- Dish type
A simple noodle kugel with a delicious topping of caramelised nuts. A trick I learned from my mother so the kugel does not dry out during baking: push the noodles down during baking and add a little bit of milk to keep them moist.
2 people made this
- 450g wide egg noodles
- 175g butter
- 170g light brown soft sugar
- 100g walnuts or pecans, halved
- 4 large eggs
- 1 teaspoon ground cinnamon
- 100g caster sugar
- 1 teaspoon salt
- milk as needed
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Break the noodles in half and cook in plenty of salted water according to package instructions. Rinse under cold water and drain well.
- Preheat the oven to 180 C / Gas 4.
- Melt the butter in a saucepan but do not brown. Pour half of the butter in a tube cake tin and tilt the tin back and forth so the butter covers the sides and the hole in the centre.
- Evenly sprinkle the brown sugar over the bottom of the tin and gently press down. The evenly distribute the nuts over the sugar and gently press down.
- Whisk the eggs in a bowl and add cinnamon, caster sugar and salt. Mit well with the noodles. Transfer to the tin and distribute evenly without disturbing the nut-sugar layer. Press down the noodles so they are completely immersed in liquid.
- Bake in the preheated oven until set and browned, about 75 minutes. Press the noodles down every so often, especially during the first half hour. If the noodles appear to be dry, add a little bit of milk.
- Remove the tin from the oven and let cool on a wire rack for 15 minutes. Carefully loosen the sides and unmould onto a serving plate. Serve lukewarm or cooled.
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Essential Kugel Recipes
Kugels, originally simple starchy mixes cooked like dumplings in Shabbat stews, have evolved over the centuries in style, cooking method, and variety of ingredients. They're casseroles made with noodles and other ingredients but can be based on potatoes or pieces of bread, with sweet or savory additions that can also include eggs.
From the popular dairy lokshen (noodle) kugel to potato kugel to versions filled with fruits, vegetables, or both, you'll find various options in the following 12 recipes for everything from Shabbat or holiday dinners to brunches or potlucks.
Begin by boiling the noodles.
Make the streusel topping: combine the brown sugar, flour, cinnamon, and salt in a medium bowl.
Using your fingers, mix until no lumps of brown sugar remain.
Rub the butter in with your fingertips until the mixture has a clumpy, crumbly texture.
Refrigerate until ready to use. (FYI: The kugel bakes initially without the streusel, so you can also make the streusel during that time.)
Next, make the custard. Whisk the eggs in a large bowl.
Add the sour cream and softened cream cheese.
Whisk well, then add the half & half, sugar, salt, vanilla, and cinnamon.
Whisk until completely smooth.
Spread the cooked noodles evenly in the prepared baking dish.
Pour the custard mixture evenly over top.
Cover the dish tightly with aluminum foil and bake for 35 minutes. The custard should be just set.
Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles.
Bake for 35 to 40 minutes more, until the streusel topping is crisp.
Let cool for about 20 minutes, then cut into squares and serve.
- Preheat the oven to 350°F. Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.
Noodle kugel recipe - Recipes
Noodle Kugel is a dish that inspires nostalgia for a grandmother's version of the dish, which got a touch of brightness from orange juice and zest.
1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for buttering the pan
Grated zest and strained juice of 1 orange
12-ounce package wide egg noodles
1 teaspoon vanilla extract
Heat the oven to 350 degrees. Butter a 9-by-13-inch (or large round) baking dish.
In a medium bowl, combine the raisins and orange juice, then set aside to soak.
Bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions. Drain the noodles and return them to the pot.
Meanwhile, in a medium bowl whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla and salt. Add the plumped raisins and up to 1 tablespoon of any juice remaining in the bowl.
After the noodles have cooked and been returned to the pot, add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan. Bake until a bit bubbly around the edges, well set and pretty well browned, about 1 hour and 15 minutes.
If desired, increase the oven to broil and cook for another 1 to 2 minutes, or until lightly browned and crunchy on top. Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.
7 Sweet Noodle Kugel Recipes to Devour
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Kugel is one of the ultimate Jewish comfort dishes. In noodle kugel, originating in Germany and Eastern Europe, egg noodles are baked with eggs, cinnamon and cottage cheese in a pan and served as a side. When Jews, and kugel, arrived in America, dairy noodle kugel was further adapted, some versions adding butter, sour cream, fruit and even corn flakes on top. For those who have never tasted it, I always describe it as a hybrid between a casserole and a sweet mac and cheese.
Of course kugels come in countless varieties: savory noodle, non-dairy noodle, potato and veggie-based. Kugel can be defined as a Jewish casserole, baked with eggs, spices and often served on Shabbat or holidays as a side dish. They freeze and re-heat well, typically.
I didn&rsquot grow up with dairy noodle kugel, but I did grow up eating egg noodles with butter, cottage cheese, salt and copious amounts of black pepper essentially Polish peasant food. My dad would often feed this to me for lunch, as his grandfather had fed it to him. I feed it to both my daughters, and it is truly everyone&rsquos favorite comforting dish. My mother-in-law also grew up eating egg noodles with cottage cheese, and a friend of mine whose family is Polish Catholic was raised enjoying the same dish, hers made with sweet with a touch of sugar and fresh berries.
Kugel is often enjoyed after fasting on Yom Kippur or Tisha B&rsquoAv, for brunch or for other holiday celebrations. And here are seven different sweet kugels to serve, and devour, anytime you need a bite of some old-world Jewish comfort food.
