Best Sweet Matzo And Cottage Cheese Pudding Recipes

Matzo Pudding or Kugel image

Provided by Laura

Number Of Ingredients 8

3 sheets matzo, broken into about 1/8 size pieces
3/4 cup raisins, soaked in about 1/4 cup warm orange or apple juice
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon grate lemon rind
3 eggs
2 apples, peeled, cored, and cut into thin half-slices
1-2 tablespoons butter or margarine (for dotting on top of casserole)

Steps:

Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven't specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
Pour the mixture into the casserole and dot with butter or margarine. Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.

Sweet Matzo and Cottage-Cheese Pudding image

Yield Serves 6

Number Of Ingredients 9

3 (6-inch-square) matzos
1 pound cottage cheese
3 large eggs
7 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup pecans, chopped (2 ounces)
1/3 cup raisins
1/2 stick (1/4 cup) unsalted butter, melted
Accompaniment: sour cream (optional)

Steps:

Preheat oven to 325°F.
Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.