Traditional Apple Noodle Kugel

Traditional Apple Noodle Kugel

1
northern exposure 0

"Sweet apple and noodle dish of east European origin. Kugels can be made in many flavors, both sweet and savory. Serve either warm or cold, as a side dish or a dessert. Like lasagna, kugel tastes better the day after it is made. Jonagold and Rome Beauty are two apple varieites ideal for this dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 248 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 300 mg
  • 12%

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  3. Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
  4. Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

Reviews

1

I was so excited to make this and was expecting so much more. Non of my guest liked it and they all tried it. To bland, the texture was off.Mostly my guest said it was just to bland they like th...