Rich, creamy kugel for Rosh Hashanah
Similar to a bread pudding held together by a rich, creamy custard, our apple-honey kugel is a perfect dessert for fall, as well as a fine dish for your Rosh Hashanah table. The tart apples lend a gentle sweetness and bright flavor complemented by raisins, cinnamon and nutmeg.
Feel like mixing it up a bit? Additional fruits and some toasted nuts would fit right with the rest of the recipe.
16-ounce tub mascarpone
16-ounce tub sour cream
½ cup light cream
¾ cup honey
½ teaspoon ground nutmeg
½ teaspoon kosher salt
¾ cup raisins
2 apples, peeled, cored and diced small
16 ounces egg noodles, boiled until just al dente
2 tablespoons sugar
1 tablespoon cinnamon
Heat the oven to 350 degrees. Coat a 9- by 13-inch baking dish with cooking spray.
In a food processor, combine the mascarpone, sour cream, light cream, honey, eggs, nutmeg and salt. Process until smooth.
In a large bowl, mix together the raisins, apples, cooked egg noodles and the egg mixture. Spoon into the prepared pan.
In a small bowl, mix together the sugar and cinnamon, then sprinkle over the top of the kugel. Bake until the custard is set and slightly puffed, 35 to 45 minutes. Serve warm or at room temperature. Makes 16 servings.
Per serving: 420 calories; 22 g fat (12 g saturated fat; 48 percent calories from fat); 46 g carbohydrates; 24 g sugar; 150 mg cholesterol; 125 mg sodium; 10 g protein; 2 g fiber.
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