New recipes

Apple kugel recipe

Apple kugel recipe


  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts

A delicious apple, matzo cracker and cranberry kugel with a sugar and cinnamon topping. Perfect for Passover Seder.

43 people made this

IngredientsServes: 8

  • 4 matzo crackers, crushed
  • 3 eggs, beaten
  • 50g caster sugar
  • 1 teaspoon salt, divided
  • 1/2 teaspoon lemon juice
  • 80g apple sauce
  • 3 Granny Smith apples - cored, peeled and chopped
  • 60g dried cranberries
  • Topping
  • 50g caster sugar
  • 1 teaspoon ground cinnamon

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Preheat the oven to 180 C / Gas mark 4. Place the matzo crumbs in a medium bowl and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
  2. Add eggs, 50g caster sugar, salt, lemon juice and apple sauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a lightly buttered 2 litre baking dish. Mix together 50g caster sugar and 1 teaspoon cinnamon; sprinkle over the top.
  3. Bake for 45 minutes in preheated oven, or until the top is golden and the apples are soft.

Recently viewed

Reviews & ratingsAverage global rating:(48)

Reviews in English (39)

by FBA

This has definite possibilities but I'm going to tweak it a bit. I substituted Splenda for the sugar & added raisons instead of the dried cranberries (so there'd be no extra sugar). Next time, I'm going to spray the pan with PAM, increase the applesauce (I used unsweetened) to 1/2 cup, increase the Splenda added to the mixture to 1/3 cup, & decrease the amount of Splenda & cinnamon used in the topping. I also will bake it for at least an hour as the apples weren't soft after 45 minutes. I'm also going to use whole wheat matzah.-18 Apr 2004

by GEFFRIC

Made it last night for the sedar. It was wonderful. I did substitute raisins for the dried cranberries. I doubled the reicpe so I'd have some left over for tonight. Great-04 Apr 2007


    • 4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
    • 1/2 cup light brown sugar
    • 1/4 cup orange juice
    • 6 plain matzohs
    • 8 eggs
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/2 cups sugar
    • 1/2 cup (8 tablespoons) butter or margarine, melted
    • 1 cup golden raisins
    • 1 cup dried apricots, medium, chopped
    • 4 tablespoons butter or margarine, cut into small pieces, for casserole topping
    1. 1. Preheat the oven to 350°F.
    2. 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
    3. 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
    4. 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
    5. 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
    6. 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

    Cranberry Apple Crunch Kugel

    Nobody will suspect you didn&apost spend half an hour peeling and slicing apples! The fresh, tart cranberries will totally throw them off, and they&aposre the perfect balance to the super sweet pie filling.

    Ingredients

    • 1 (21-ounce) can Comstock apple pie filling
    • 2 cups fresh cranberries
    • 2 tablespoons sugar
    • 2 tablespoons light brown sugar
    • 1/2 cup flour
    • 1/4 cup margarine, cut into chunks
    • 1/2 teaspoon cinnamon

    Preparation

    1. Preheat oven to 375 degrees F. Spray a 9-inch round baking dish or deep pie plate with non-stick baking spray.
    2. Place apple pie filling and cranberries in prepared dish, mix to combine and smooth into an even layer.
    3. In a small bowl, mix together sugars, flour, margarine and cinnamon until crumbly. Sprinkle over apple-cranberry mixture.
    4. Bake, uncovered, at 375 degrees for 45 minutes or until crumbles are golden brown. This is best served right out of the baking dish.

    Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


    6 eggs, beaten
    1/2 c sugar
    6 apples, peeled and grated
    1/4 cup matzo meal
    juice of 1 lemon
    1 c dried apricots, cut up
    2 tbsp sugar mixed with 1/2 tsp cinnamon

    Preheat oven to 350F.
    In a large mixing bowl, combine eggs with sugar, mix well. Add apples, matzo meal and lemon juice. Mix until smooth. Soak apricots in hot water for 5 minutes, then drain.
    Spray a 7吇 pyrex casserole dish (Virginie’s note: I used individual ramekins, baked them for 45 minutes) with non-stick spray. Spread half of the mixture on the pan. Add the apricots in a single layer over the batter. Top with remaining apple mixture. Spread evenly. Sprinkle cinnamon with sugar mixture. Bake for about an hour, until golden.

