Sweet Lokshen Kugel
This recipe is a traditional Yiddish dairy noodle pudding with cottage cheese, sour cream, cream cheese, sugar and cinnamon.
Ingredients
- 1 cup raisins
- 12-ounces wide egg noodles
- 6 large eggs
- 2 cups sour cream
- 1 cup cottage cheese
- 8-ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ tsp. salt
- Cinnamon and sugar, for dusting
- Non-stick cooking oil spray
Instructions
- Place a rack in the middle of the oven and pre-heat to 350°F.
- In a small saucepan, cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
- Bring a large pot of water to a boil.
- Add the noodles to the pot; bring back to a boil; let them cook until tender (not overly soft); about 5 minutes; drain and return the cooked noodles to the pot.
- In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter and salt.
- Pour the egg mixture over the cooked noodles and stir until well combined.
- Drain the raisins; stir into the noodles.
- Spray a 9 x 13-inch baking dish with non-stick cooking oil.
- Pour the noodle mixture into the dish.
- Top the kugel by sprinkling generously with sugar and lightly with cinnamon; alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).
- Place in the pre-heated oven and bake the kugel for about 60 minutes, turning once halfway through cooking, until the center of the kugel is set and the tips of the noodles turn golden brown.
- Remove from the oven; let the kugel rest for 15 to 20 minutes before slicing.
- Kugel can be served warm or cold.