Apple Noodle Kugel Slice

Apple Noodle Kugel

Course Dessert, Side Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12


For the kugel:

  • ½ pound wide egg noodles
  • 2 ounces unsalted butter melted
  • 1 pound cottage cheese
  • 2 cups sour cream
  • ½ cup granulated sugar
  • 6 large eggs
  • 1 teaspoon ground cinnamon
  • ½ cup golden raisins
  • 2 cups Granny Smith apples coarsely chopped (about 2 small apples or 1 large)

For the topping:

  • 2 teaspoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt


  • Preheat oven to 375 degrees F. Grease a 9 x 13 inch casserole dish with butter or baking spray.
  • Bring a large pot of salted water to a boil. Cook the noodles for 4 minutes, then drain and set aside.
  • In a large mixing bowl, Whisk together the butter, cottage cheese, sour cream, sugar, eggs, and cinnamon. Stir in the noodles, raisins and chopped apples.
  • Prepare the topping: in a small bowl, combine the sugar, cinnamon and salt using a fork.
  • Pour filling into the prepared casserole dish, and top evenly with the cinnamon sugar mixture.
  • Bake until custard is set and top is golden brown, approximately 40 to 45 minutes.


From: Savory Simple
Noodle kugel can be prepared up to 48 hours in advance. Reheat it at 300 degrees F for 15-20 minutes, or until warm in the center. Alternately, you can prepare the recipe up to Step 5 (omitting the cinnamon sugar topping). Cover the casserole dish and refrigerate unbaked for up to 24 hours, then add the topping and bake it just before serving.