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.
Apple matzoh kugel for Passover
A traditional dessert kugel (pudding) for Passover with apples and cinnamon.
Ingredients6 sheets matzoh4 eggs2 large apples, peeled, cored and grated1/2 cup granulated sugar1 tsp cinnamon3 Tbsp melted butter or margarine
Preheat the oven to 350 degrees. Spray a 9x12-inch baking dish with nonstick cooking spray.Break the matzoh into smallish pieces. Place a colander inside a large bowl, and put the matzoh pieces in the colander. Run hot water over the matzoh and let soak about 5 minutes, until the matzoh is soft. Pick up the colander, let the water drain out, and press the soaked matzoh to remove as much water as possible.Beat the eggs in a large bowl. Add the soaked matzoh, apples, sugar, cinnamon, and butter or margarine. Pour the mixture into the prepared baking dish and bake about 45 minutes, until the edges are browned, the top is golden, and the kugel is firm.Serve as a side dish or dessert. Can be eaten hot or cold.
DetailsPrep time: Cook time: Total time: Yield: 12 servings