    This recipe comes from Healthy Helpings by Norene Gilletz (formerly published as MealLeaniYumm!)

    . If you are not making this for passover, or are not jewish and can mix dairy with your meal, try it with a vanilla custard sauce. It’s divine!


    Passover Apple Kugel Recipe

    My friend gave me this recipe… I made it to put in the freezer until I am ready to serve it, but I tasted the corner of it…just to make sure it was good :))) & it is sooo good!

    There are so many kugel recipes out there for Passover, & I love kugels. I try to make a new one every year..just to ‘switch it up’ a bit. My family does not really love kugels..but since I am doing the cooking…. I make them. I always have lots of other food for them to eat too! Don’t worry. The list of dishes I have made this year for our seder is long! Plus I am going to make mashed potatoes just to be save in case they don’t want to eat any of the ‘passover specific’ dishes!

    Anyway, my friend told me this was good & she was absolutely right! I do not know where she got the recipe from so I can not give credit to the author of it

    I made the recipe in a 8࡮ foil pan… I did not take my usual pictures of preparing this dish but it is simple…

    For those of you who do not celebrate Passover..this recipe is good ..you could use it as a side dish to any meal…the ingredient farfel is small pieces of matzo & available all year round pretty much anywhere Kosher food is sold… I do not know what you could use as a substitute ..make cubes of bread!

    I cut this into serving pieces before I froze it. Then after reheating it is ready to put onto a serving plate! Reheat covered…


    Passover Apple Crumb Kugel

    I’m exhausted right now. Want to know why? Here’s a partial list: Doughless potato knishes, cabbage kugel, chocolate chip cookies, crispy shallot breaded chicken, marinated almond crusted chicken, butternut squash kugel, and of course, apple kugel. All for passover. All made after I got home from work the last two nights. I am a little breathless thinking about the multitudes of food I still need to cook, but I had to stop and post my apple kugel recipe.

    I searched and searched every corner of the internet for a proper Apple Crumb Kugel for Passover, and came up empty. I am sure one exists, but I couldn’t find it. And so I set out to make up my own recipe. I am not simply happy with this recipe, I am thrilled. It’s delicious, and has an amazing texture you don’t often find in Passover food.

    I’m going to stop my exhausted rambling now, and post the recipe. I’d love to sit and shmooze, but I have food in the oven and eyelids to prop open. I hope you make this super easy kugel. And I hope you love it, just like I do.

    Passover Apple Crumb Kugel:

    Ingredients:

    3 apples, peeled and thinly sliced

    1 1/2 cups crushed lady fingers

    1 teaspoon baking powder, optional but recommended

    Preheat oven to 350. Lightly grease a 9吉 baking pan and set aside.

    To prepare filling: Place thinly sliced apples in a bowl, toss with lemon juice (immediately to prevent browning) and sugar. Set aside.

    To prepare crumbs: Mix together the lady finger crumbs, ground almonds, sugar and baking powder (if using) in a large bowl. Add the egg and oil and stir with your fingers until coarse crumbs are formed.

    Place a little less than half of the crumbs on the bottom of the prepared baking pan. Spread the apple filling evenly over the crumbs. Pour remaining crumbs over the apples, spread in an even layer to ensure all apples are covered.

    Bake at 350 for about 40 minutes, until golden brown on the top.

    Note: the kugel was very thin when made as directed above. Next time I make it (there will definitely be a next time!) I will probably try baking it in a 10 inch round pan to make a slightly higher kugel.

    This will probably be my last post before Passover starts, so a happy Passover (and a chag Kosher v’sameach) too all my Jewish friends and readers! I do hope to post another recipe (or two!) early next week, so stay tuned for some more Passover ideas. As always, thanks for coming by! -Miriam


    Tamago Kake Gohan Recipe (Egg Over Rice)

    • dairy-free
    • fish-free
    • peanut-free
    • shellfish-free
    • pork-free
    • no-oil-added
    • tree-nut-free
    • red-meat-free
    • Calories 381
    • Fat 10.0 g (15.4%)
    • Saturated 3.4 g (17.0%)
    • Carbs 55.4 g (18.5%)
    • Fiber 0.7 g (2.7%)
    • Sugars 0.4 g
    • Protein 14.2 g (28.4%)
    • Sodium 387.8 mg (16.2%)

