Still looking for a passover kugel that isn’t made with dry, overcooked, and crunchy egg noodles? Well I’ve got the perfect recipe for you. For those of you who know me, I am what is know as “baking-challenged”. I can attest that not only is this recipe easy, but it tastes fantastic. This kugel is more sweet than savory. Instead of using egg noodles, grated apples do the trick. For a light crisp crust, a dusting of cinnamon sugar does just that while adding some extra spice and sweetness. You can bake this a day in advance, and it freezes very well.
Apple and Apricot Passover Kugel
6 baking apples
4 eggs, plus 4 egg whites
1/2 cup sugar
1/2 cup matzoh meal
Juice of half a lemon
1 cup dried apricots, diced
Cinnamon-sugar (2 tbsp. sugar, plus 1 tsp cinnamon)
1. Pre-heat the oven to 350 degrees.
2. Peel and coarsely grate the apples and set aside in a bowl. Add the lemon juice and toss to avoid browning.
3. In a separate bowl, combine the eggs, sugar, and matzoh meal. Mix until everything is combined, then fold in the apples.
4. Chop the dried apricots to about the size of a raisin, and soak in hot water for 5 minutes.
5. In a baking dish, pour in half the matzoh meal and apple mixture, then smooth it out. Drain and pat the apricots dry, then evenly sprinkle them on top. Pour in the other half of the mixture.
6. Sprinkle the cinnamon-sugar over the top.
7. Bake at 350 degrees for 1 hour, uncovered. Let stand 15-20 minutes.
8. Serve, and enjoy!
Credit for this recipe goes to my mom, for acquiring it from her friends, and to the best helper/baker in the world. Happy Passover!