This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. —Florence Palermo, Melrose Park, Illinois
Apricot Cheese Kugel
Apricot Cheese Kugel
Prep Time
15 min
Cook Time
45 min
Yield
16 servings
Ingredients
- 1 package (16 ounces) wide egg noodles
- 1 package (8 ounces) cream cheese, softened
- 1 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup lemon juice
- 12 large eggs
- 1 jar (18 ounces) apricot preserves
- 1/2 teaspoon ground cinnamon, divided
Directions
- Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.
- Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.
- Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 cup: 466 calories, 21g fat (12g saturated fat), 233mg cholesterol, 224mg sodium, 61g carbohydrate (39g sugars, 1g fiber), 10g protein.
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