I got the original version of this recipe from my cousin's wife, who got it from her mother-in-law, who was my father's cousin's wife. It's been around our family quite a bit and I still think it's the best traditional, heymish kugel I've ever had. Since I live in the kosher hinterlands, I've had to adapt the recipe quite a bit. It's not quite the same as the original, but the taste is close, and it's still very, very good.
- Cook Time
- Prep Time
- 10 to 12Servings
- 1 (16-oz.) bag medium egg noodles
- 1¼ cup unsalted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- 1 cup honey
- 1 teaspoon vanilla
- ¼ to ½ teaspoon cinnamon
- 5 large eggs
- 1 cup sour cream
- 4 apples, peeled, cored and diced
- ¼ cup sliced almonds
1. Preheat oven to 350°F and butter a 13 x 9 baking pan.
2. Cook noodles according to package directions. Drain, rinse in cold water to stop cooking, and drain well again. Transfer to a large bowl.
3. In a large mixing bowl, cream together butter and cream cheese. Beat in honey, vanilla, and cinnamon. Beat in eggs one at time, beating to combine well between each addition. Beat in sour cream.
4. Pour mixture over the noodles and stir to combine completely. Stir in apples and pour noodle mixture into the prepared pan. Sprinkle top with almonds.
5. Bake 45 to 60 minutes, or until kugel is set and top is golden brown. Serve warm.