Sweet Noodle Kugel
This recipe provides a sweet, not savory, dish with rich texture from cream cheese and fruit flavor served up by sautéed apples and raisins plumped in dark rum
1 lb. broad egg noodles
16 oz cream cheese, room temp
1 1/2 cups sour cream
3/4 cup sugar
3/4 cup unsalted butter, melted
6 large eggs
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
2 large granny smith apples, peeled, cored and chopped
1 cup raisins
1/4 cup dark rum
Plump raisins in rum 2 hours ahead
Preheat oven to 375 degrees
Butter a 13x9 baking dish
Bring a large pot of salted water to a boil. Cook noodles for 5-6 minutes, before reaching al dente. Drain.
Heat 2 tbsp butter in sauté pan on medium heat. Add cinnamon and nutmeg, stir. Add apples and cook for 8-10 minutes until sugar starts to caramelize. Add rum from raisins and reduce liquid by half. Add raisins, stir to combine. Set aside.
Put eggs and sour cream into mixer with paddle, combine on medium.
Add 1/2 cup sugar, 1/2 cup butter, combine on low. Add apple raisin mix, combine.
Add noodles to baking dish. Pour one ladle of egg mixture to moisten noodles. Add the rest of the mix.
Brush with 2 tbsp butter, sprinkle with 2 tbsp sugar.
Bake until noodles crisp, 25-30 minutes.
Cool on wire rack.