    Ingredients

    raw pasteurized large egg

    Pinch hondashi (instant dashi)

    Pinch Aji-no-moto MSG powder (optional)

    raw pasteurized large egg yolk (optional)

    Topping options:

    Instructions

    Scoop 1 cup piping-hot cooked white rice into a serving bowl. Use chopsticks or a fork to make a shallow well in the center. Crack 1 raw egg into the well. Season with 1/2 teaspoon soy sauce or tamari, 1/2 teaspoon mirin, a pinch of kosher salt, a pinch of hondashi, and a pinch of MSG powder if desired. (Alternatively, whisk the egg and seasonings in a separate bowl and mix well before pouring over the rice.)

    Whip vigorously with chopsticks or a fork to incorporate the egg into the rice, until the mixture becomes pale yellow, creamy, and slightly frothy. Taste and add more seasonings as desired. Top with 1 raw egg yolk if desired. Sprinkle with furikake, bonito flakes, scallions, and pickled ginger if desired. Serve immediately.


    Apple matzoh kugel for Passover

    A few years ago I volunteered to help my younger son's class celebrate Passover. Of course, I signed up to bring the snack. I invented this apple matzoh kugel because it was easier to transport than matzoh ball soup for 22 kids and two teachers. Also, no heating involved - it's fine at room temperature.

    I like this kugel for breakfast, but it makes a fine dessert as well. This is as close as it gets to apple pie during Passover a little ice cream wouldn't hurt.


    3 comments:

    This sounds so yummy! I love anything with apples. I'm a fellow Camp Blogaway camper, flying in from Albuquerque. I figured I’d calm my nerves by saying hello to everyone online before this weekend, though it just seems to be getting me more excited (hence the 2am comment!) I’m looking forward to meeting you :)

    Danni, so excited that we'll get to meet this weekend at Camp Blogaway! It's going to be a fantastic weekend. Thanks for stopping by to say hi!

    My beloved "Love and Knishes" cookbook by Sara Kasdan (1956-first printing) has a very similar recipe that I made this week. The shredded apple contributes moistness and such lightness in this Kugel's texture. It also freezes perfectly.
    Also similar is that the author of Love and Knishes style of writing is kissing cousin's to the author of this blog. a fun place to hang one's hat.


    Passover Recipe: Apple Matzo Kugel

    I love this recipe! Great as a side-dish or dessert. Perfect for Passover, but delicious for anytime of year.

    • 4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
    • ½ cup light brown sugar
    • 1/3 cup orange juice
    • 7 plain matzos
    • 8 eggs
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cups sugar
    • ½ cup butter or margarine, melted
    • 1 cup golden raisins
    • 1 cup dried apricots, medium, chopped
    • 5 tablespoons butter or margarine, cut into small pieces, for casserole topping
    1. Preheat the oven to 350 degrees.
    2. Toss the apples with the brown sugar and orange juice and set aside in a medium bowl.
    3. Break the matzo into 2-3 inch pieces and soak in 1 cup of warm water until soft, but not mushy. Set aside.
    4. While the matzo soaks, in a large bowl, beat the eggs with a wire whisk until blended. Add the salt, sugar, cinnamon, melted butter, raisins and apricots.
    5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 ½ quart casserole dish or a 10X14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
    6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

    Cooks Tip: The kugel can be made 2 days ahead, cooled and refrigerated, covered. Bring to room temperature and reheat in a 350 degree oven.


    Lokshen pudding – tried and trusted

    So, I duly pulled my trusty Evelyn Rose from the bookshelf and looked up the lokshen kugel recipe. There it was. I didn’t make it exactly like she says, and I suspect my Mum didn’t really follow the recipe too closely either.

    I used less sugar, more dried fruit, more spice, and my Mum’s layer of delicious apple in the middle. The lokshen pudding turned out just as I remembered!

    Makes one parve lokshen kugel. Serves 4.

    Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)


    Watch the video: Lobster spaghetti by Alkis, alkis restaurant, Αστακομακαρονάδα από τον Άλκη, touristorama milos