Apple-Raisin Noodle Kugel
6
Points®
Temps total: 1 h 15 min • Préparation: 15 min • Cuisson: 1 h • Portions: 8 • Difficulté: Facile
Kugel is a traditional Jewish dish, a casserole made from starch (often noodles) and an eggy custard that can be either sweet or savoury. This rich, chock-full-of-fruit noodle kugel is lightly sweetened with honey, with a cinnamon-sugar topping that bakes up fragrant and crisp. Kugel is often served as a side dish, but you can certainly enjoy it as a snack, dessert, or even breakfast. Use whatever type of apples you like best; we used sweet Ambrosia apples, but you could try tart Granny Smith or sweet-tart Honeycrisp.
Ingrédients
Uncooked no yolk egg noodles
6 oz
Raisins
¼ cup(s)
Apple
6 cup(s), unpeeled and chopped (about 3 large)
Water
¼ cup(s)
Ground cinnamon
1½ tsp(s), divided
Egg
4 large
Plain fat free Greek yogurt
¾ cup(s)
Honey
¼ cup(s)
Vanilla extract
2 tsp(s)
Table salt
¼ tsp(s)
Cooking spray
4 spray(s)
Sugar
1 tbsp(s)
Instructions
1
Preheat oven to 350°F. Cook noodles according to package directions, adding raisins during last 1 minute of cooking time (to plump them). Drain.
2
Meanwhile, heat a large nonstick skillet over medium-low heat. Add apples and water; cover and cook until apples are tender, about 12 minutes, stirring occasionally. Uncover, stir in 1 tsp cinnamon, and cook until any liquid has evaporated, about 3 minutes.
3
In a large bowl, whisk eggs until lightly beaten. Whisk in yogurt, honey, vanilla, and salt. Add noodles and apples and toss to combine. Spoon mixture into a 2-quart casserole dish coated with nonstick spray. Combine sugar and remaining ½ tsp cinnamon; sprinkle evenly over noodle mixture. Bake at 350°F until set, 45 minutes. Serve warm.
4
Serving size: 1 scant cup
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