Apricot Cheese Kugel
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago.
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago.
- Carbohydrate 79.4959607458914 g
- Cholesterol 98.1119495304891 mg
- Fat 24.6572431626637 g
- Fiber 1.45281018945314 g
- Protein 11.0099919339925 g
- Saturated Fat 14.4851986852545 g
- Serving Size 1 1 Serving (264g)
- Sodium 323.262226567689 mg
- Sugar 78.0431505564382 g
- Trans Fat 2.39092403726693 g
- Calories 569 calories
Step-by-step
- Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.
- Spoon half into an ungreased 13-in. x 9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.
- Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm.
Twelve eggs form the structural backbone of this sweet casserole, acting as the primary coagulant that transforms a bowl of loose pasta and dairy into a cohesive, sliceable wedge. Without this specific volume of protein setting during baking, the dish would lack the necessary density to hold its shape upon serving. Understanding how each component behaves under heat ensures consistent results every single time.
- Soften both the 8 ounces of cream cheese and the 1 cup of butter fully to room temperature before mixing, otherwise lumps will remain trapped in the batter and disrupt the smooth custard texture.
- Incorporate the eggs sequentially rather than all at once, which prevents the heavy emulsion of fat and sugar from breaking.
- Bake the casserole uncovered at 325 degrees Fahrenheit for 45 minutes to allow proper moisture evaporation from the apricot preserves and egg noodles.
- Test for doneness by inserting a knife near the center; it must emerge clean without any wet batter clinging to the metal, signaling that the egg proteins have fully set.
- Substitute regular butter with equal quantities of margarine if parve compliance is required, though dairy butter yields a richer mouthfeel due to milk solids.
Proper cooling allows the internal starches and proteins to firm up completely for cleaner slices. Store leftovers covered in the refrigerator for up to four days.
