Katzinger's Noodle Kugel

"This recipe supposedly came from Katzinger's Deli in NYC. Clipped from an unknown magazine several years ago. Rich, wonderful, my favorite sweet kugel."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins




  • Preheat oven to 350 degrees F.
  • Butter a 9x13" glass baking dish.
  • Cook noodles according to package directions until tender but still firm to the bite (al dente).
  • Drain noodles well, then return to the hot pan.
  • Add butter and toss until butter melts and the noodles are coated.
  • Combine cream cheese and 3/4 cup sugar until smooth.
  • Add sour cream and eggs to the sugar mixture and whisk until blended well.
  • Mix in buttered noodles gently.
  • Spoon half of the noodle mixture into the prepared baking dish.
  • Dot with preserves.
  • Spoon remaining noodle mixture over preserves layer.
  • Sprinkle cornflake crumbs all over the top.
  • Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
  • Bake until kugel is set and the top is golden brown, approximately 45 minutes.
  • Let cool slightly before slicing into 12 squares.
  • Serve warm or chilled.

Questions & Replies

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  1. this is sinfully delicious. smooth and creamy, sweet but not too sweet, just perfect. we ate this with dinner, but it could easily be a dessert. the whole family agreed it was awesome, and that in itself is worth 5 stars!
  2. This is soooooooo good. I skipped the corn flakes and cooked it covered. I just don`t like the crunchy top. It came out Fabulous!!!! Apricots yum!
  3. Egg noodles, butter, cream cheese, SOUR CREAM, total Jewish soul food! This makes one huge, rich kugel, and we loved it! I didn't change a thing, except we didn't have any apricot preserves, so I used orange marmalade, delicious! I wanted to freeze some for later, but the entire kugel was devoured in one sitting, and this is a huge kugel (didn't I say that already?)!! Heather, you rule!
  4. I've been making this recipe for years now, and never got around to reviewing it. This is just about the favorite dessert in my house, I probably make it about once every month or two. It's simple to put together, and very versatile. I have the apricot version in the oven right now, but our favorite way to make it is with pineapple tidbits. You can put any type of preserves between the layers, or, like I do with the pineapple, toss in a choice of fruit with the kugel mixture before putting it into the baking dish. Diced apples, raisins, currants, cherries, just about anything works. The main recipe itself is only lightly sweetened, which we enjoy, but that makes it work nicely with the sweetness or tartness of the choice of fruits or preserves. I also typically forgo the cereal topping, and just sprinkle on sugar and cinnamon or a pie spice blend, though I sometimes need to cover it with foil for part of the cooking to keep the top from drying out. I prefer it that way, but will occasionally add a topping for a change. It also freezes well, I sometimes just freeze half and then defrost it later. My family likes this kugel still warm from the oven, but I like mine room temperature or even slightly chilled.
  5. Just wanted to clarify, this recipe is from Katzinger's Delicatessen in Columbus, Ohio (not affilicated with Katz deli in NYC). Our apricot kugel recipe was featured in Bon Appètit magazine. We are delighted to see everyone enjoying this kugel at home.



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