 | | Directions | - 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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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 2 quart gratin dish or shallow baking dish, blender or food processor
Servings: 10
|  | | Ingredients | | - | | 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 |
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