A traditional Jewish pastry.
Preheat the oven to 350 degrees F. Toss the apples with brown sugar and orange juice and set aside in a medium bowl. Break the matzo into 2-3 inch pieces and soak in 1 cup of warm water until soft, but not mushy. Set aside. While the matzo soaks, in a large bowl, beat the eggs with a wire whisk until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
Squeeze the liquid from the softened matzo and add the matzo to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2 quart casserole dish or a 10x14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature
Source: My Jewish Lesson
By LRP from LWL, MA
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