Apple-Matzoh Kugel

Name: Apple-Matzoh Kugel
Ingredients: 4 large apples, Granny Smith or any tart apple, cored and cut into medium dice; 1/2 cup light brown sugar; 1/4 cup orange juice; 6 plain matzohs; 8 eggs; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 1/2 cups sugar; 1/2 cup (8 tablespoons) butter or margarine, melted; 1 cup golden raisins; 1 cup dried apricots, medium, chopped; 4 tablespoons butter or margarine, cut into small pieces, for casserole topping

3.8

(145)

www.epicurious.com

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Servings: 12

Author : Abigail Kirsch

jewish fruit juice egg

Instructions

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Step 1

Preheat the oven to 350°F.

Step 2

Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.

Step 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.

Step 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.

Step 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.

Step 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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