Best Matzo Apple Orange Kugel Recipes

MATZO APPLE KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees 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. Do not squeeze.
• 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 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
• Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

APPLE MATZO KUGEL

Steps:

• Soak farfel or matzo pieces in water until soft.
• Drain but do not squeeze dry.
• Beat eggs with salt, sugar, melted butter or margarine and cinnamon.
• Add to matzo mixture.
• Stir in chopped nuts, chopped apples and raisins.
• Dot with additional butter or margarine.
• Bake in a moderate oven ~ 350ºF ~ for 45 minutes or until lightly browned.

MATZO APPLE ORANGE KUGEL

Steps:

• 1. Break matzohs coarsely. Soak them in water just until soft (about 1 minute). Squeeze out excess water. (DO NOT OVER SOAK!)
• 2. In a very large bowl, stir together the matzos and the eggs, sugar, salt, cinnamon, raisins, apples, orange zest, and almonds.
• 3. Place in well-greased (or sprayed with Pam) baking pan or casserole dish. Sprinkle top with cinnamon-sugar mixture. Note: The orange rind is a must! Add extra for even more flavor.
• 4. Drizzle butter or margarine over the top if desired.
• 5. Bake at 350 until firm and browned (about 45 minutes).
• 6. Note: This freezes well. I use the large slits of a hand grater, but you can use a food processor for speedier prep time.

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

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.

MATZO APPLE KUGEL (PASSOVER)

Steps:

• 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.
• 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.
• Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

LAURA'S APPLE MATZOH KUGEL

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).

CREAMY MATZO-APPLE KUGEL

Steps:

• Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
• Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
• Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
• Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.