Best Apple Matzoh Kugel Recipes
APPLE-MATZOH KUGEL
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
- 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
- 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
- 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
APPLE MATZOH KUGEL
Make and share this Apple Matzoh Kugel recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Break matzohs in pieces, soak in water and drain.
- Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
- Mix in nuts, apples and raisins.
- Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.
FANTASTIC APPLE-CRANBERRY APRICOT MATZOH KUGEL!
This is better than any bread pudding!!! This is best served at room temperature, yeah right, just try and wait that long, you will have it half gone before it even reaches room temperature LOL! it is THAT good, try this, you will LOVE IT! Dried cherries can be used in place of the dried apricots and raisins can be replaced for the cranberries, I use Ocean Spray Craisins when I make this! If you prefer a less sweeter kugel then reduce the white sugar to 1-1/4 cups or less.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
- In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
- In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
- While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
- Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
- Transfer the mixture into greased baking dish.
- Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
- Bake covered with foil for about 40 minutes.
- Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
- Serve at room temperature.
CHERRY APPLE MATZOH KUGEL
I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner is being kept warm in the oven place it inside to reheat. When your family reaches the festive meal portion of the evening spread the preserves on top and serve. This recipe was found at http://www.jewish-food.org/ and was attributed to Linda Shapiro ([email protected]).
Provided by TSUalum93
Categories Apple
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Grease a 9x13-inch pan.
- Beat eggs until light and fluffy.
- Break up matzos into small pieces. Pour boiling water over and drain well.
- Add sugar to eggs; beat again.
- Add matzo; beat again.
- Add melted butter if making this dish for a meat meal use margarine; fold in apples.
- Bake 1 hour.
- Spread preserves on top; bake an additional 10 minutes longer.
- If preparing this dish in advance, freeze the bottom without the preserves. Reheat, then add the preserves on top.
- The original recipe states that the serving size is 24. My family likes this so much it makes about 10 servings so I double it and make it in two separate pans.
LAURA'S APPLE MATZOH KUGEL
This only lasted a day in my house! I ate it breakfast, lunch, dinner, and as dessert! THAT'S HOW MUCH I LOVED IT! I re-created the recipe by adding craisins and less sugar. There's enough sweetness from the dried fruit and OJ.
Provided by Creative Baker
Categories Apple
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
- Break the matzoh into pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, craisins, and apricots.
- Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased casserole dish . Dot the top of the kugel with butter chunks.
- Bake the kugel for 1 hour. (Cover the top with foil if the top begins to becomes too brown early in the baking).
Nutrition Facts : Calories 111.8, Fat 3.8, SaturatedFat 2, Cholesterol 53.8, Sodium 100.3, Carbohydrate 18.2, Fiber 1.2, Sugar 12.5, Protein 2.1
APPLE MATZOH KUGEL
Steps:
- Preheat oven to 350. Grease a 9x13" baking pan Put crushed matzoh in bowl, cover w/ warm water, soak briefly. Squeeze out as much water as possible. Beat eggs until frothy Add sugar, beating well Stir in drained matzoh and a generous amount of cinnamon. Add raisins/cherries, oj, rind, and grated apples (4). Spread mixture into pan. Toss apple slices with cinnamon and sugar mixture. Top matzo casserole with remaining apples. Pour melted butter/margarine on top. Bake 45 minutes.
APPLE-MATZOH KUGEL
Great side dish for Passover and beyond! Can be made up to 2 days ahead, cooled, covered and refrigerated. When ready to eat, bring to room temperature and reheat in a 350 degree oven
Provided by Eileen Simon
Categories Side Casseroles
Time 2h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees
- 2. Toss the apples with the brown sugar and orange juice in a medium bowl, set aside
- 3. Break the matzoh into 2-to-3 inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside
- 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins and apricots
- 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples.
- 6. Stir the kugel well and pour into a lightly greased 2 1/2 quart casserole dish or a 10x14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter
- 7. Bake for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking.
- 8. When done, remove from oven and cool to room temperature
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Understanding Apple Matzoh Kugel Recipes
Apple Matzoh Kugel is a traditional Jewish dish that is heavily influenced by the Passover tradition. This dish is typically made up of a combination of matzoh, eggs, and apples with some additional spices for added flavor. This dish is popular among Jewish families celebrating the Passover holiday, and it can be served either as a main dish or as a dessert.The History of Apple Matzoh Kugel Recipes
The origins of this dish can be traced back to Eastern Europe. It is believed that the dish was created as a way to stretch and use up leftover matzoh after the Passover holiday. Matzoh is a central element of the Passover holiday as it signifies the unleavened bread that was consumed by the Jewish people during their exodus from Egypt. The use of apples in this dish further enhances the dish by adding some sweetness and moisture to the dish while still maintaining the Passover dietary restrictions.The Ingredients of Apple Matzoh Kugel Recipes
The key ingredients in apple matzoh kugel include:- Matzoh: This is the key ingredient in this dish, and it is typically used in combination with eggs to form a custard-like base for the dish.
- Apples: This fruit adds a sweet flavor to the dish and also helps to keep the dish moist.
- Eggs: Like many Passover dishes, apple matzoh kugel includes eggs as a central ingredient as it helps to bind the dish together.
- Honey: This is usually added to the dish to provide some sweetness to the dish.
- Cinnamon: This spice is added to give the dish some warm and cozy flavor.
- Salt: This is usually added to provide a bit of a savory taste to balance out the sweet flavors in the dish.
The Preparation Method of Apple Matzoh Kugel Recipes
Making Apple Matzoh Kugel is quite straightforward, and the following are the typical steps involved:1. Preheat your oven to 375 degrees Fahrenheit.
2. Soak the matzoh in water for about 10 minutes, then drain the water and crumble the matzoh into a mixing bowl.
3. Beat the eggs in a separate bowl and then add them to the matzoh.
4. Mix in the chopped apples, honey, cinnamon, and salt with the matzoh mixture until thoroughly combined.
5. Pour the mixture into a greased baking dish and bake it in the preheated oven for about 40 minutes, or until golden brown and set.
6. Remove the dish from the oven and let it cool for about 10 minutes before serving.