Total Time
1 Hour 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.

How to Make It

Step 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.

Step 2

Meanwhile, core and shred apples.

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 7

Note: Nutritional analysis is per serving.

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