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
12 or so
vermicelli, cooked al dente
large eggs, beaten
1 1/4 cups
pure vanilla extract (I use Nielsen-Massey)
1 teaspoon whole milk (or heavy cream)
softened cream cheese
small curd cottage cheese
quartered dried apricots
melted unsalted butter
ground Saigon cinnamon
In This Recipe
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.