apple matzoh kugel recipe

Written ByJenny Smyth Posted on
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The Best apple matzoh kugel recipe

I’m so excited to share with you my family’s favorite apple matzoh kugel recipe. This dish has been a staple in our household for years, and I’m sure it will become one in yours too.

The origins of this recipe date back to Eastern Europe, where Jewish women would prepare it for special occasions like holidays and weddings. The combination of crispy matzoh, sweet apples, and savory spices is simply irresistible.

When I make this kugel, I like to use a mix of Granny Smith and Gala apples for the perfect balance of tart and sweet flavors. My kids love helping me prepare the ingredients, and they always get excited when they see the finished product emerge from the oven.

This recipe is not only delicious but also easy to make, making it perfect for a weeknight dinner or a weekend brunch. Plus, it’s a great way to get some extra fiber and antioxidants into your diet thanks to all the apples and matzoh.

I like to serve it warm with a dollop of whipped cream or a sprinkle of cinnamon on top. It’s truly a treat that will satisfy your taste buds and leave you feeling cozy and content.

Apple Matzoh Kugel

4.8 from 1210 votes

This is a traditional Jewish dish made with matzoh, apples, and a sweet custard sauce. It is a perfect side dish for any meal.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Matzoh

6 sheets matzoh
6 eggs
3/4 cup sugar
1 tsp cinnamon
1/2 cup raisins

For the Apples

4 large apples, peeled and sliced
1/4 cup brown sugar
1/2 tsp cinnamon

For the Sauce

1 1/2 cups sugar
1/2 cup butter
1/2 cup water
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2Break matzoh into pieces and place in a large mixing bowl.
3In a separate bowl, beat eggs and add sugar, cinnamon, and raisins.
4Mix well until the sugar dissolves and the mixture is smooth.
5Add the egg mixture to the matzoh pieces and stir until the matzoh is completely coated.
Set aside.
6In a separate bowl, toss the sliced apples with brown sugar and cinnamon.
Set aside.
7In a medium saucepan, combine sugar, butter, and water over medium heat.
8Stir until the sugar dissolves and the mixture comes to a boil.
9Remove from heat and stir in the vanilla extract.
10In a greased 9×13-inch baking dish, layer the matzoh mixture, followed by the apple mixture.
11Pour the sauce evenly over the top.
12Bake for 45-60 minutes, or until the top is golden brown and the kugel is set.
13If the top starts to brown too quickly, cover with aluminum foil.
14Remove from the oven and let it cool for 10 minutes before serving.
15The kugel should be slightly jiggly in the center but set around the edges.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: You can substitute whole wheat matzoh for a healthier option. Also, you can add nuts or dried fruit to the apple mixture for extra texture and flavor.

I think apple matzoh kugel is a fantastic dish that works well for any occasion. It’s a great side dish for holiday meals or a comforting meal on its own.

It’s also a wonderful way to incorporate more fruits into your diet while enjoying a delicious treat. I always make sure to have the ingredients on hand so I can whip up a batch whenever I want.

It’s a recipe that my family loves and that I’m proud to share with you.

❓ Frequently Asked Questions About Apple Matzoh Kugel

1. What is the origin of apple matzoh kugel?

Apple matzoh kugel is a traditional Jewish dish that originated in Eastern Europe. It was typically prepared during Passover as a way to use up matzoh, which is a flatbread made from unleavened dough. Over time, it has become a popular dish year-round, enjoyed by many for its comforting and flavorful qualities.

2. Can I use regular bread instead of matzoh in this recipe?

While you can technically use regular bread, it won’t have the same texture or flavor as matzoh. Matzoh has a unique taste and a sturdy texture that holds up well in the kugel. If you do use bread, make sure it’s stale or lightly toasted and can absorb the liquid without becoming soggy.

3. How do I store leftovers of apple matzoh kugel?

To store leftovers, let the kugel cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days. If you want to freeze it, wrap it tightly in plastic wrap and then in foil, and store it in the freezer for up to 3 months.

4. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free matzoh. There are several brands available that are specifically labeled as gluten-free. Just make sure to check the packaging to ensure it’s produced in a gluten-free facility. Also, ensure that any additional ingredients you add, such as spices or apples, are certified gluten-free.

5. What are some variations of apple matzoh kugel?

There are many variations of apple matzoh kugel. You can add ingredients like raisins, nuts, or cinnamon to customize the flavor. Some people also like to add a streusel topping for extra crunch. You can also experiment with different types of apples to change the flavor profile. It’s a versatile dish that can be adapted to suit your tastes. Another popular variation is to make it savory by adding ingredients like onions, garlic, and cheese.

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