Mom's New Noodle Kugel

by Laura Donnelly — March 9, 2007

Our week of pasta recipes concludes with a dessert some would say is not really pasta at all, but we say it's so good, who wants to quibble? The recipe is from Richard Sax's Classic Home Desserts and is the best of its type I've found anywhere. To make a Hungarian version of Kugel (called Stiriai Metelt), leave out the cinnamon and add a bit more vanilla and the grated zest of one lemon

Makes about 6 servings

Pudding

3/4 cup raisins
3 Tablespoons Amaretto
1 lb. wide egg noodles
6 large eggs
1 cup ricotta or low-fat cottage cheese
1 cup plain yogurt
1/2 cup sugar
1 and 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 or 2 apples, any kind, peeled, cored, and cut into short thin slices

Topping

1/4 cup coarsely crushed corn flakes
1 teaspoon sugar
1/4 teaspoon cinnamon
3 Tablespoons butter, melted
3 Tablespoons sliced almonds

1. Bring large pot of salted water to boil. Preheat oven to 350 degrees. Butter a 13- by 9-inch baking dish, set aside. In small bowl, soak raisins in Amaretto.

2. Cook noodles in boiling water till just tender, about 9 minutes. Drain, rinse, set aside.

3. In bowl, whisk together the eggs, ricotta or cottage cheese, yogurt, sugar, vanilla, cinnamon, and salt. Add drained noodles and raisins with their liquid, stir to combine.

4. Transfer half this mixture to prepared pan. Scatter apples over noodles, then top with remaining noodle mixture.

5. In small bowl, combine corn flakes, sugar, and cinnamon. Scatter over baking dish, drizzle with butter, and bake for 20 minutes. Remove from oven, scatter with almonds, and continue baking another 25 minutes or until golden brown. Cool to lukewarm and cut into squares for serving.