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.

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Recipe Summary

1 hr 30 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, core and shred apples.

  • 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.

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

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

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

390 calories; calories from fat 37%; protein 12g; fat 16g; saturated fat 7.6g; carbohydrates 52g; fiber 2.6g; sodium 238mg; cholesterol 140mg.