Matzo Fruit Kugel

Recipe from

Oxmoor House

Ingredients

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

Preparation

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

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.

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

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.

Note:

Oxmoor House Homestyle Recipes

January 1983
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