Sweet Apricot Kugel

From Laura Di Lembo

2012 Sep/Oct


  • 1 12-oz. package medium-width egg noodles
  • 1/2 c. granulated sugar
  • 1 c. milk
  • 2 large eggs
  • 1 t. kosher salt
  • 2 t. vanilla extract
  • 1 c. sour cream
  • 1/2 lb. small curd cottage cheese
  • 1/2 c. melted butter
  • 1 c. dried apricots, cut into quarters
  • 1 14-oz. can crushed pineapple, drained


  • 1-1/2 c. crushed corn flakes
  • 2 T. melted butter
  • 1/2 t. ground cinnamon
  • 1 T. granulated sugar


Preheat oven to 350°F. Cook the noodles until tender, drain well and let them cool. Mix the noodles with the sugar, milk, eggs, salt, vanilla and sour cream. Add the cottage cheese, melted butter, apricots and pineapple. Spread the mixture into a well-greased 9”x12” pan. Mix the corn flakes with the butter, cinnamon and sugar, and sprinkle the topping evenly over the casserole. Bake the kugel for 1 hour at 350°F until deeply golden. Serves 6 to 8.