Noodle Kugel with Cream Cheese, Nuts, and Cinnamon
Baking and Desserts • Jewish
Description
Noodle Kugel with Cream Cheese, Nuts, and Cinnamon
Ingredients
- Butter 10 oz
- Pecan 2 cups
- Brown Sugar 1 cup
- Egg noodles for wok 15 oz
- Semi-soft cream cheese 15 oz
- Sour Cream 10 oz
- Sugar 0.7 cups
- Farm fresh eggs 4 pieces
- Ground Cinnamon 1 teaspoon
- Vanilla extract ½ teaspoon
Step-by-Step Guide
Step 1
In a glass or ceramic baking dish (approximately 20x30 cm), place the butter (125 g) and put it in the oven preheated to 375°F for 5 minutes. Once the butter has melted, remove the dish from the oven and let it cool slightly. Then sprinkle the brown sugar evenly over the melted butter. If necessary, smooth the sugar with a metal spatula. Place the halved nuts (rounded side down) on top of the sugar and gently press them down with the spatula.
Step 2
Cook the egg noodles (preferably flat) in salted water and mix with the remaining butter (125 g).
Step 3
While the noodles are cooking, whisk together the cream cheese (or soft cottage cheese), sour cream, eggs, granulated sugar, cinnamon, and vanilla.
Step 4
Add the cooked noodles along with the butter to the milk and egg mixture, gently but thoroughly mix, and pour into the baking dish, trying not to disturb the layer of nuts.
Step 5
Bake the kugel for about 1 hour in the oven on the middle rack at 375°F, covering the dish with foil. When the kugel is almost done, remove the foil and bake for another 10 minutes.
Step 6
Let the finished kugel cool in the dish for 10 minutes, then run a knife around the edges, cover with a plate, and flip it over. Serve hot.
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