Cherry Apple Matzoh Kugel

READY IN: 1hr 35mins
Recipe by TSUalum93

I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner is being kept warm in the oven place it inside to reheat. When your family reaches the festive meal portion of the evening spread the preserves on top and serve. This recipe was found at and was attributed to Linda Shapiro (

Top Review by honey9634

Fantastic recipe - was the hit of Passover! I recommend it, and the comment before mine about the loose consistency was helpful, because I decided to leave some matzo chunks instead of totally mixing the matzo in to a completely liquid consistency. The chunks not only made the consistency better, but tasted delicious. I also baked slightly longer than recommended, and let sit for about 30 minutes after baking. Also, the cinnamon is not mentioned anywhere after the ingredients, but I sprinkled it liberally on top of the kugel before baking it, and it tasted delicious. Lastly, I used a mixture of red cherries in syrup and black cherry preserve and it added great flavor. This is delicious - thank you so much for sharing! :)

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch pan.
  3. Beat eggs until light and fluffy.
  4. Break up matzos into small pieces. Pour boiling water over and drain well.
  5. Add sugar to eggs; beat again.
  6. Add matzo; beat again.
  7. Add melted butter if making this dish for a meat meal use margarine; fold in apples.
  8. Bake 1 hour.
  9. Spread preserves on top; bake an additional 10 minutes longer.
  10. If preparing this dish in advance, freeze the bottom without the preserves. Reheat, then add the preserves on top.
  11. The original recipe states that the serving size is 24. My family likes this so much it makes about 10 servings so I double it and make it in two separate pans.

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