For the Jewish people, kugel is a meal time staple, from noodle kugel to potato kugel you can find them on tables across the world. During Passover, without access to noodles or flour, we adapt and make things with matzo. For this apple matzo kugel, let's transform a few sheets of matzo into a sweet, cinnamony dish that can be served for breakfast or brunch even as dessert.
As a busy mom of three, I’m always looking for the easy recipes that my kids will gobble up, especially during Passover when our pantry staples look a little different. I dug out my old Congregation Beth Shalom cookbook and found this kugel recipe that fits the bill perfectly. I’ve adapted it a bit, and it's not just an oldie but a goodie, too.
The kugel is as easy to make as mixing up some fried matzo or matzo meal pancakes, and the sweetness of the apples makes it taste like something you’d be happy eating all year long. Mix it up, pop it in the oven, get ready for your day and enjoy!
Ingredients
- Matzo: You’ll want to use unsalted regular matzo in this recipe.
- Eggs: We use a ton of eggs during the Passover holiday to help with the rise and texture of our baked goods, since we don’t eat anything leavened. Large eggs are what I buy.
- Apples: Use your favorite apple in this recipe. We are on a cosmic crisp train right now, but any apple great for baking will be great. If you don't have apples on hand, feel free to substitute with homemade applesauce.
- Chopped Nuts: Use any type of nuts you like. I like pecans or walnuts in this kugel.
How to make an apple matzo kugel
Preheat your oven to 350℉ and spray a 1.5 quart casserole dish with baking spray.
Start by crumbling up the sheets of matzo with your hands then putting them into a bowl. Add about 1 cup water to the bowl, let the matzo soak for about 30 seconds and then drain the water.
In your mixing bowl, beat the eggs, melted butter, sugar and cinnamon until well blended. Add in the soaked matzo, the apples, nuts and mix until well combined.
Transfer the mixture to your baking dish, sprinkle with the cinnamon sugar and pop into the oven for 30-40 minutes.
Add-Ins for a Sweet Matzo Kugel
While this kugel is delish as it stands, you can easily add in other ingredients to if you feel like it.
- Swap in pears instead of apples.
- Add in chopped dried fruit like apricots or prunes.
- Raisins are a controversial add in. For some they are a kugel staple, in our home a big no-no (even though my dad would disagree…he believes the golden raisin has a home in every kugel I make).
Make Ahead and Reheating
You can make the apple matzo kugel up to 2 days ahead of time and then reheat it in a 350 degree oven. Cover it while you reheat it and watch to make sure it doesn’t dry out to much.
If you have leftovers, you can store them in the fridge for up to 5 days and reheat in either the microwave or oven.
More Amazing Passover Recipes
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📖 Recipe
Apple Matzo Kugel
Ingredients
Kugel
- 4 sheets matzos
- 6 eggs beaten
- ½ cup sugar
- ½ teaspoon cinnamon or cinnamon sugar mix
- 4 TB butter or vegan butter or margarine
- 4 apples shredded
- ½ cup chopped nuts
Optional Topping
- ½ cup cinnamon sugar mix
Instructions
- Preheat your oven to 350℉ and spray a 1.5 quart casserole dish with baking spray.
- Start by crumbling up the sheets of matzo with your hands then putting them into a bowl. Add about 1 cup water to the bowl, let the matzo soak for about 30 seconds and then drain the water.
- In your mixing bowl, beat the eggs,melted butter, sugar and cinnamon until well blended. Add in the soaked matzo, the apples, nuts and mix until well combined.
- Transfer the mixture to your baking dish, sprinkle with the cinnamon sugar and pop into the oven for 30-40 minutes.
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