 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A noodle kugel is a Jewish baked pudding or casserole. This apple-pecan version is perfect for celebrating fall Jewish festivals like Rosh Hashanah and Yom Kippur. Ingredients:
1/2 pound dried wide egg noodles |
2 granny smith apples (1 lb. total), rinsed |
1 package (3 oz.) cream cheese |
1/4 cup granulated sugar |
1 carton (1/2 lb.; 2 cups) nonfat cottage cheese |
3 large eggs |
3/4 cup milk |
1 1/2 teaspoons ground cinnamon |
1/2 cup raisins |
1/4 cup (1/8 lb.) melted butter or margarine |
1/4 cup pecan halves |
1/4 cup firmly packed brown sugar |
Directions:
1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add noodles, stir, and cook until tender to bite, about 8 minutes. Drain and immerse in cold water until cool, about 2 minutes. Drain again.
2. Meanwhile, core and shred apples.
3. In a large bowl with a mixer, beat cream cheese with sugar. Add cottage cheese, eggs, milk, and 1 teaspoon cinnamon. Beat to blend. Add noodles, shredded apples, raisins, and 3 tablespoons butter; stir to mix.
4. Rub sides and bottom of a 9-inch square pan with remaining butter. Add noodle mixture and spread level.
5. Mix remaining 1/2 teaspoon cinnamon with pecans and brown sugar. Sprinkle evenly over noodle mixture.
6. Bake in a 350° oven until top is golden brown, about 45 minutes (about 35 minutes in a convection oven). Cool at least 10 minutes. Serve warm or at room temperature, cut into rectangles.
7. Note: Nutritional analysis is per serving.
|
|