Ingredients Jump to Instructions ↓

  1. 8 ounces (half a 16-ounce package, 4 1/2 cups) wide egg noodles (1/4-inch width); use a bit more noodles if you like a heftier kugel

  2. 2 sticks (1 cup) unsalted butter, melted and cooled slightly

  3. 1 container (16 ounces) sour cream

  4. 8 large eggs

  5. 1 package (8 ounces) cream cheese, at room temperature

  6. 1 cup granulated sugar

  7. 1 teaspoon vanilla extract

  8. 1/2 teaspoon salt

  9. 2 large Golden Delicious apples, peeled, cored, and coarsely chopped (2 cups); ripe pears in season work equally well

  10. 3/4 cup golden raisins

  11. 3/4 cup chopped pecans

  12. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°. Grease a 13×9 inch glass baking dish. Bring a large covered pot of water to a boil over high heat. Add the noodles and cook according to package directions. Drain and return to the cooking pot. Toss with 2 tablespoons of the melted butter. Cover and set aside. In a large bowl, place the sour cream, eggs, cream cheese, sugar, vanilla, salt and the remaining melted butter. Beat with an electric mixer at low speed until nearly smooth (a few lumps don’t matter). Spread half the noodles in the bottom of the prepared baking dish. Sprinkle with the apples, raisins, pecans, and 1/2 teaspoon cinnamon. Cover with the remaining noodles. Pour the sour cream mixture over all. Sprinkle with the remaining 1/2 teaspoon cinnamon. Cover with foil and bake for 30 minutes. Uncover and bake 30 to 40 minutes more, until puffed and set at the edges and almost set in the center. Cool on a wire rack a few minutes before serving. From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright© 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press .


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