Best 7 Apricot Cottage Cheese Kugel Pesach Recipes
Apricot cottage cheese kugel pesach is a traditional Jewish dish that is often served during the Passover holiday. It is a delicious and easy-to-make dish that can be enjoyed by people of all ages. The kugel is made with a combination of cottage cheese, matzo meal, eggs, sugar, and spices. It is then topped with a mixture of apricots, sugar, and cinnamon. The kugel is baked in the oven until it is golden brown and bubbly.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT CHEESE KUGEL
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. -Florence Palermo, Melrose Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 466 calories, Fat 21g fat (12g saturated fat), Cholesterol 233mg cholesterol, Sodium 224mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 10g protein.
APRICOT NOODLE KUGEL
This is an old family recipe that I recently entered in the 2001 Ventura County Fair and won 'Honorable Mention' for in the Pudding Division. There was no category for Kugel, but the judges loved it and still wanted to honor me with a ribbon! Hope you enjoy it as well.
Provided by Diane Klein
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
- Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
- In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
- Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 46 g, Cholesterol 102.1 mg, Fat 16.5 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 9.7 g, Sodium 219 mg, Sugar 22 g
HOLIDAY APRICOT KUGEL
I first came across this recipe while visiting my wife's family in Buck's County, PA. It goes great with Thanksgiving dinner as a side dish. The original recipe was savory and comes from Eastern Europe and dates back more than 1,000 years. This particular recipe is most likely a variation of a recipe brought over to the new world by German/Dutch immigrants.
Provided by 440DartRacer
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 42.5 g, Cholesterol 126.9 mg, Fat 18.3 g, Fiber 0.9 g, Protein 12.2 g, SaturatedFat 10.6 g, Sodium 291.3 mg, Sugar 18.6 g
KUGEL WITH APRICOT NECTAR
Steps:
- Preheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.
- Beat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.
- Make the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.
APRICOT-COTTAGE CHEESE KUGEL - PESACH
Categories Cheese
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Soak matzah in cold water. Squeeze dry. Combine eggs and sugar. Beat until light and creamy. Add remaining ingredients. Spoon into lightly greased lasagna pan. Sprinkle on topping and bake 1 hour.
APRICOT NOODLE KUGEL
Make and share this Apricot Noodle Kugel recipe from Food.com.
Provided by sarikat
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a 9" x 13" baking dish with canola spray, set aside.
- Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
- While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
- Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
- Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.
APRICOT NOODLE KUGEL
Make and share this Apricot Noodle Kugel recipe from Food.com.
Provided by mandabears
Categories European
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl stir Cottage cheese, sour cream, 1 cup of sugar, eggs and melted butter or margarine until well blended.
- Chop 1 can of apricots.
- Stir chopped apricots and egg noodles into cheese mixture.
- Pour into a 13 x 9 inch pan that has been sprayed with cooking spray.
- Top with rest of apricots, (I cut them into slices).
- Mix cinnamon and 1 teaspoon sugar together and sprinkle over the top.
- Bake for 1 hour@ 350 degrees or until golden and bubbly.
- Cool for 5 minutes.
Tips:
- Use high-quality ingredients to ensure the best flavor and texture.
- Make sure the cottage cheese is well-drained to prevent the kugel from being too watery.
- If you don't have matzo meal, you can use an equal amount of fine cornmeal or almond meal.
- Be careful not to overmix the batter, as this can make the kugel tough.
- Bake the kugel until it is golden brown on top and a toothpick inserted into the center comes out clean.
- Let the kugel cool for at least 15 minutes before serving.
Conclusion:
Apricot Cottage Cheese Kugel is a delicious and easy-to-make Passover dessert that is perfect for any occasion. With its sweet and tangy flavor, this kugel is sure to be a hit with everyone at your table.
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