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Prep 25 mins
Cook 1 hr
This is better than any bread pudding!!! This is best served at room temperature, yeah right, just try and wait that long, you will have it half gone before it even reaches room temperature LOL! it is THAT good, try this, you will LOVE IT! Dried cherries can be used in place of the dried apricots and raisins can be replaced for the cranberries, I use Ocean Spray Craisins when I make this! If you prefer a less sweeter kugel then reduce the white sugar to 1-1/4 cups or less.
- 4 large baking apples (use Granny smith if possible, cored and medium diced)
- 1⁄3 cup brown sugar
- 1⁄4 cup fresh orange juice
- 6 plain matzohs (broken into 2-3-inch pieces, use unsalted matzoh)
- 1 cup warm water
- 8 large eggs
- 3⁄4 teaspoon salt
- 1 1⁄4 teaspoons cinnamon (can use more)
- 1 1⁄2 cups sugar
- 1⁄2 cup melted butter (or use margarine)
- 1 1⁄4 cups dried cranberries (I use Ocean Spray Craisins for this)
- 1 1⁄4 cups dried apricots, chopped coarsely
- 5 tablespoons cold butter (cut into small pieces) or 5 tablespoons margarine (cut into small pieces)
- 2 tablespoons sugar (use white or brown sugar for sprinkling)
- Set oven to 350°F.
- Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
- In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
- In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
- While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
- Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
- Transfer the mixture into greased baking dish.
- Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
- Bake covered with foil for about 40 minutes.
- Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
- Serve at room temperature.
I have always thought that matzoh kugel is dry and pretty tasteless. This was just wonderful! It was moist and sweet, and just delicious. This will become a regular dish at our Passover.
Fantastic is right. Loved the flavors of this Kugel. Delicous. Made for Kugelthon 2010.
Ah yes, moist, sweet, a little tart from the cranberries. Perfect for Pesach and I have already noted it down for next year. Made it just as stated and will also try it with other dried fruits (plums, apples, pears and so on). When uncovered the kugel needed 25 minutes to set properly. Thanks for posting. Made for Kugelthon, 2010.