Apricot Cheese Kugel

    Apricot Cheese Kugel


    3 people made this

    About this recipe: A wonderful pasta bake of Jewish origins. Pasta is baked with apricot jam, egg, butter, sugar, vanilla extract, cottage cheese and Cheddar cheese.

    Serves: 18 

    • 450g wide egg pasta
    • 500g apricot jam
    • 6 eggs, beaten
    • 225g melted butter
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 450g cottage cheese
    • 225g grated Cheddar cheese

    Prep:10min  ›  Cook:1hr10min  ›  Extra time:10min setting  ›  Ready in:1hr30min 

    1. Preheat oven to 190 C / Gas 5. Grease a 20x30cm baking dish.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large bowl, stir together the apricot jam, eggs, butter, sugar, vanilla extract and salt. Mix to thoroughly combine. Fold in the cottage cheese and pasta and spoon the mixture into the prepared baking dish.
    4. Bake in preheated oven until the centre of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.

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