I make this every year for Passover and my family and guests love it! This is one of my side dishes that is requested and is always on the menu.
This kugel is so delicious and different from traditional kugels that are made with veggies or from potatoes.
I actually make 2 kugels for each of my Seders! My Cauliflower Leek Kugel with an Almond Herb Crust is a tremendous hit too and has been served year after year. So many decisions – what to do…what to do? Why not make both? You won’t be sorry!
Do you have any kugels at your Seders?
As always I’d love for you to share what ones you make!
Apricot and Apple Kugel
Makes: 24 squares
- 1 cup dried apricots
- 6 eggs, beaten (or 4 eggs plus 4 egg whites)
- 1/2 cup sugar
- 6 apples, peeled and grated
- 1/2 cup matzo meal
- Juice of 1 fresh lemon (3 tbs.)
- 2 tbs. sugar mixed with 1 tsp. cinnamon
Preheat oven to 350°F.
Soak the dried apricots in hot water for 5 minutes, drain well and cut into pieces.
In a large mixing bowl, combine eggs with sugar and mix well using an electric hand mixer. Add the grated apples, matzo meal and lemon juice to the egg mixture and mix using a wooden spoon.
Pour half of the mixture into a lightly greased aluminum tin foil pan or glass-baking dish (approx. 8”x10”). Arrange the apricots in a single layer over the batter. Spread evenly the remaining batter on top of the apricots. Sprinkle with cinnamon-sugar before baking.
Bake at 350°F for 1 hour, until golden. This freezes well! Cut into squares first.