Prep 10 mins
Cook 1 hr
We had this kugel at seders when I was a child. It has been hidden away for years. Last year we broke it out again and it was a nice addition. Recipe is for a 9 or 10-inch square dish but can easily be doubled into a 9x13-inch dish. Farfel can be substituted for the matzo but I don't know the conversion factor. The original recipe called for a lot of salt and sugar. The amounts can be reduced per one's own taste. Any flavor pie filling may be used. I have had both apple and cherry flavors and both are quite tasty.
- 8 matzos, broken into pieces
- 6 eggs
- 1⁄2-1 1⁄2 teaspoon salt, to taste
- 1⁄2-1 cup sugar, to taste
- 4 tablespoons margarine (1/2 stick) or 4 tablespoons butter, melted (1/2 stick)
- 1 cup raisins
- 2 teaspoons cinnamon
- 1 cup pie filling (flavor of your choice)
- Preheat oven to 350°F.
- Soak broken matzo in water until soft, approximately 2-3 minutes, and drain.
- Beat eggs with salt.
- Add sugar to eggs.
- Add margarine/butter, raisins, cinnamon and pie filling to eggs, mixing well.
- Add matzo to mixture and combine well.
- Pour mixture into baking dish.
- Bake for 1 hour.
This is very easy and very good. I made it with apple pie filling and used a 2 quart casserol dish which I greased a little first just because I've had experience in the past with matzah kugels sticking badly. Since we live in Alaska off the road system, our son sent us food for Passover and I was glad to run into this recipe. I will make it again.