Reviewed: May 22, 2012

This was good but a little tto sweet for my taste. I would cut the sugar in half next time.

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Reviewer:

LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Feb. 5, 2011

I'm not a big fan of sweet kugel, but my guests liked this a lot. I added chopped dried apricots and omitted the topping - it was totally fine without, and the edges of the noodles sticking out on top got nice and crispy. This is definitely a dessert - quite sweet and pretty rich. Next time I'd probably cut down the white sugar by half, since the nectar adds a lot of sweetness. Also, the middle never set, so I might add an extra egg?

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Reviewer:

MissFern

Cooking Level: Intermediate

Reviewed: Feb. 3, 2011

This is one of the best kugal receipes I've ever made. It was a hugh hit with my family! I plan on making this often.

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Reviewer:

Beverly

Reviewed: Nov. 19, 2010

Unbelievable - so delish. I cut down on the butter though - it was just too much - and next time I might cut even more. I didn't have white sugar, so I used brown and it was fantastic.

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Reviewer:

Pavia

Reviewed: Sep. 23, 2010

I didn't follow this exactly - but I used the basic amounts for a quick kugel with the ingredients I had on hand. I used a 12-oz box of tri-color twist pasta. I left out the apricot nectar and raisins - and even with a reduced amt of sugar it was plenty sweet for us. The rest was like the recipe but with a bit more cream cheese and 4 eggs instead of 3. I just sprinkled cinnamon and sugar for a topping. Came out great!

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Reviewer:

ARIREA

Reviewed: Jun. 17, 2010

Wow! This kugel is terrific. I doubled the recipe to make enough for a potluck luncheon at work. I added peach nectar, instead of apricot - it was on sale. I chopped up some dried apricots in my food processor to replace the raisins. I don't really care for golden raisins. The cornflake topping really made the dish. I cut back on the butter, using 6 Tbs. instead of 1/2 cup in the topping. My grandmother was my inspiration for this dish and she would have been proud of me. It was almost as good as hers.

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Reviewer:

totallycooked

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Reviewed: Feb. 7, 2010

I've made this ahead of time twice now for group events, doubling the recipe for a 9x13 pan, reheating it just prior to the meal. Rave reviews! I have used apricot preserves as I have never seen apricot nectar & it works just fine. Thanks.

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Reviewer:

Patricia

Reviewed: Nov. 1, 2009

Next time I will use a little less butter - it came out a bit greasy. That said, it's an awesome VERY sweet kugel and was a hit at my Break the Fast party.

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Reviewer:

KelleeSan

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Oct. 29, 2009

Followed this recipe with the exception of peach juice vs. apricot nectar (could not find any). It was good, my kids weren't real impressed. It falls into the category of a bread pudding or rice pudding and I prefer the other venues better. Just a matter of preference, it is a good recipe.

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Reviewer:

melissa

Reviewed: Jul. 26, 2009

I made this recipe for a party of over 100 people. All of it was eaten and praised. People said they had seconds and thirds instead of dessert. I will be sure to make it again.

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12 users found this review helpful