Pineapple kugel is sweet and tasty and perfect for Passover or any time. Editor's Note: You may need more potato starch, add 1 tbs at a time until the kugel reaches a thick but pourable consistency.
- Cook Time
- Prep Time
- 6 ServingsServings
- 4 eggs
- ½ cup oil
- ½ cup sugar
- 4 level tablespoons potato starch
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 10 cored pineapple rings, crushed (the equivalent of 1 20-ounce can crushed pineapple, drained)
- Whole cored pineapple rings for garnish
Preheat the oven to 350°F.
Combine eggs, oil, sugar, potato starch, vanilla, and baking powder. Add the crushed pineapple (if juice has accumulated since the pineapple has been processed, drain). Garnish with additional pineapple rings. Place into a round 9-inch pan and bake for 40 minutes or until golden.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition - Subscribe Now contributed by our Balabusta Next Door, Toby Ash.
Check out this video based on this recipe but turned dairy for help with the right consistency.