Mini Noodle Kugels With Raspberry Filling

chefs-mate chefs-mate 0 Comments
Servings: 9 Difficulty: Intermediate
Jump To Recipe Print Recipe
Tender baked noodle cups with a sweet raspberry center, perfect for brunch or a light dessert.
Mini Noodle Kugels With Raspberry Filling recipe image
Mini Noodle Kugels With Raspberry Filling recipe image
Print Recipe

Mini Noodle Kugels With Raspberry Filling

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 128.0

Description

These Mini Noodle Kugels offer a delightful, lighter twist on the classic Jewish comfort food, transforming egg noodles into a tender, cake-like dessert. The batter, enriched with cottage cheese and applesauce, provides a moist texture that is surprisingly low in fat while remaining deeply satisfying. Each individual kugel features a hidden core of raspberry jam that bursts with fruity sweetness, cutting through the warm, spiced noodle exterior. Dried apples or raisins add a pleasant chewy contrast and natural sweetness. These elegant bites are easy to assemble using common pantry staples and bake up golden brown and firm. They are perfect for holiday brunches, vegetarian-friendly potlucks, or as a quick, nostalgic treat that feels both comforting and fresh.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cook the egg noodles according to package directions until tender, then drain well in a colander and set aside.
  3. In a large bowl, beat the egg substitute, sugar, cinnamon, and nutmeg until the sugar is dissolved and the mixture is slightly foamy.
  4. Fold in the cottage cheese, applesauce, and chopped dried apples or raisins until well combined.
  5. Lightly spray a standard 12-cup muffin tin with vegetable oil cooking spray; do not use paper baking cups.
  6. Add the drained noodles to the egg mixture and stir until the noodles are evenly coated.
  7. Fill each muffin cup about halfway with the noodle mixture.
  8. Place 2 teaspoons of raspberry jam into the center of each cup.
  9. Fill the muffin cups to the top with the remaining noodle mixture, covering the jam completely.
  10. Bake for 45 minutes, or until the kugels are firm to the touch and the tops are golden brown.
  11. Allow to cool in the pan for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 128.0kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.1g6%
Cholesterol 18.0mg6%
Sodium 333.0mg14%
Total Carbohydrate 15.2g6%
Dietary Fiber 1.0g4%
Sugars 0.4g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: noodle kugel, raspberry filling, mini kugel, vegetarian dessert, low fat baking, egg noodles, cottage cheese recipe, applesauce baking, brunch ideas, easy dessert, make ahead dessert, healthy sweets, international cuisine, fruit filling, oven baked
Recipe Card powered by WP Delicious