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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 9 |
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We had this kugel at seders when I was a child. It has been hidden away for years. Last year we broke it out again and it was a nice addition. Recipe is for a 9 or 10-inch square dish but can easily be doubled into a 9x13-inch dish. Farfel can be substituted for the matzo but I don't know the conversion factor. The original recipe called for a lot of salt and sugar. The amounts can be reduced per one's own taste. Any flavor pie filling may be used. I have had both apple and cherry flavors and both are quite tasty. Ingredients:
8 matzos, broken into pieces |
6 eggs |
1/2-1 1/2 teaspoon salt, to taste |
1/2-1 cup sugar, to taste |
4 tablespoons margarine (1/2 stick) or 4 tablespoons butter, melted (1/2 stick) |
1 cup raisins |
2 teaspoons cinnamon |
1 cup pie filling (flavor of your choice) |
Directions:
1. Preheat oven to 350°F.
2. Soak broken matzo in water until soft, approximately 2-3 minutes, and drain.
3. Beat eggs with salt.
4. Add sugar to eggs.
5. Add margarine/butter, raisins, cinnamon and pie filling to eggs, mixing well.
6. Add matzo to mixture and combine well.
7. Pour mixture into baking dish.
8. Bake for 1 hour.
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