Matzo Fruit Kugel

Recipe from Oxmoor House

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  • 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


  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.
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