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Sweet Noodle Kugel

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Serves 6

  • by Ellen Kassoff Gray, Todd Gray from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

  • 1/2 cup golden raisins
  • 1/2 lb. broad egg noodles
  • 4 Tbs. unsalted butter (1/2 stick), melted
  • 16 oz. cottage cheese
  • 2 cups crème fraîche
  • 4 large eggs, beaten
  • 1 tsp. pure vanilla extract
  • 1/2 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Photo: Renee Comet

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