Apple Matzo Kug
I love this recipe! Great as a side-dish or dessert. Perfect for Passover, but delicious for anytime of year.
- 4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
- ½ cup light brown sugar
- 1/3 cup orange juice
- 7 plain matzos
- 8 eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cups sugar
- ½ cup butter or margarine, melted
- 1 cup golden raisins
- 1 cup dried apricots, medium, chopped
- 5 tablespoons butter or margarine, cut into small pieces, for casserole topping
1. Preheat the oven to 350 degrees.
2. Toss the apples with the brown sugar and orange juice and set aside in a medium bowl.
3. Break the matzo into 2-3 inch pieces and soak in 1 cup of warm water until soft, but not mushy. Set aside.
4. While the matzo soaks, in a large bowl, beat the eggs with a wire whisk until blended. Add the salt, sugar, cinnamon, melted butter, raisins and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 ½ quart casserole dish or a 10X14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cooks Tip: The kugel can be made 2 days ahead, cooled and refrigerated, covered. Bring to room temperature and reheat in a 350 degree oven.
Makes 12 servings.