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Sweet Noodle Kugel

A close-up shot of a slice of golden-brown sweet noodle kugel on a white plate.
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A creamy, comforting Ashkenazi noodle pudding with a golden, crisp topping, perfect for holidays or any occasion.

Ingredients

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  • 1 pound wide egg noodles
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1/2 cup raisins (optional)
  • 1/2 cup crushed cornflakes or streusel topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain well and return to the pot.
  3. Add the melted butter to the noodles and toss to coat.
  4. In a large bowl, whisk together the granulated sugar, vanilla extract, cinnamon, and salt.
  5. Add the lightly beaten eggs to the sugar mixture and whisk until well combined.
  6. Stir in the cottage cheese and sour cream until smooth.
  7. Add the raisins, if using, to the noodle mixture.
  8. Pour the wet ingredients over the noodles and toss gently to combine everything evenly.
  9. Pour the noodle mixture into the prepared baking dish.
  10. If using, sprinkle the crushed cornflakes or streusel topping evenly over the top.
  11. Bake for 45-60 minutes, or until the kugel is set and the top is golden brown and slightly craggly.
  12. Let the kugel cool for at least 15 minutes before serving.

Notes

  • For a deeper custard-like texture, use a smaller baking dish (like an 8×8 inch).
  • You can bake this kugel a day ahead and reheat it gently before serving.
  • Consider adding a layer of cream cheese mixed with a little sugar for an extra rich kugel.
  • For a fruity variation, add a can of drained crushed pineapple or chopped apples to the noodle mixture.

Nutrition

Find it online: https://kingscook.com/sweet-noodle-kugel/