Apple-Cinnamon Farfel Kugel Recipe -
Apple-Cinnamon Farfel Kugel Recipe
  • READY IN 1 hr

Apple-Cinnamon Farfel Kugel

Recipe by  

"This is our favorite Passover kugel!"

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
  2. In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
  3. Bake at 375 degrees F (190 degrees C) for 45 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2005

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.

Most Helpful Critical Review
May 03, 2006

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.


28 Ratings

Apr 14, 2006

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.

May 01, 2005

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.

Apr 24, 2005

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.

Apr 06, 2004

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.

Apr 15, 2006

Very tasty recipe. Probably would be good as a dessert served warm with ice cream.

Apr 28, 2005

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.


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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