Apple-Noodle Kugel


Fall in Utah means sweater weather and apples!

Chef Lesli from Harmons joned Midday with a yummy recipe.

Apple-Noodle Kugel
From Chef Lesli Sommerdorf for Harmons

Serves 6-8

8 oz egg noodles
¾ cup (1 ½ sticks) butter (room temperature), divided
1/2 tsp cinnamon
1 Tbsp honey
3 Red Delicious or Granny Smith apples, peeled and thinly sliced
6 oz cream cheese, at room temperature
1/2 cup sugar
4 eggs
2 tsp vanilla
1 pint sour cream

Cook the noodles in a large pot of boiling water. Drain and set aside.

Preheat the oven to 350.

In a large frying pan over medium heat, add 1 Tbsp butter, cinnamon, and honey. Add the apple slices and cook, stirring often to prevent sticking, until the apples are soft and most of the juice has evaporated, about 10 min. Remove from the heat.

In a food processor with the blade attachment, combine ½ cup (1 stick) butter, cream cheese, sugar, eggs, vanilla, and sour cream and blend until smooth, stopping to scrape down the sides of bowl twice.

Put the remaining 3 Tbsp butter in a 7″ by 11″ baking pan and place it in the oven.

Meanwhile, in a large bowl, combine the noodles with the butter-cream cheese mixture.

When the butter has melted, remove the pan from the oven and add half of the noodle-butter-cream cheese mixture. Layer in the apple slices and cover with the remaining noodle mixture. Sprinkle with cinnamon. Bake for 45 minutes to 1 hour, or until the top is golden.

From Amanda Berne

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