Apple Cinnamon Noodle Kugel

Apple Cinnamon Noodle Kugel
  • 60M Total Time

  • 15M Prep Time

  • 13 Ingredients

  • 6 Servings

Ingredients and Directions



  1. Preheat oven to 350ºF and lightly grease a 9X13 casserole dish with butter. Cook noodles according to package directions in salted boiling water until tender but still slightly firm, about 5 minutes. Drain noodles and return to pot.

  2. While noodles boil, combine cottage cheese, sour cream, eggs, butter, brown sugar, vanilla extract, cinnamon and salt in a large bowl and mix well.

  3. Pour custard mixture over noodles in pot and add chopped apple and pecans. Stir well. Pour mixture into prepared dish. Sprinkle with sugar and cinnamon. Bake on second rack of oven for 20 minutes. Rotate kugel and bake an additional 20 minutes, until custard is set and top is golden brown. Cover loosely with aluminum foil if top starts to brown too quickly.

  4. Cool kugel at room temperature for 20 minutes before slicing.


  • 12 oz. wide egg noodles
  • 16 oz. cottage cheese
  • 16 oz. sour cream
  • 6 eggs
  • 1/3 cup melted unsalted butter + extra for greasing
  • 1/2 cup light brown sugar
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups peeled/chopped honeycrisp apple
  • 1/2 cup raw unsalted chopped pecans



  • 1 tbsp. sugar
  • 1/2 tsp. cinnamon

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.