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    Crunchy Noodle Kugel à la Aunt Martha

    clock-icon55 minutes
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    Pixicook editorial team

    A sweet and savory noodle kugel with a crunchy top, featuring plump raisins and a rich custard.

    Ingredients for Crunchy Noodle Kugel à la Aunt Martha

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Raisins, plumped

    0 oz

    Substitute chevron-down

    Wide Egg Noodles, cooked and drained

    0 oz

    Substitute chevron-down

    Unsalted Butter, divided

    tablespoons

    Substitute chevron-down

    Eggs, beaten

    each

    Cottage Cheese, full-fat

    cups

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Lemon Zest, freshly grated

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    How to Make Crunchy Noodle Kugel à la Aunt Martha

    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.

    Pitfalls and tips

    Noodle Selection

    Opt for wide egg noodles and cook them just shy of al dente to maintain structure through baking.

    Resting Time

    Let the Kugel rest for at least 10 minutes after baking for easier slicing and serving.

    Topping Choices

    Mix crushed cornflakes or finely chopped nuts with sugar and cinnamon for extra crunch.

    Dairy Mix

    Use full-fat cottage cheese or ricotta with sour cream or Greek yogurt at room temperature for a richer texture.

    Baking Vessel

    Use a glass or ceramic dish for even heat distribution and a crispy top and edges.


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