Recipe by NIBLETS
"This is our favorite Passover kugel!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
apples - peeled, cored and shredded
egg whites, stiffly beaten
This kugel was delicious. But after searching 4 stores for the matzo farfel, I finally found it, only to realize that it's really just crushed matzo that I could have made myself by crushing Matzo I could have purchased at the first store. Very easy to make (with a food processor to shred the apples) and smells declicious when baking.
I didn't care for the texture. With the shredding of the apples and beating of the egg whites, I thought it was a lot of work. I took it to a seder and everyone thought it was average.
This was good but too sweet for me. I tripled the recipe for a large seder I attended. It fit nicely in a 13x9 baking dish and I was able to make it the night before. We put it in the oven covered with foil at 250 while the seder was going on and took it out after about 45 min. It was still moist and great. It was served on the buffet with everything else instead of as a dessert. I think that was my first mistake. It was really good and the consistency was great, but I felt the sugar overpowered it. It actually had a sugar taste. There is a difference between something tasting sweet and something having a "sugar" taste. It did not go well with all the other food on the table. With apple and cinnamon you cannot go wrong, so I am not sure that I would go as low as half the sugar, but for tripling the recipe I would use just over a cup. I also took the advice of another reviewer and added an extra apple. I also opted to use Granny Smith apples. I cannot wait to make this again, just with lower sugar.
Doesn't taste like a Passover recipe. Good enough to make all year round. Make for parents and requested another batch. Made it in a round cake pan and cut in wedges. Also made in muffin tins. Freezes very well.
Very good and easy recipe. My family and friends are not big kugel eaters but we really enjoyed this. I doubled the recipe to make it in a 9 x 13 pan and it worked fine. The next time I made it, I cut down the sugar, added ground up almonds, raisins and dried cranberries. By the way -- you don't even need to peel the apples! I just put them in the processor (cored) but peel and all -- it worked fine.
This was wonderful! The smell when it was baking, filled my entire house with cinnamon. It's so easy to make (if you have a food processor), and it was fantastic. I doubled the recipe and baked it in a 9X13 pan for the same amount of time and it turned out fine. I wouldn't wait until Passover to make this dish again.
Very tasty recipe. Probably would be good as a dessert served warm with ice cream.
Pretty good - it disappeared in a flash. I made mine ahead of time and it deflated somewhat while it cooled, but I don't think anything was lost in flavour. I'm going to try adding another apple next time to make its taste stand out a little more.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple-Cinnamon Farfel Kugel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 152
** Calories from Fat: 1
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This sweet, creamy egg noodle casserole is traditional Jewish comfort food.
See how to make rich, fluffy kugel for the holidays.
This traditional apple cake will be the hit of your Seder.