Gourmet Noodle Kugel (Base Recipe & Exotic Add Ins)

READY IN: 1hr 15mins
Recipe by Kevin Simon

Here is a lower-fat kugel recipe that takes this rather boring traditional dish to an entirely new level (and into the new millennium!) I've been told they have a cheesecake-esque quality to them. Don't snub the Chocolate ones they are a hit every time! Let go of Jewish guilt & Be creative... think outside the Kugel box!!

Top Review by Studentchef

This is a really nice base for a starter's kugel. I tried the As American as Apple kugel and the tropical kugel and they were both delicious. Both of them were gone by the end of Rosh Hashanah, so I really can't say anything was wrong with either of them.

Ingredients Nutrition

  • 1 (12 ounce) packagex-wide noodles (cooked al dente)
  • 1 (8 ounce) package light cream cheese
  • 1 (8 ounce) container nonfat vanilla yogurt or 1 (8 ounce) container fat free sour cream
  • 3 eggs (or equiv. egg substitute)
  • 1 cup sugar (or equiv substitute)
  • 1 12 teaspoons vanilla
  • 2 tablespoons flour
  • Now that you have the base let the fun begin


  • 2 teaspoons coconut flavoring
  • 1 (16 ounce) cantropical mixed fruit cocktail (drained)
  • 1 (16 ounce) can pineapple, drained (tidbits or crushed)
  • 1 (16 ounce) candrained mangoes, cut in pieces
  • top with shredded coconut (optional)

  • 1 cup mini chocolate chip
  • for chocolate raspberry add 4-6 oz rasberry syrup
  • for chocolate almond add 2 tsp almond extract

  • 2 -3 apples, cored peeled and sliced
  • 2 teaspoons apple pie spice
  • 12 cup chopped pecans
  • 12 cup golden raisin

  • 1 (16 ounce) candrained pineapple (chunks or tidbits)
  • 1 cup spiced rum, I like to soak the noodles in Rum an hour or 2 tablespoons coconut flavoring
  • top with shredded coconut (optional)

  • 1 cup amaretto liqueur, soak the noodles in Amaretto an hour or 1 cup top with sliced almonds


  1. Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
  2. Pour into 9"x13" pan sprayed with Pam.
  3. Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
  4. Allow to set for at least 30 minutes before serving.
  5. Serve at either room temp or lightly chilled.

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