Kugels are a
mainstay of festive meals in Jewish cooking. The word Kugel is Yiddish for
“ball” but is sometimes translated as pudding or casserole. Kugels come in many
variations including those made from noodles, potatoes and sometimes Matzo. The
History of the Kugel goes back approximately 800 years and started simply as a
preparation with bread and flour. The recipes have evolved over time to bring us
the delicious dish that is enjoyed today. The team as Creekside at the Village
has created a Sweet Kugel that has the residents raving and asking for it
specifically. This dish can be served either hot or cold and a very similar
preparation is found in many New York style delis and is a popular side item.
Ingredients
- 1 lb extra-wide egg noodles
- 1/2 cup unsalted butter, at room temperature, cut into pieces
- 8 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar, plus
- 2 tablespoons sugar
- 2 cups sour cream
- 5 large eggs
- 3/4 cup apricot preserves
- 1/2 cup corn flakes cereal, crumbs
- 1 teaspoon cinnamon
Directions
- Preheat oven to 350 degrees F.
- Butter a 9x13" glass baking dish.
- Cook noodles according to package directions until tender but still firm to the bite (al dente).
- Drain noodles well, then return to the hot pan.
- Add butter and toss until butter melts and the noodles are coated.
- Combine cream cheese and 3/4 cup sugar until smooth.
- Add sour cream and eggs to the sugar mixture and whisk until blended well.
- Mix in buttered noodles gently.
- Spoon half of the noodle mixture into the prepared baking dish.
- Dot with preserves.
- Spoon remaining noodle mixture over preserves layer.
- Sprinkle cornflake crumbs all over the top.
- Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs