Author Notes
This Kugel bakes up light like a soufflé. It’s a staple of our Hanukkah table. You could definitely serve it for dessert, but we never do. (PS we have no idea who “Marcia” was, but long ago she shared the recipe with a family member who first brought it to our table.) It is very important to use only vermicelli, or the soufflé-like texture will not occur. —ChefJune
Ingredients
-
1/2 pound
vermicelli, cooked al dente
-
8
large eggs, beaten
-
1 1/4 cups
cane sugar
-
2 teaspoons
pure vanilla extract (I use Nielsen-Massey)
-
2 cups
1 teaspoon whole milk (or heavy cream)
-
4 ounces
softened cream cheese
-
1/2 cup
small curd cottage cheese
-
2 cups
quartered dried apricots
-
2 ounces
melted unsalted butter
-
2 teaspoons
ground Saigon cinnamon
Directions
-
Cook the noodles. Drain them well and set aside in a large bowl.
-
Heat oven to 350 degrees F. Butter a 9 x 13-inch pan.
-
Beat the eggs with the sugar and vanilla. Stir into the noodles.
-
Use a hand blender to combine the milk and cheeses. Add to the noodles along with the apricots, butter and cinnamon. Pour mixture into the prepared pan.
-
(At this point, the kugel can be covered and refrigerated for 1 day.)
-
Bake kugel for 45 minutes, or until tester comes out clean.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
See what other Food52ers are saying.