Apricot Kugel Recipe


Cooking Time30 MinDifficulty LevelEasy
SpecialityMain Ingredient


 All purpose pasta/8 ounces packaged medium-wide noodles1 Cup (16 tbs)
 Boiling salted water2 Cup (32 tbs)
 Dried apricots1⁄2 Cup (8 tbs)
 Large curd cottage cheese1 Cup (16 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Butter/Margarine4 Tablespoon, melted
 Sugar1⁄4 Cup (4 tbs)
 Vanilla1 1⁄2 Teaspoon
 Ground cinnamon1 Teaspoon
 Grated lemon peel1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Soft bread crumbs1 Cup (16 tbs)
 Walnuts/Almonds1⁄4 Cup (4 tbs), finely chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2015 Calories from Fat 980

% Daily Value*

Total Fat 112 g172%

Saturated Fat 53.1 g265.6%

Trans Fat 0 g

Cholesterol 845.8 mg281.9%

Sodium 2338.4 mg97.4%

Total Carbohydrates 191 g63.7%

Dietary Fiber 13.6 g54.4%

Sugars 105.1 g

Protein 68 g135.1%

Vitamin A 108.5% Vitamin C 14.5%

Calcium 61.5% Iron 51.5%

*Based on a 2000 Calorie diet


Cut fresh pasta into medium-wide noodles about 4 inches long.
Cook noodles in a large kettle of boiling salted water until al dente (1 to 2 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Barely cover apricots with boiling water.
Let stand for 15 minutes; drain and finely chop.
In a bowl, beat eggs.
Stir in cottage cheese, sour cream, 2 tablespoons of the melted butter, sugar, vanilla, cinnamon, lemon peel, nutmeg, salt, and apricots.
Gently stir in noodles.
Turn mixture into a buttered 8-inch-square baking pan.
In a frying pan over medium heat, cook bread crumbs and nuts in remaining 2 tablespoons melted butter until crumbs are golden.
Sprinkle over top of noodles.
Bake, uncovered, in a 375° oven for 30 minutes or until heated through and top is golden brown.
Serve warm or at room temperature.