Passover Sweet Kugel


"I usually don't like Passover kugels and my family only likes sweet kugels...this one fit the bill! If you don't have farfel, it's really just tidbit-size pieces of matzah. I leave out the nuts, but every Passover recipe seems to have them, it's your choice!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 378 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 63.4g
  • 20%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13 baking dish.
  2. Moisten the matzo farfel by placing in a large bowl, stirring in enough cold water to cover, and rinsing immediately in a colander set in the sink. Mix in beaten eggs, sugar, salt, and margarine until thoroughly combined, and lightly mix in the apples, bananas, and 1/4 cup of ground walnuts. Spoon the kugel into the prepared baking dish, and sprinkle with remaining 1/4 cup of ground walnuts.
  3. Bake in the preheated oven until the kugel is browned and set in the center, about 1 hour. A toothpick inserted into the center should come out clean.



This was okay but not as amazing as I ad hoped. I eliminated the nuts (children and allergies), and I changed it to 375 degrees for 35-40 minutes like my other kugels and it baked perfectly.

We had Seder at our house tonight where I served this kugel. I didn't change one item in the recipe. There were 15 of us in all with the majority of the guests being NOT Jewish but the kugel was...