Photo credit Mohigan Studios
Sweet and Peppery Jerusalem Kugel (Kugel Yerushalmi)
In the 1700s thousands of Hasidic Jews moved to Jerusalem, bringing with them this uniquely sweet and peppery Shabbat treat.
- 1 (12 ounce) package thin egg noodles
- 1 cup sugar
- ⅓ cup oil
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon ground black pepper (or more if you like pepper)
Bring a pot of water to a boil. Cook noodles according to the instructions on the package. Strain and set aside.
Add the sugar and oil to a large pot on low heat. Stir until sugar is dissolved and a deep golden-brown color, but not burnt.
Turn off the heat and add the noodles into the pot of sugar. Immediately stir with a big spoon until the noodles are coated in the caramel. It’s okay if the sugar hardens in some spots – it will melt in the oven.
Allow the mixture to cool for 5 minutes. Mix in the eggs, salt and pepper. We allow it to cool, so the eggs don’t cook right away.
- 1 Pound egg noodles, yolk-free
- 1/4 Cup butter (cut into small pieces)
- 8 Eggland's Best eggs
- 1 1/2 Cup sugar
- 2 Cups fat-free sour cream
- 2 Cups fat-free cottage cheese
- 3/4 Cups cornflake crumbs
- 1 Tablespoon sugar
- 1/2 Teaspoon cinnamon
Preheat oven to 350 degrees Fahrenheit.
Spray a 13-by-9-inch casserole pan with non-stick spray and set aside.
Mix cornflake crumbs, one tablespoon of sugar and cinnamon together in a small bowl and set aside.
Cook noodles to package directions.
While cooking, mix eggs, sugar, sour cream and cottage cheese in a large bowl until very well blended.
When noodles are tender, remove from heat, drain and place back in pot.
Toss with butter cubes until well mixed.
Stir noodles into egg mixture and mix well.
Pour into prepared pan and sprinkle cornflake mixure on top.
Bake uncovered for 50 to 55 minutes or until a thermometer inserted in the middle of the dish reads 160 degrees.
- 1 cup (2 sticks) unsalted butter, melted, plus more for dish
- Coarse salt
- 1 pound broad egg noodles
- 6 large eggs
- 2 cups (16 ounces) sour cream, room temperature
- 1 cup sugar
- 12 ounces cream cheese, room temperature
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large Granny Smith apples, (about 12 ounces total), peeled, cored, and chopped into 1/2-inch pieces (about 3 cups)
Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish set aside. Bring a large pot of salted water to a boil. Add noodles cook until al dente according to package instructions, about 6 minutes. Drain noodles return to pot. Set aside.
Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles sprinkle with remaining 2 tablespoons sugar.
Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack let stand 15 minutes before serving.
- 2 tablespoons unsalted butter, cut into small pieces, plus more for dish
- Coarse salt
- 12 ounces wide egg noodles
- 8 ounces cream cheese, room temperature
- 1 1/2 cups sour cream
- 1 1/2 cups cottage cheese
- 1 1/2 cups milk
- 1/3 cup sugar
- 3 large eggs
Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish dot with butter. Bake until golden, 45 to 50 minutes.
Lower Carb Option for Noodle Kugel
Diabetics and those watching their carbohydrate and sugar intake, you could make a more diabetic friendly option.
- Use Miracle Noodles. instead of pasta
- Use a Sugar Substitute in place of white sugar
- Swap the raisins out for chunks of peeled zucchini
Pro Tip: Cottage cheese still has some carbs, so please check the nutrition and eat according to your personal requirements.
Dump in Filling Ingredients
Make sure to blend the filling ingredients really well so that you will get a custard like finish.
Beat the filing until smooth!
You will want a nice and smooth consistency.
Drain Noodles, Rinse under Cold Water
When rinsing the cooked noodles, use cool water, which will stop the cooking process.
Gently make sure all noodles are coated with the luscious filling
Gently fold the noodled into the cottage cheese mixture and combine well.
Yummy, it is looking delicious already. There is another noodles and cheese recipe called Lokshen Mit Kaese [Noodles & Cheese], which most Jewish kids are brought up on. To this day, it is one of my favorite comfort meals for lunch.
Drain the raisins and fold them into the noodle mixture. I use this Glass Measuring Cup to soak the fruit. If using fresh diced apples or pineapple, no need to soak.
Pro Tip: For an interesting twist, soak the raisins (or whichever dry fruit you are using) in some brandy instead of water.
Gently fold in the raisins
The noodle mixture will be very wet. As it cooks, the eggs will rise making a nice noodle pudding.
Melt the butter in the oven
A glass baking dish works well for this recipe. Place the butter into the 13 x 9 inch Baking Dish and place in the oven to melt.
Kugel is ready for the oven
Pour the mixture into the 13 x 9 inch Baking Dish and it is ready for the oven. If you are using the topping, add it now, otherwise, it is time to bake.
I generally do not use the topping, but I know some people love it. If you don’t plan on using the topping, add the cinnamon to the wet mixture.
Noodle Kugel fresh out of the oven
Grandma Rose’s Jewish Noodle Kugel can be served hot, warm, room temperature or cold. My favorite way is room temperature.
This Grandma Rose’s Jewish Noodle Kugel is a perfect dish to bring to a barbecue as it can be served, hot, warm or cold. Nice for buffets too! People eat kugel as a side dish, snack or dessert.
Grandma Rose’s Jewish Noodle Kugel
Grandma Rose would be so proud to know that so many people have made her famous Jewish Noodle Kugel.