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Apple Matzoh Kugel
- 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 grated nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup dried apricots, thinly sliced
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 until apples are golden brown on top and tender throughout, about 50 minutes.
Let cool slightly before serving or cool completely.
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- 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 grated nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup dried apricots, thinly sliced