If you ask me, kugels are the best part of Passover. Put together in a casserole dish these sweet and savory dishes are my absolute favorite dish on the Seder table. It was always about the kugel with me from the time I was a kid. This is an awesome recipe from a family friend which came to me via Karyn, so thanks Judy and thanks again Karyn. I used to make this recipe all the time and over the years I replaced it with something else and completely forgot about till another friend asked me for the recipe. Karyn came to the rescue. This is a delicious sweet addition to the table and if I remember correctly everyone loved it. It is easy and not too many ingredients and hardly any steps at all. Enjoy!
Kugels can be made a day or two ahead. On the day of the serving, allow the dish to come to room temperature. Then heat it, covered in a preheated 350 degree oven until warm, 30 – 40 minutes. My experience has always been that the kugels hold together better when they are pre-made.
12 sheets matzoh
9 eggs beaten, use eggs at room temperature
1 1/2 tsp. salt
1 1/2 cups sugar
6 large apples, peeled and sliced (any kind will do)
3/4 cup vegetable oil
3 Tsp. cinnamon
1 1/2 cups white raisins
Preheat oven to 350 degrees.
Break matzoh into colander and run warm water over it, just to soften, then drain and put in a large bowl. Add beaten eggs, add salt , sugar , apples, oil, cinnamon and raisins and pour into a pre-greased ( or cooking sprayed) baking dish . Bake at 350 degrees for 50 minutes.
Bake at 350 degrees for about 50 minutes. Enjoy!
*first time baking it keep it uncovered, when you re-heat you will cover it so it doesn’t dry out.