📝 About This Recipe
A centerpiece of the Rosh Hashanah table, this sweet noodle kugel symbolizes a sweet New Year with its harmonious blend of crisp apples, floral honey, and warm cinnamon. This Ashkenazi classic elevates humble egg noodles into a rich, custard-like casserole with a satisfyingly crisp, caramelized top. It is the perfect balance of comfort and celebration, bridging the gap between a side dish and a decadent dessert.
🥗 Ingredients
The Noodle Base
- 12 ounces Wide Egg Noodles (cooked al dente and drained)
- 1/2 cup Unsalted Butter (melted)
The Custard & Fruit
- 3 large Gala or Honeycrisp Apples (peeled, cored, and thinly sliced)
- 5 large Eggs (at room temperature)
- 1 cup Sour Cream (full fat preferred)
- 1 cup Cottage Cheese (small curd)
- 1/2 cup Granulated Sugar
- 1/4 cup Honey (clover or wildflower)
- 1.5 teaspoons Vanilla Extract (pure extract)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt
- 1/2 cup Golden Raisins (optional, soaked in warm water for 10 minutes)
The Crunchy Topping
- 2 cups Cornflakes (crushed slightly)
- 2 tablespoons Light Brown Sugar (packed)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Ground Cinnamon
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch ceramic or glass baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the wide egg noodles for about 2 minutes less than the package directions specify (al dente); they will finish cooking in the oven custard.
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3
Drain the noodles thoroughly and return them to the warm pot. Toss with the 1/2 cup of melted butter immediately to prevent sticking and add richness.
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4
In a large mixing bowl, whisk the 5 eggs until light and frothy. This ensures a light, airy custard texture.
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5
Add the sour cream, cottage cheese, granulated sugar, honey, vanilla extract, cinnamon, and salt to the eggs. Whisk until the mixture is smooth and well-combined.
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6
Gently fold the sliced apples and the drained golden raisins (if using) into the custard mixture.
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7
Pour the custard and fruit mixture over the buttered noodles. Use a large spatula to toss everything together until every noodle is coated in the creamy liquid.
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8
Transfer the noodle mixture into the prepared baking dish, spreading it out evenly and smoothing the top.
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9
In a small bowl, prepare the topping by mixing the crushed cornflakes, brown sugar, melted butter, and cinnamon until the crumbs are evenly moistened.
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10
Sprinkle the cornflake topping evenly over the kugel. This provides a necessary textural contrast to the soft noodles.
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11
Bake in the center of the oven for 55-60 minutes. The kugel is done when the custard is set in the middle and the top is a deep golden brown.
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12
Remove from the oven and allow the kugel to rest for at least 15-20 minutes before slicing. This 'setting time' is crucial for clean slices and flavor development.
💡 Chef's Tips
For the best texture, use full-fat dairy; low-fat versions can result in a watery custard. If you prefer a more 'melt-in-your-mouth' apple, sauté the apple slices in a tablespoon of butter for 3 minutes before adding them to the batter. To make this dairy-free (Pareve), substitute the butter with coconut oil or margarine, and use almond milk yogurt and Tofutti cream cheese in place of the dairy components. Avoid overcooking the noodles in the water; they should still have a 'bite' so they don't turn into mush during the long bake time. Store leftovers in the fridge for up to 3 days; it actually tastes even better the next day as the flavors meld.
🍽️ Serving Suggestions
Serve warm as a side dish alongside a savory Braised Beef Brisket. Pair with a glass of chilled, sweet Riesling or a sparkling apple cider. For a dessert presentation, serve a square with a dollop of whipped cream or a drizzle of extra honey. Accompany with a crisp green salad with a lemon vinaigrette to cut through the richness of the kugel. Serve at room temperature as part of a festive holiday brunch spread.