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.
1/2 pound dried wide egg noodles
2 Granny Smith apples (1 lb. total), rinsed
1 package (3 oz.) cream cheese
1/4 cup granulated sugar
1 carton (1/2 lb.; 2 cups) nonfat cottage cheese
3 large eggs
3/4 cup milk
1 1/2 teaspoons ground cinnamon
1/2 cup raisins
1/4 cup (1/8 lb.) melted butter or margarine
1/4 cup pecan halves
1/4 cup firmly packed brown sugar
How to Make It
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.