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Apple-Pecan Noodle Kugel

Total time 1 hr, 30 mins
Yield Makes 8 servings
A noodle kugel is a Jewish baked pudding or casserole.  This apple-pecan version is perfect for celebrating fall Jewish festivals like Rosh Hashanah and Yom Kippur.

Ingredients

  • 1/2 pound dried wide egg noodles
  • 2 Granny Smith apples (1 lb. total), rinsed
  • 1 package (3 oz.) cream cheese
  • 1/4 cup granulated sugar
  • 1 carton (1/2 lb.; 2 cups) nonfat cottage cheese
  • 3 large eggs
  • 3/4 cup milk
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup raisins
  • 1/4 cup (1/8 lb.) melted butter or margarine
  • 1/4 cup pecan halves
  • 1/4 cup firmly packed brown sugar

Nutrition Information

  • calories 390
  • caloriesfromfat 37 %
  • protein 12 g
  • fat 16 g
  • satfat 7.6 g
  • carbohydrate 52 g
  • fiber 2.6 g
  • sodium 238 mg
  • cholesterol 140 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add noodles, stir, and cook until tender to bite, about 8 minutes. Drain and immerse in cold water until cool, about 2 minutes. Drain again.

  2. Meanwhile, core and shred apples.

  3. In a large bowl with a mixer, beat cream cheese with sugar. Add cottage cheese, eggs, milk, and 1 teaspoon cinnamon. Beat to blend. Add noodles, shredded apples, raisins, and 3 tablespoons butter; stir to mix.

  4. Rub sides and bottom of a 9-inch square pan with remaining butter. Add noodle mixture and spread level.

  5. Mix remaining 1/2 teaspoon cinnamon with pecans and brown sugar. Sprinkle evenly over noodle mixture.

  6. Bake in a 350° oven until top is golden brown, about 45 minutes (about 35 minutes in a convection oven). Cool at least 10 minutes. Serve warm or at room temperature, cut into rectangles.

  7. Note: Nutritional analysis is per serving.