Friday, April 22, 2011

Apple matzoh kugel for Passover

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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.

print recipe

Apple matzoh kugel for Passover
A traditional dessert kugel (pudding) for Passover with apples and cinnamon.
6 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.
Prep time: Cook time: Total time: Yield: 12 servings


Kitty Deschanel said...

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 with LambAround

Erika Kerekes said...

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!

Chefjeff said...

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.

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