Cinnamon Apple Noodle Kugel is a warm, comforting Jewish side dish. Similar to bread pudding or a noodle casserole, just combine all the ingredients together, place it in the oven, and forget about it -- the perfect set-it-and-forget-it recipe! This sweet cinnamony dish is ideal for breakfast/brunch, holiday meals, or a snack time treat.
1small apple (or half a large apple)any kind, chopped and peeled
For the Topping:
Preheat oven to 350 degrees. Prepare and spray a 9 x 13 inch baking pan or two 8 x 8s with nonstick spray. I used a layer of parchment paper too, so that it wouldn’t stick. (For a smaller batch, halve the recipe and use only one 8 x 8 inch pan.)
Boil the egg noodles according to the package instructions, but underboil them by boiling for a few minutes less than instructed. (I boiled mine for only about 5 minutes). This way, they won’t get soggy when you cook them again in the oven.
When the noodles are done, add in half the butter (3 tbsp) to prevent them from sticking. The heat from the noodles should melt it.
Melt the other half of the butter (3 tbsp) in the microwave or on the stove top. Beat or hand-whisk the cream cheese, melted butter, and sugar in a large bowl until creamy and smooth.
Add eggs, sour cream, cottage cheese, vanilla extract, golden raisins, apple, and cinnamon. Stir to combine.
Add the noodles. Gently mix everything together to completely coat the noodles in the liquid mixture.
For the topping, lightly crush the corn flakes by hand in a separate bowl. Add the cinnamon and sugar. Stir to combine.
Pour the noodle mixture into your prepared baking pan(s). Then, sprinkle the topping over the noodles.
Place the pan(s) in the oven for 55-60 minutes or until the center is firm and a toothpick inserted in the middle comes out clean.
Egg noodles can be found in your grocery store’s pasta aisle. Sometimes, they can also be found in the Kosher foods aisle.
Use true-to-form cream cheese, butter, sour cream, and cottage cheese, meaning NO low fat alternatives. Typically, the low fat counterparts have lots of added chemicals to make up for the altered texture when the fat is removed. In addition, they include additional stabilizers and may also even have increased the amount of carbohydrates to make up for the lack of fat in both texture and flavor.
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.
The unsweetened corn flakes in the topping help add a crunchy element. If you don’t have corn flakes, you can either leave the topping off (though not recommended!) or use a different unsweetened cereal.
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 it 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.
To reheat kugel, allow it to thaw in the refrigerator for a few hours or overnight. If choosing to eat it warm, place it in a 350 degree oven for 10-15 minutes until warmed through. To prevent it from drying out, add a splash of water around the perimeter of the baking pan to keep the inside moist and creamy and the top crunchy.