Sweet noodle kugel is a Jewish side dish with tender egg noodles, moist sweet filling, and a crunchy top. It's classic comfort food. Scented with vanilla, cinnamon and applesauce, this parve kugel is the holiday dish that guests can't wait to eat.
2tablespoonsgranulated white sugaroptional for garnish
Instructions
Fill a large pot with water and season with roughly 2 teaspoons of salt. Bring water to a boil, then add the noodles and cook for 5-6 minutes, just to cook halfway since they will continue to cook in the oven. Once the noodles are par-cooked, strain the noodles and rinse with cold water. Set aside.
Preheat the oven to 350°F and generously grease a 9”x13” casserole dish with some of the melted margarine.
In a large bowl, using a handheld electric mixer or stand mixer, beat the dairy-free cream cheese with the remaining melted & cooled margarine until just combined, to loosen the cream cheese so it will blend better with the other ingredients. Alternatively, use a blender, food processor, or bowl and silicone spatula.
Add in the sugar, applesauce, non-dairy milk, eggs, vanilla extract, cinnamon, and ⅛ teaspoon kosher salt. Beat until smooth, about 30 seconds.
Add the par-cooked noodles into the bowl of liquid ingredients and gently mix with a silicone spatula or large spoon until noodles are coated.
Transfer the noodle-batter mixture into the prepared casserole dish and spread into an even layer.
If baking the next day, cover the pan with foil and refrigerate.
Optional: Before baking, sprinkle the kugel with 2 tablespoons granulated sugar and spray the entire top of the kugel with cooking spray to help promote crispiness and a golden top.
Bake for 55 to 70 minutes or until the kugel is completely set, golden brown on top, and the kugel begins to pull away from the sides of the pan.
Allow the kugel to cool for 15-20 minutes before slicing to get neat squares.
Notes
See full post for notes on alternative ingredients and more tips.
Bake time - Start checking the kugel after about 45 minutes of baking time. If the top is already brown but not set, then cover with foil so it doesn't brown any further. The baking time in your oven could be more or less than a recipe's suggested time, so always check early the first time you make a recipe.
Wait before cutting - Wait 15- 20 minutes after the kugel comes out of the oven before cutting to get neat squares.
Gluten free - For an excellent gluten free version, substitute the wide egg noodles with a 9 ounce package of Jovial Gluten Free Tagliatelle Noodles. If using one 9 ounce package, your kugel will be a bit more creamy than noodly; still super delicious. If you want a more even noodle-filling ratio, use 1-1⁄2 boxes of the Jovial Tagliatelle Noodles. Once noodles are par-cooked, you can use a kitchen scissor to cut them a bit since they are super long strands.
Make ahead - The batter and noodles can be made 1 day ahead and stored assembled and covered in the refrigerator. Leave out of the refrigerator for 30 minutes before baking. Alternatively, a fully cooked kugel can be stored in the refrigerator or freezer.
How to store: Baked kugel keeps in the refrigerator covered for up to 3 days and in the freezer for up to 3 months.
How to reheat: Reheat kugel in a 325°F oven covered until warm, about 10-20 minutes. If you like the top crispy, run under the broil for 1-2 minutes if needed.