55 minutes
A sweet and savory noodle kugel with a crunchy top, featuring plump raisins and a rich custard.
Raisins, plumped
0 oz
Wide Egg Noodles, cooked and drained
0 oz
Unsalted Butter, divided
tablespoons
Eggs, beaten
each
Cottage Cheese, full-fat
cups
cups
cups
teaspoons
Lemon Zest, freshly grated
teaspoons
teaspoons
1. Plump the Raisins
Plump the raisins by gently heating them in sherry or orange juice on the stove for about three minutes or in the microwave for 90 seconds. Set aside.
2. Prepare the Baking Pan
Preheat the oven and prepare an 11 × 17-inch jelly roll pan by generously buttering it to prevent sticking and to form a crust.
3. Cook the Noodles
Cook the wide egg noodles according to the package instructions, then drain and return to the pot. Stir in six tablespoons of unsalted butter.
4. Make the Custard Mixture
In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, ground cinnamon, lemon zest, and a pinch of salt until well-blended.
5. Combine Noodles with Custard
Fold the buttered noodles and drained raisins into the custard mixture until everything is evenly coated.
6. Bake the Kugel
Pour the noodle and custard mixture into the prepared pan, spreading it out and smoothing the top. Bake for 25 to 35 minutes, until golden brown and crusty on top.
Opt for wide egg noodles and cook them just shy of al dente to maintain structure through baking.
Let the Kugel rest for at least 10 minutes after baking for easier slicing and serving.
Mix crushed cornflakes or finely chopped nuts with sugar and cinnamon for extra crunch.
Use full-fat cottage cheese or ricotta with sour cream or Greek yogurt at room temperature for a richer texture.
Use a glass or ceramic dish for even heat distribution and a crispy top and edges.
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