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Apricot Kugel
- 16 ounces elbow noodles or broad egg noodles
- 2 tablespoons unsalted butter, plus more for the pan
- 3 tart red apples such as Gala, Fuji or Macintosh
- 1/2 cup golden raisins
- 8 ounces Neufchâtel cheese, softened
- 2 cups lowfat sour cream
- 1/2 cup sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup apricot preserves, warmed
Preheat the oven to 350°F.
Butter a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil over high heat and add noodles.
Cook until tender, 6 to 8 minutes.
Drain and return to pot.
Add butter and stir to melt. Set aside.
While cooking the noodles, roughly chop the apples.
Transfer them to a large bowl and add raisins and the buttered noodles.
In a food processor, place cream cheese, sour cream, sugar, eggs, vanilla, cinnamon and nutmeg.
Blend until creamy and well combined.
Add to noodle mixture, stir to combine, and pour into buttered baking dish.
Spread the apricot preserves over the top.
Bake for 50 minutes, until lightly browned and crispy on top.
Remove from oven and let cool 15 minutes before serving.
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- 16 ounces elbow noodles or broad egg noodles
- 2 tablespoons unsalted butter, plus more for the pan
- 3 tart red apples such as Gala, Fuji or Macintosh
- 1/2 cup golden raisins
- 8 ounces Neufchâtel cheese, softened
- 2 cups lowfat sour cream
- 1/2 cup sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup apricot preserves, warmed