Orange, Currant, and Noodle Kugel Recipe

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This kugel could be served as a dessert or as a breakfast pudding.
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  • 1/2 cup currants or raisins
  • 1 1/3 cups sour cream
  • 1 1/3 cups cottage cheese
  • 3 eggs
  • 1/2 cup sugar
  • 5 tablespoons unsalted butter -melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 pound egg noodles
  • 2 Granny Smith apples, peeled, quartered, grated
  • 1/3 cup walnuts or almonds, chopped
  • 1 orange -zested
Container: 2 quart gratin dish or shallow baking dish, blender or food processor
20 mins
45 mins
1.25 hrs
  • In small bowl cover currants with hot water and soak for 5 minutes then drain well.
  • In blender or food processor, blend sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, nutmeg and salt until smooth.
  • Preheat oven to 350°F.
  • Grease baking dish.
  • Cook noodles according to the package directions; drain.
  • In large mixing bowl mix noddles with sour cream mixture, add grated apple and then transfer to baking dish.
  • In a small bowl stir together 2 tablespoons sugar, 1/4 teaspoon cinnamon and almonds. Sprinkle evenly over the kugel. Drizzle with melted butter.
  • Bake kugel 40-45 minutes or until cooked through and golden brown.
  • Let stand 10 minutes before serving.
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