Sweet apricot kugel

Sweet apricot kugel


22 people made this

About this recipe: This Jewish dessert is simple to make and tastes fab. It's made by baking pasta with raisins in a egg custard-like base. Enjoy with a light dusting of icing sugar, if desired.

Diane Klein

Serves: 12 

  • 225g tagliatelle or other wide ribbon pasta
  • 50g butter, softened
  • 85g cream cheese, softened
  • 3 eggs, beaten
  • 100g caster sugar
  • 1 teaspoon vanilla extract
  • 250ml apricot juice
  • 250ml milk
  • 70g golden raisins
  • 140g cornflakes cereal, crushed
  • 110g butter, softened
  • 4 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm square baking tin.
  2. Bring a large saucepan of lightly salted water to the boil. Stir in pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl, mix pasta with 50g butter, cream cheese, eggs, 100g sugar and vanilla. Stir in apricot juice and milk. Mix in raisins. Transfer to the prepared baking tin.
  4. In a separate medium bowl, mix together cornflakes crumbs, 110g butter, 4 tablespoons sugar, remaining vanilla and cinnamon. Spread over the pasta mixture.
  5. Bake in preheated oven for 45 minutes or until bubbly and lightly browned.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate