Apricot Nectar Kugel

Votes: 2

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 452, total fat 22 G., saturated fats 12 G., proteins 12 G., carbohydrates 54 G., fiber 2 G., cholesterol 175 mg, sodium 455 mg, sugar 22 G.

This dessert kugel is a casserole of egg noodles in a soft cream cheese frosting with apricot nectar. The filling is especially velvety in contrast to the crisp cornflake topping. Let the finished kugel cool slightly to allow the frosting to set, then serve warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Kugel

4 tbsp margarine or unsalted butter, plus extra for greasing the pan
450 g wide egg noodles
1 package (220 g) of cream cheese at room temperature
2 cups apricot nectar with pulp
0.5 cups of sugar
6 large eggs
2 cups of milk

Topping

3 cups crushed cornflakes
6 tablespoons margarine or unsalted butter, melted
1/4 cup sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: egg noodles, Apricot nectar, eggs, milk, cornflakes, cream cheese

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Prepare the kugel:

Grease a 4-quart (1.5-quart) shallow baking dish with margarine. Bring a large saucepan of water to a boil and season with salt. Add the noodles and cook according to package directions. Drain thoroughly, then transfer the noodles to the prepared dish. Add the margarine and stir to melt and coat the noodles.

In a large bowl, beat the cream cheese with 2 tablespoons of apricot nectar with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and remaining apricot nectar; beat until smooth. Pour the mixture over the noodles; toss to coat.
Prepare the topping:

Combine the cornflakes, melted margarine, and sugar in a medium bowl. Sprinkle the mixture over the noodles and bake until set in the center, about 1 hour. If the filling is golden brown but the kugel isn't done yet, turn off the oven and keep the kugel inside for another 20 minutes. Let cool for 20-30 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Festive dishes / Dinner party / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes / Jewish cuisine