This is an archived article that was published on sltrib.com in 2014, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Similar to a bread pudding held together by a rich, creamy custard, our apple-honey kugel is a perfect dessert for fall, as well as a fine dish for Rosh Hashana, which this year begins the evening of Wednesday, Sept. 24. The tart apples lend a gentle sweetness and bright flavor complemented by raisins, cinnamon and nutmeg.
Feel like mixing it up a bit? Additional fruits and some toasted nuts would fit right with the rest of the recipe. —
Apple-honey kugel
16-ounce tub mascarpone
16-ounce tub sour cream
1/2 cup light cream
3/4 cup honey
6 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3/4 cup raisins
2 apples, peeled, cored and diced small
16 ounces egg noodles, boiled until just al dente
2 tablespoons sugar
1 tablespoon cinnamon
Heat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
In a food processor, combine the mascarpone, sour cream, light cream, honey, eggs, nutmeg and salt. Process until smooth.
In a large bowl, mix together the raisins, apples, cooked egg noodles and the egg mixture. Spoon into the prepared pan.
In a small bowl, mix together the sugar and cinnamon, then sprinkle over the top of the kugel. Bake until the custard is set and slightly puffed, 35 to 45 minutes. Serve warm or at room temperature.
Start to finish • 1 hour (15 minutes active)
Servings • 16
Nutrition information per serving • 420 calories; 200 calories from fat (48 percent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 150 mg cholesterol; 46 g carbohydrate; 2 g fiber; 24 g sugar; 10 g protein; 125 mg sodium.