Description
This Sweet Noodle Kugel recipe captures the authentic flavor and texture of traditional New York City Jewish deli-style kugel, perfect for holidays or special occasions. Made with wide egg noodles, cottage cheese, sour cream, raisins, and warm spices, this comforting noodle pudding is baked until golden and bubbly.
Ingredients
Pasta
- 1 (8 ounce) package wide egg noodles
Dairy and Eggs
- 2 cups small curd cottage cheese
- 1 ½ cups sour cream
- 3 large eggs, beaten
Sweeteners & Flavorings
- ½ cup white sugar
- ½ cup raisins or golden raisins
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Prepare Ingredients: Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish to prevent sticking.
- Cook Noodles: Fill a large pot with lightly salted water and bring it to a rapid boil. Add the wide egg noodles and cook for 7 to 9 minutes until tender but still firm to the bite. Drain the noodles thoroughly.
- Mix the Kugel Base: In a large bowl, combine the small curd cottage cheese, sour cream, white sugar, raisins, beaten eggs, salt, ground cinnamon, and ground nutmeg. Mix until well incorporated.
- Add Noodles: Fold the cooked and drained noodles into the cottage cheese mixture, ensuring the noodles are evenly coated.
- Transfer and Bake: Pour the noodle mixture into the greased baking dish and spread evenly. Bake uncovered in the preheated oven for about 40 minutes or until the top is golden brown and the kugel is set.
Notes
- Use full-fat sour cream and cottage cheese for the best flavor and texture; light versions will alter the taste.
- For a larger kugel in a 9x13-inch pan, multiply all ingredients by 1 ½.
- Refrigerate leftovers promptly to maintain freshness.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
