Cinnamon Apple Noodle Kugel

Apple cinnamon noodle kugel topped with crushed corn flakes and cinnamon sugar.

Cinnamon Apple Noodle Kugel is better than any kugel from the Kosher deli. It's sweet, creamy, and sprinkled with the best crunchy corn flake topping. Enjoy this traditional Jewish dish year round for holidays, brunch, or family gatherings.

Course Breakfast, Side Dish, Snack

Cuisine American, Jewish

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 314kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Kugel:

16 ounces wide egg noodles (1 bag)
6 tablespoons unsalted butter, divided
4 ounces cream cheese (½ a brick), softened
½ cup granulated sugar
3 large eggs
1 cup sour cream
16 ounces small curd cottage cheese
1 teaspoon vanilla extract
½ cup golden raisins
1 small honey crisp apple (or half a large apple), peeled and diced
1 teaspoon ground cinnamon

For the Topping:

1 cup unsweetened corn flakes
¼ cup granulated sugar
½ teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
Boil the egg noodles 1 minute less than instructed on the package. When the noodles are done, drain the water and add the noodles back to the pot. Add 3 tablespoons butter to the noodles and stir to coat them in the melting butter to prevent them from sticking.
Melt the other 3 tablespoons of butter in the microwave. In a large bowl, beat together the melted butter, cream cheese, and ½ cup sugar until creamy and smooth.
Add eggs, sour cream, cottage cheese, vanilla extract, golden raisins, apple, and 1 teaspoon cinnamon. Beat again to combine.
Add the noodles. Gently mix everything together to completely coat the noodles in the liquid mixture.
Pour the noodle mixture into the greased baking dish.
For the topping: Add corn flakes, ¼ cup sugar, and ½ teaspoon cinnamon to a small bowl. Using your hands, lightly crush the corn flakes to combine them with the cinnamon sugar.
Sprinkle corn flake topping evenly over the noodles in the baking dish.
Place the dish in the oven and bake for 55 to 60 minutes or until the center is firm and a toothpick inserted in the middle comes out clean.
Cut kugel into 12 to 16 even pieces. Serve warm or at room temperature.

Notes

If you'd like to halve this recipe, use an 8x8 or 9x9-inch baking dish instead.
Egg noodles can be found in your grocery store’s pasta aisle. Sometimes, they can also be found in the Kosher foods aisle.
I like to use golden raisins for this recipe because they’re usually more plump and sweet. However, you can use any kind of raisin or dried fruit that you like.
Kugel can be served hot or cold. If serving cold, wait for it to cool off before covering it and placing it in your refrigerator. You can make this kugel up to 2 days before serving by storing it in the fridge either before or after it's cooked. You can also freeze kugel up to 1 month by covering it tightly and placing it in your freezer.

Nutrition