Welcome to My Kitchen: Sweet Noodle Kugel
Temple member Suzanne Hendler shares her family's favorite recipe: sweet noodle kugel!
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How to Make Noodle Kugel | Kugel Recipe | Allrecipes.com
Get the recipe for The Best Ever Classic Jewish Noodle Kugel at
See how to bake a sweet, creamy, traditional egg noodle casserole. It's Jewish comfort food, just like Bubbe used to make.
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NOODLE KUGEL
The ultimate in comfort food is a good kugel and this one hits all the notes for the Hanukkah season! It's also super easy and makes a nice amount for bigger dinners or take aways/pot lucks.
NOODLE KUGEL
12 oz. extra-wide egg noodles
2 tsp. kosher salt, plus more
½ cup (1 stick) unsalted butter, plus more for pan
8 large eggs
½ cup sugar
1 lb. full-fat cottage cheese
1 lb. full-fat sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
Generously butter a 13x9 baking dish (we prefer glass for even heating, but metal is okay, too).
Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
Add hot noodles to the mix and combine well.
Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
Let cool at least 20 minutes before slicing.
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SWEET NOODLE PUDDING AKA SWEET NOODLE KUGEL
Also called Noodle Pudding, the sweet noodle kugel is a popular dish at Jewish holidays, especially Hanukkah. It can be made with any noodle or pasta type you have at hand and it’s a delicious combination of noodles, eggs, butter and sugar, perfect for ending a lovely evening with your family.
Check out the written recipe here:
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Our Mother's Recipes - Noodle Kugel
This is the second video in the Our Mothers Recipe series with Dorene Sager and Armin Feldman. They are demonstrating their mother's recipe for noodle kugel (noodle pudding). This a traditional Jewish recipe is served at most Jewish celebrations except for Passover. This recipe can be served as a side dish and s very easy to make. You can find out more about the cookbook on or purchase it on Amazon:
What Celian Eats: Chef Claire Saffitz's Sweet Noodle Kugel
In this episode of What Celian Eats, Chef Dominique Ansel and his 1-year old son, Celian, welcome Chef and cookbook author Claire Saffitz to his brand new NYC test kitchens at Dominique Ansel Workshop. Here, Claire shares her grandmother's recipe for Sweet Noodle Kugel, a traditional Jewish classic that's a bit savory and sweet, and deliciously satisfying.
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Here's the recipe:
Sweet Noodle Kugel
By Claire Saffitz
Serves 12-15
Ingredients:
1 stick (4 ounces) unsalted butter, cut into tablespoon-sized pieces, plus more for the pan
12 ounces dried wide egg noodles
Kosher salt
1 pound full-fat cottage cheese, at room temperature
8 ounces sour cream, at room temperature
⅓ cup granulated sugar
Pinch of ground cinnamon
4 large eggs, separated, at room temperature
Method:
1) Arrange an oven rack in the center position and preheat the oven to 350°F. Line a 13x9-inch baking dish, preferably metal, with aluminum foil and butter the foil generously. Set the pan aside.
2) Place the butter pieces in a large mixing bowl. Cook the noodles in a large pot of boiling salted water just until tender but still toothsome, then transfer the noodles to the bowl with the butter using a spider (it’s okay if some of the water piggybacks on the noodles into the bowl). Stir the mixture until the butter is melted.
3) To the bowl with the noodle mixture, add the cottage cheese, sour cream, granulated sugar, and cinnamon and stir until everything is well combined. Add the egg yolks and stir until incorporated. Set the bowl aside.
4) In a separate clean bowl, beat the egg whites with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment) starting on low and increasing to medium high until they form medium peaks. Scrape the egg whites into the bowl with the noodle mixture and fold gently to combine.
5) Scrape the mixture into the prepared pan and smooth into an even layer. Bake until the surface is golden brown all over and the noodles are crispy in places, 45 to 55 minutes. Let the kugel cool completely, then use the foil to lift the kufel out of the pan and onto a cutting board. Cut into squares and serve.
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