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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. Florence Palermo, Melrose Park, Illinois Ingredients:
1 package (16 ounces) wide egg noodles |
1 package (8 ounces) cream cheese, softened |
1 cup butter, softened |
1-1/2 cups sugar |
1/2 cup lemon juice |
12 eggs |
1 jar (18 ounces) apricot preserves |
1/2 teaspoon ground cinnamon, divided |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.
2. Spoon half into an ungreased 13-in. x 9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.
3. Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm. Yield: 12-16 servings.
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