Noodle Kugel with Cream Cheese, Nuts and Cinnamon
12 servings
120 minutes
Noodle kugel with cream cheese, nuts, and cinnamon is a traditional Jewish dish that combines the delicate texture of noodles with a rich creamy flavor and the aroma of cinnamon. This recipe traces back to Ashkenazi Jewish communities where kugel was a beloved family dish served on Shabbat and holidays. Baked nuts create a crunchy caramelized base while cream cheese and sour cream add richness and softness. Subtle notes of vanilla and cinnamon make the taste warm and cozy, perfect for family gatherings. Kugel can be served hot straight from the oven as a main dish or sweet side that pairs wonderfully with fruits or honey. This tender and aromatic dessert evokes memories of home comfort and traditions passed down through generations.
1
In a glass or ceramic baking dish (about 20x30 cm), place 125 g of butter and put it in an oven preheated to 190 degrees for 5 minutes. When the butter melts, remove the dish from the oven and let it cool slightly. Then sprinkle brown sugar over the butter so that it spreads evenly across the bottom. If necessary, level the sugar with a metal spatula. Place the halves of the nuts (rounded side down) on the sugar and gently press them down with the spatula.
- Butter: 250 g
- Brown sugar: 1 glass
- Pecan: 2 glasss
2
Boil egg noodles (preferably flat) in salted water and mix with the remaining 125 g of butter.
- Egg noodles: 450 g
- Butter: 250 g
3
While the noodles are boiling, whisk together cream cheese (or soft cottage cheese), sour cream, eggs, sugar, cinnamon, and vanilla.
- Cream cheese: 450 g
- Sour cream: 225 g
- Chicken egg: 4 pieces
- Sugar: 0.7 glass
- Ground cinnamon: 1 teaspoon
- Vanilla extract: 0.5 teaspoon
4
Add the cooked noodles with butter to the milk-egg mixture, mix gently but thoroughly, and place in a baking dish, trying not to disturb the layer of nuts.
- Egg noodles: 450 g
- Butter: 250 g
5
Bake the kugel for about 1 hour in the oven on the middle rack at 190 degrees, covering the dish with foil. When the kugel is almost ready, remove the foil and bake for another 10 minutes.
6
Leave the finished kugel in the mold to cool for 10 minutes, then separate it from the edges with a knife, cover with a plate, and flip it over. Serve hot.
