Cinnamon Kugel

Ingredients:

1 340g bag of egg noodles, cooked and drained

5 large eggs

2 cups 480ml milk

2 cups 450g cottage cheese

1 cup 240g sour cream

1 ¼ cups 250g white granulated sugar, divided

½ cup 113g butter, melted

6 oz. 170g cream cheese, room temperature

1 ½ teaspoons salt

1 tablespoon vanilla extract

⅓ cup 67g white granulated sugar

⅓ cup 67g brown sugar

1 teaspoon cinnamon

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, 1 cup of white sugar, melted butter, cream cheese, salt, and vanilla until thoroughly combined.

Stir in the cooked noodles and transfer the mixture to the prepared baking dish.

In a small bowl, mix together the remaining ⅓ cup of white sugar, brown sugar, and cinnamon.

Sprinkle the sugar mixture evenly over the top of the noodles.

Bake for 1 hour or until the top begins to brown.

Allow the kugel to cool for a few minutes before serving. It can be served warm or at room temperature.

Notes:

If you want to add some texture to the dish, you can sprinkle some chopped nuts (such as walnuts or pecans) on top of the sugar mixture before baking.

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days before baking.

You may need to increase the baking time if baking the dish from the fridge.

If you don’t have egg noodles, you can substitute with another type of pasta (such as penne or rigatoni).

This recipe can be made with low-fat cottage cheese and sour cream to reduce the calorie and fat content.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

How can I prevent my kugel from becoming too dry during baking?

Ensuring there’s enough moisture in the mixture by not overcooking the noodles and using sufficient dairy ingredients like milk, sour cream, and cottage cheese can help maintain moisture in the kugel.

Can I use non-dairy substitutes for the milk, sour cream, and cottage cheese in this recipe?

Yes, you can use alternatives like almond milk, coconut cream, or dairy-free yogurt, keeping in mind that the flavor and texture may vary slightly.

Can I reduce the sugar content in this recipe without compromising the taste?

Yes, you can reduce the amount of sugar used, especially in the topping, and adjust to taste preferences.

Alternatively, you can use natural sweeteners like honey or maple syrup.

How can I make this kugel gluten-free?

Substitute gluten-free noodles or pasta for the egg noodles, ensuring all other ingredients are gluten-free.

Check labels carefully for hidden sources of gluten.

Is it necessary to let the kugel cool before serving?

Allowing the kugel to cool for a few minutes after baking helps it set and makes it easier to slice.

However, it can be served warm if preferred.

Can I freeze this kugel for later use?

Yes, you can freeze the kugel before baking by covering it tightly with foil or plastic wrap.

Thaw in the refrigerator before baking as per the recipe instructions.

How can I adjust the flavors of the kugel to suit my taste preferences?

Experiment with different spices or flavorings such as nutmeg, almond extract, or citrus zest to customize the taste of the kugel to your liking.

Can I add raisins or other dried fruits to this recipe?

Yes, you can add dried fruits like raisins, chopped apricots, or cranberries to the mixture for added sweetness and texture.

What type of nuts would work well as a topping for this kugel?

Chopped nuts such as walnuts, pecans, or almonds can be sprinkled on top of the sugar mixture before baking to add a crunchy texture.

How do I know when the kugel is done baking?

The kugel is done when the top is golden brown and the edges are slightly crispy.

You can also insert a toothpick into the center – if it comes out clean, the kugel is ready.