ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Matzo Fruit Kugel

Yield 12 servings


  • 6 matzos
  • 6 eggs, well beaten
  • 2 large apples, unpeeled, cored, and grated
  • 1 (17-ounce) can apricot halves, drained
  • 1 (15 1/4-ounce) can pineapple tidbits, undrained
  • 3/4 cup golden raisins
  • 1/4 cup plus 1 tablespoon sugar, divided
  • Grated rind of 1 lemon
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons ground cinnamon, divided
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon butter or margarine, softened
  • 2 tablespoons red currant jelly

How to Make It

  1. Crumble matzos into a large mixing bowl; cover with water. Soak 2 minutes; drain well.

  2. Combine eggs, apple, apricot halves, pineapple, raisins, 3 tablespoons sugar, lemon rind, juice, and 1 teaspoon cinnamon in a large mixing bowl; stir well. Add matzos and 2 tablespoons melted butter, stirring well.

  3. Grease a 13- x 9- x 2-inch baking dish with remaining butter. Spoon fruit mixture into prepared dish.

  4. Combine remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon; mix well. Sprinkle sugar mixture evenly over fruit mixture, and dot with currant jelly. Bake at 325° for 45 minutes or until golden brown.

Oxmoor House Homestyle Recipes