Apple kugel with matzo
8 servings
30 minutes
Apple kugel with matzo is a traditional dish of German cuisine that combines the sweetness of baked apples, the tenderness of matzo, and the aroma of cinnamon. Historically, kugel originated as a Jewish dish but its variations spread across different cuisines worldwide. In this recipe, apples are caramelized with brown sugar and orange juice while matzo adds a light texture. Butter makes it especially soft and juicy, and raisins and apricots add fruity richness. Kugel is perfect for both family dinners and festive tables. It is good warm or chilled and can be served with cream or ice cream. Each spoonful of this dish brings comfort and warmth, creating an atmosphere of home hospitality that evokes memories of traditions and family gatherings.
1
Preheat the oven to 180 degrees.
2
Cut the apples in half and remove the core. Dice into small cubes. Transfer to a bowl and add sugar and orange juice. Mix well.
- Green apples: 4 pieces
- Brown sugar: 0.5 glass
- Orange juice: 0.3 glass
3
Break the matzah into small pieces, place in a bowl, and pour 1 cup of warm water over it.
- Matzo: 6 pieces
4
Meanwhile, in a large bowl, beat the eggs. Add salt, sugar, cinnamon, 8 tablespoons of softened butter, raisins, and finely chopped dried apricots.
- Chicken egg: 8 pieces
- Salt: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Sugar: 1.5 glass
- Butter: 12 tablespoons
- Dried apricots: 160 g
- Light raisins: 190 g
5
Slightly squeeze the matzo and drain the water, add it to the egg mixture along with the apples. Mix well and place in a greased rectangular dish. Top with diced remaining butter.
- Matzo: 6 pieces
- Green apples: 4 pieces
- Butter: 12 tablespoons
6
Bake for 1 hour (if the edges start to burn early, cover the dish with foil). Cool to room temperature and serve.