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Apple-Matzo Kugel

A traditional Jewish pastry.


  • 4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
  • 1/2 cup light brown sugar
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  • 1/3 cup orange juice
  • 7 plain matzos
  • 8 eggs
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup sugar
  • 1/2 cup butter or margarine, melted
  • 1 cup golden raisins
  • 1 cup dried apricots, medium, chopped
  • 5 Tbsp. butter or margarine, cut into small pieces, for casserole topping


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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September 17, 20100 found this helpful

I never met a kugel that I didn't like. They are so easy to make, and really very delicious.
Thank you for sharing.


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