Passover Kugel With Apples Recipes
APPLE KUGEL, PASSOVER
This comes from a 1963 cookbook published by a local chapter of B'nai B'rith Women. This is a divine sweet kugel, worthy of making through the year and not just at Passover.
Provided by Susiecat too
Categories Apple
Time 55m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Grate apples into fine shreds.
- Beat egg yolks with sugar until light in color. Add lemon juice and apples and matzo meal. Mix in raisins.
- Beat egg whites until stiff and dry, fold into apple mixture.
- Pour into greased 1 1/2 quart casserole dish (8- or 9-inch square).
- Bake 350 F for 40 minutes.
Nutrition Facts : Calories 174.1, Fat 2.5, SaturatedFat 0.7, Cholesterol 94, Sodium 34.8, Carbohydrate 36.1, Fiber 2.8, Sugar 25.9, Protein 3.9
MATZO APPLE KUGEL (PASSOVER)
This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled.
Provided by blucoat
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (175°C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Don't squeeze.
- To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a greased 2-quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
- Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
MATZO APPLE KUGEL
Delicious Passover specialty that's easy and can be served with either meat or dairy dinners! Can also be made ahead and cooked later.
Provided by Cindy Faigin
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
- To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
- Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 38.7 g, Cholesterol 69.8 mg, Fat 1.9 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 317.7 mg, Sugar 24.4 g
APPLE-MATZOH KUGEL
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
- 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
- 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
- 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
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