Apple Pecan Noodle Kugel Recipe
Ingredients
| Wide egg noodles | 1/2 pound, dried | |
| 2 Granny Smith apples (1 lb. total), rinsed | ||
| Cream cheese | 1 | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Cottage cheese | 1 Carton (1l) | |
| Eggs | 3 Large | |
| Milk | 3/4 Cup (16 tbs) | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Pecan halves | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
Directions
1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add noodles, stir, and cook until tender to bite, about 8 minutes. Drain and immerse in cold water until cool, about 2 minutes. Drain again.
2. Meanwhile, core and shred apples.
3. In a large bowl with a mixer, beat cream cheese with sugar. Add cottage cheese, eggs, milk, and 1 teaspoon cinnamon. Beat to blend. Add noodles, shredded apples, raisins, and 3 tablespoons butter; stir to mix.
4. Rub sides and bottom of a 9-inch square pan with remaining butter. Add noodle mixture and spread level.
5. Mix remaining 1/2 teaspoon cinnamon with pecans and brown sugar. Sprinkle evenly over noodle mixture.
6. Bake in a 350° oven until top is golden brown, about 45 minutes (about 35 minutes in a convection oven). Cool at least 10 minutes.
2. Meanwhile, core and shred apples.
3. In a large bowl with a mixer, beat cream cheese with sugar. Add cottage cheese, eggs, milk, and 1 teaspoon cinnamon. Beat to blend. Add noodles, shredded apples, raisins, and 3 tablespoons butter; stir to mix.
4. Rub sides and bottom of a 9-inch square pan with remaining butter. Add noodle mixture and spread level.
5. Mix remaining 1/2 teaspoon cinnamon with pecans and brown sugar. Sprinkle evenly over noodle mixture.
6. Bake in a 350° oven until top is golden brown, about 45 minutes (about 35 minutes in a convection oven). Cool at least 10 minutes.
Chef
