Apple Matzoh Kugel

Apple Matzoh Kugel

Recipe Rating: 3.44755
Serves 8

Kugel is a common Jewish casserole most often made with noodles, but in this version, we use thinly sliced tart apples and matzoh for a sweet spin.

  • Canola spray oil
  • 2 Granny Smith apples (about 1 pound), peeled, cored and thinly sliced
  • 1 3/4 cup unsweetened apple juice, divided
  • 1/4 cup lemon juice
  • 3 plain matzoh crackers
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dried apricots, thinly sliced
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Preheat the oven to 350°F. Lightly coat a 9-inch-square baking dish with spray oil.

In a medium bowl, combine apples, 1/4 cup of the apple juice and lemon juice, and set aside. Break matzoh into bite-size pieces and place in a separate bowl with remaining apple juice; let soak just until softened, about 5 minutes. Drain matzoh and discard remaining juice. 

In a medium bowl, whisk eggs, cinnamon, nutmeg and salt together until blended. Fold in apricots and drained, softened matzoh. Layer 1/3 of the apples and juices in the prepared baking dish. Add 1/2 of the egg mixture. Repeat with remaining apples and egg mixture; ending with a thin layer of apples on top. 

Bake about 50 minutes or until apples are golden brown on top and tender throughout. Let cool slightly before serving or cool completely.

Nutritional Info: 
Per Serving: 140 calories (25 from fat), 2.5g total fat, 1g saturated fat, 95mg cholesterol, 110mg sodium, 24g carbohydrates, (2 g dietary fiber, 8g sugar), 5g protein.
Special Diets: 

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