray.

2. In medium bowl, combine crumbled matzo with 4 cups water. Let soak 10 minutes.

3. In a large bowl, whisk eggs, sugar, butter, vanilla and salt until blended. Drain matzo stir into egg mixture with crushed pineapple. Spread into prepared baking dish. Bake 1 hour or until set. Cool slightly before serving.

Matzo Granola
Makes 12 cups
This anytime snack is super-portable for when you're rushing out the door to visit family or doing activities with your kids. Just bag it up and go!

1 box (16 oz) matzo, broken up into small pieces (about 7 cups farfel)
2 cups pecan pieces
11/2cup slivered almonds
3/4 cup honey
1/4 cup plus 2 Tbsp oil
1/2 tsp each ground cinnamon and salt
2 cups sweetened flaked coconut, toasted
1 cup golden raisins

1. Heat oven to 350ºF. Line two 15 x 10-in. baking pans with nonstick foil.

2. Combine matzo pieces, pecans and almonds in large bowl. Stir honey, oil, cinnamon and salt in 1-qt saucepan. Heat over medium-high heat until boiling. Pour over the matzo mixture toss until evenly coated.

3. Spread mixture evenly onto prepared baking pans. Bake 15 to 20 minutes, tossing occasionally, so that the mixture browns evenly.

4. Toss matzo mixture with coconut and raisins let cool completely. Store in an airtight container at room temperature or in the refrigerator. It will keep for several weeks.

Matzo Toffee
Makes about 30 pieces of candy
Serve this toffee as a dessert for your Seder with our amazing Passover Mocha Cake.

4 to 5 pieces matzo
2 sticks (1 cup) unsalted butter
1 cup packed light brown sugar
1 cup bittersweet chocolate chips or chopped bittersweet chocolate

1. Heat oven to 375ºF. Line a 15 x 10-in. baking pan with nonstick foil.

2. Place matzo in one layer on the baking pan, breaking to fill the pan completely set aside.

3. In a 2-qt saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Bring to a boil cook 3 minutes, stirring, until slightly thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading in an even layer with a metal spatula.

4. Put the pan in the oven reduce heat to 350ºF. Bake 15 minutes or until sugar mixture is bubbling and a rich golden brown.

5. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for 5 minutes, then evenly spread the melted chocolate over the toffee with a spatula. Let cool completely, then break into smaller pieces and store in an airtight container.