Matzo Apple Kugel (Passover)

blucoat's Note:

This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 4 matzo crackers, crushed or 2 cups matzo farfel
• 3 eggs , beaten
• ¼ cup white sugar
• 1 teaspoon salt , divided
• ½ teaspoon lemon juice
• 1⁄3; cup applesauce
• 3 granny smith apples , cored, peeled and chopped
• ½ cup dried cranberries or ½ cup raisins
• ¼ cup white sugar
• 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350°F (175°C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Don't squeeze.
2. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a greased 2-quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
3. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Reviews

[Chef #1053166]

This is definitely on the sweet end of the Passover kugel spectrum, but very delicious. The recipe appealed to me because it had far fewer steps and ingredients than comparable kugels. It came out looking beautiful (the cinnamon was a nice touch!). If the guests at my Passover meal don't eat it, I'll gladly have the leftovers!