This Cinnamon Scented Apple Noodle Kugel is a delightful sweet casserole that bridges the gap between dessert and comfort food. It features a base of tender egg noodles folded with whipped egg whites for a light, airy texture, layered with warm, cinnamon-spiced sautéed apples. The addition of nuts, raisins, and lemon zest adds depth and brightness to the rich, buttery flavors. Perfect for Shabbat dinner, holiday gatherings, or a cozy weekend brunch, this dish offers a warm, nostalgic taste that appeals to all ages. The golden-brown baked top contrasts beautifully with the soft interior, making it a visually stunning and satisfying treat for any occasion.
Cinnamon Scented Apple Noodle Kugel
Description
This Cinnamon Scented Apple Noodle Kugel is a delightful sweet casserole that bridges the gap between dessert and comfort food. It features a base of tender egg noodles folded with whipped egg whites for a light, airy texture, layered with warm, cinnamon-spiced saut&# 195;©ed apples. The addition of nuts, raisins, and lemon zest adds depth and brightness to the rich, buttery flavors. Perfect for Shabbat dinner, holiday gatherings, or a cozy weekend brunch, this dish offers a warm, nostalgic taste that appeals to all ages. The golden-brown baked top contrasts beautifully with the soft interior, making it a visually stunning and satisfying treat for any occasion.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Cook egg noodles in a large pot of boiling salted water until barely tender, about 5 minutes.
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Drain noodles, rinse with cold water, and drain well. Transfer to a large bowl.
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Heat 2 tablespoons of butter in a large skillet over medium heat.
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Add half of the sliced apples and sauté for 5 minutes, turning once.
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Remove apples with a slotted spoon and set aside.
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Add the remaining apples to the skillet and sauté until tender.
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Return the first batch of apples to the skillet. Sprinkle with 2 tablespoons sugar and 1/2 teaspoon cinnamon.
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Sauté for 1 minute, tossing to coat. Transfer to a separate bowl.
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Melt the remaining 4 tablespoons of butter in the skillet over low heat.
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Stir 3 tablespoons of the melted butter into the drained noodles.
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Stir in chopped nuts, raisins, lemon zest, and a dash of salt.
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In a clean bowl, whip egg whites to soft peaks.
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Beat in 4 tablespoons sugar and whip until whites are stiff but not dry.
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Stir egg yolks and vanilla extract into the noodle mixture.
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Stir in one-quarter of the whipped egg whites to lighten the mixture.
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Gently fold in the remaining egg whites.
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Grease a 13x9x2 inch baking dish. Spread half of the noodle mixture evenly in the dish.
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Top with the sautéed apple mixture in an even layer.
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Top with the remaining noodle mixture, spreading gently to cover the apples.
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Sprinkle with the remaining 1/2 teaspoon cinnamon and drizzle with the remaining 1 tablespoon melted butter.
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Cover with foil and bake for 30 minutes.
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Uncover and bake for an additional 20 minutes, or until set and golden.
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Serve hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 448.0kcal
- % Daily Value *
- Total Fat 19.2g30%
- Saturated Fat 3.9g20%
- Cholesterol 63.0mg21%
- Sodium 1165.5mg49%
- Total Carbohydrate 53.2g18%
- Dietary Fiber 3.5g15%
- Sugars 1.4g
- Protein 18.9g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
