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Sweet Noodle Kugel

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(total ratings: 2)
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Servings: Makes approximately 18 servings
"I was originally given the first form of this recipe by a friend, and accidently doubled the amount of cottage cheese and sour cream. It turned out even better! I always increase the amount of vanilla, so I did that too. This is one of my signature dishes during the Jewish holidays. It's sweet enough for dessert, but I always serve it with the main meal as a side dish. For Passover, I substitute the noodles with 10 broken-up and softened matzoh. I actually like that version better because it comes out like a pudding and always gets rave reviews, just as the noodle one".

1 (12 ounce) package medium egg noodles
4 eggs
3/4 cup granulated sugar
1 tablespoon vanilla extract
2 (16 ounce) containers cottage cheese
2 (8 ounce) containers sour cream
1 cup milk
1/2 stick (1/4 cup/2 oz./56g) butter, melted and cooled
1 cup chopped apple (optional)
1 cup raisins (optional)
Gound cinnamon, for sprinkling

Cook the egg noodles until done and drain.

Beat the eggs and mix well with sugar. Add vanilla and mix well, then the cottage cheese, sour cream, milk, and the butter. Add the cooked noodles (and apples or raisins, if you choose to use them), and stir until well combined.

Pour mixture into a 9 x 13-inch baking dish and sprinkle with cinnamon. Bake at 350 degrees F/180 degrees C for one hour. Cool for about 10 minutes, then slice into desired portions.

Makes approximately 18 servings.

Source: Adapted from a friend's recipe
Submitted By: Anonymous
Date: September 20, 2006


Reviewer: Harry Scherr
I made this sweet noodle kugel but instead of apples i used pineapple and it was great. Thank u for this recipe.

Reviewer: Loewus
Since we are in South Florida, we added tropical fruit and it was delicious! It was creamy and smooth textured. I made it for Rosh Hashona and it was liked by all. Thanks for sharing such a wonderful recipe, it is like a blank slate.


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