Create a dessert from scratch or use what’s on the shelves? Check out this Kugel recipe to easily make the afternoon tastier!
Kugel is a baked casserole dish made from egg noodles or sometimes potato.
The dish has Jewish origins, but its name comes from the German “kugel” meaning “sphere, ball” and something has to do with the dish Kugel, was originally made in.
Nowadays, Kugel is made in rectangular or any kind of casserole dish so its name has little real life meaning anymore but this isn’t the first time we see a something completely detached from its name (we are looking at you, egg roll and monkey bread)
Kugel started its life as a savory bread but a couple of hundred (800) years ago the flour got substituted with noodles.
Cottage cheese and milk created a creamy filling among the lines of the noodles while raisins provided the sweetness required for desserts with cinnamon chiseling some character into the dish.
Since Kugel refers to the shape of the dessert, rather than the dish itself, there are variations of the ingredients.
Most notable Kugels are the Jerusalem Kugel that is still round shape and made with caramelized sugar and black pepper, potato Kugel that is actually a Latke made in a casserole dish and the noodle Kugel or Lokshen Kugel that is made from pasta and its sweet variation is the most popular Kugel nowadays.
Although Noodle Kugels don’t require any topping, there are variations that add various crushed crumbs on top of either prior of after baking such as cornflakes, graham crackers or Oreos, among others.
There are some variations that wrap the whole thing up in filo pastry but that comes with a change of name hence becoming something else that builds upon Kugel as a base to reach new heights in the realm of desserts ensuring our future thrills in its exploration.
Ingredients
- 1 lb / 500g Egg noodle (wider the better but any pasta would do it really)
- 5 medium / 250g Eggs
- 1 cup / 250g Sour cream or quark
- 3 cups / 600g Cottage cheese
- 1 teaspoon / 5g Salt
- 1 teaspoon / 5g Vanilla extract
- 1 cup / 150g Raisins
- 1 tablespoon / 20g Honey or sweetener of choice (optional)
- 6 sheets / 60g Phyllo sheet (optional)
- 1 tablespoon / 15g Cooking oil (optional)
How to make Kugel
- Cook the pasta according to the instruction on the packaging. If we were brave enough and made our own fresh egg pasta then we have an easy job because once the pasta comes up from the bottom, its ready to be taken out. Homemade dried pasta needs a bit of practice but it’s still doable. Simply add the pasta to boiling salty water then take it out when the outside softened up, yet the inside still holds somewhat firmly.
- Rinse the pasta under running cold water briefly to wash away the surface starches that can cause it to stick together. Let it cool a bit.
- Mix eggs, sour cream or quark, cottage cheese, salt, vanilla extract, raisins and optional honey or sweetener of choice in a big bowl.
- Gently mix in the pasta.
- Fill a baking dish with the Kugel mixture.
- Place the Kugel into the middle rack of a 350°F / 180°C preheated oven until its bottom sets and the top gets golden brown spots which should happen in about 60 minutes.
- If we feel adventurous then we can try lining the baking sheet with 3 layers of oil brushed phyllo sheets.
- Pour the filling on top of the phyllo sheets.
- Place another 3 layers of oil brushed phyllo sheets on top.
- Cut the extra off or even better just fold them up. Make sure the top is lightly brushed with oil too.
- Place the Kugel into the middle rack of a 350°F / 180°C preheated oven until its bottom sets and the top gets golden brown spots which should happen in about 60 minutes.
Enjoy!
Enjoy more!
Kugel Recipe
Equipment
- 1 17"x17" / 45cm x 45cm High walled dish or several smaller
Ingredients
- 1 lb Egg noodle wider the better but any pasta would do it really
- 5 medium Eggs
- 1 cup Sour cream or quark
- 3 cups Cottage cheese
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Raisins
- 1 tablespoon Honey or sweetener of choice optional
- 6 sheets Phyllo sheet optional
- 1 tablespoon Cooking oil optional
Instructions
- Cook the pasta according to the instruction on the packaging. If we were brave enough and made our own fresh egg pasta then we have an easy job because once the pasta comes up from the bottom, its ready to be taken out. Homemade dried pasta needs a bit of practice but it’s still doable. Simply add the pasta to boiling salty water then take it out when the outside softened up, yet the inside still holds somewhat firmly.
- Rinse the pasta under running cold water briefly to wash away the surface starches that can cause it to stick together. Let it cool a bit.
- Mix eggs, sour cream or quark, cottage cheese, salt, vanilla extract, raisins and optional honey or sweetener of choice in a big bowl.
- Gently mix in the pasta.
- Fill a baking dish with the Kugel mixture.
- Place the Kugel into the middle rack of a 350°F / 180°C preheated oven until its bottom sets and the top gets golden brown spots which should happen in about 60 minutes.
- If we feel adventurous then we can try lining the baking sheet with 3 layers of oil brushed phyllo sheets.
- Pour the filling on top of the phyllo sheets.
- Place another 3 layers of oil brushed phyllo sheets on top.
- Cut the extra off or even better just fold them up. Make sure the top is lightly brushed with oil too.
- Place the Kugel into the middle rack of a 350°F / 180°C preheated oven until its bottom sets and the top gets golden brown spots which should happen in about 60 minutes.
Notes
F.A.Q.
What makes a kugel a kugel?
Kugel is a German word for “sphere” or “ball” so Kugel refers to the original shape of the dish. Nowadays, Kugels are made in rectangular casserole dish and the word kugel basically means a casserole that was made in the oven using noodles or potatoes with eggs and fat.
Should Kugel be served hot or cold?
Kugel can be served hot or cold. It’s up to personal preferences.
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