Kugel is one of my favorite Jewish traditional dishes. It can be made many different ways, either sweet or salty. You can add raisins, apples, cottage cheese, potatoes, spinach, you name it! After searching for days for the perfect Kosher for Passover Apple Kugel, I finally found it. Enjoy :)
Ingredients:
-4 Large Granny Smith Apples
-1/2 Cup Brown Sugar
-1/4 Cup Orange Juice
-6 Plain Matzo
-8 Eggs
-1 Teaspoon Salt
-1 Teaspoon Ground Cinnamon
-1 1/2 Cups Sugar
-1/2 Cup (8 tablespoons) Melted Butter
-1 Cup Raisins
-1 Cup Dried Apricots Chopped
-4 Tablespoons Butter, cut into small pieces (for Casserole Topping)
Preheat Oven to 350. Toss apples, brown sugar, and OJ into bowl, set aside. Break matzo and soak in 1 cup warm water until soft, not mushy, set aside. Beat eggs with a wire whisk in a large bowl until blended. Add salt, sugar, cinnamon, melted butter, raisins and dried apricots. Squeeze out liquid from matzo and add to egg mixture with apples. Stir well and pour into lightly greased 2 1/2 quart casserole dish or 10 x 14 inch pan. Dot the top of kugel with 4 tablespoons of butter (I only did half). Bake for one hour, cover top with foil if top begins to become too brown early in baking. Remove from oven & cool to room temperature.
*kugel can be made 2 days ahead of time, cool in the refrigerator, covered. To bring to room temperature, reheat in oven at 350.
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