RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5309
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| Recipe Name: |
Creamy Matzo-Apple Kugel - Copy - Copy |
| Source: |
The Second Avenue Deli Cookbook |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
Dairy |
| Ethnicity: |
Jewish |
Kosher for Passover: |
Yes |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.92
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This sweet and creamy kugel makes an impressive centerpiece for a Passover brunch. You can also serve it for dessert. If making this for Passover, do NOT use the powdered sugar as it contains cornstarch. Instead, pulse some white sugar in a food processor.
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Ingredients:
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Directions:
Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving. |
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| Nutrition per Serving: |
| Calories: |
723 |
Total Carbs: |
100.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
177.8 |
Fat: |
34.5 |
Protein: |
17.28 |
| Fiber: |
4.12 |
Sodium: |
111.01 |
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