Recipe: Apple Almond Kugel
Warm, fragrant with cinnamon, rich, delicious... kugel offers sustenance even more for the soul than for the body.
- 1 12-ounce package wide noodles
- 4 ounces chopped dried apples, cherries, raisins (or some combination thereof)
- 1 cup apple cider or juice
- 1 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 12.5-ounce can Solo almond filling
- 3/4 cup sugar
- 2 eggs
- 1/4 cup butter, melted
- 1 cup cookie crumbs (from Nilla wafers or graham crackers)
- 1/2 ounce sliced almonds
- 1/8 cup brown sugar
- 1/4 teaspoon cinnamon
Preheat oven to 400 degrees. Grease a 9x13-inch baking dish
Cook the noodles according to package directions.
Place the dried fruit into a medium microwave-safe bowl; cover with cider/juice. Heat for 1 minute in a microwave, until warmed, then let rest.
Meanwhile, in large bowl combine ricotta, cottage cheese, sour cream, almond extract, vanilla extract, Solo filling, sugar and eggs. Drain the dried fruit and stir into the mixture. Drain the noodles once they're cooked, and add to the bowl; combine well, then pour into the prepared baking dish.
Combine the topping ingredients; sprinkle over the noodles.
Bake for 45 minutes, until a knife inserted into the center comes out clean. Let rest for 15 minutes before serving.
Makes 16-24 servings, depending upon the generosity of the portions.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Sept. 28, 2011.