Apple Matzo Kugel: A Sweet and Savory Passover Delight

Recipes Italian Chef

Apple Matzo Kugel: A Sweet and Savory Passover Delight

Passover is a time for tradition, reflection, and of course, delicious food! While matzo might be the star of the seder plate, it can also be transformed into a variety of other dishes, from matzo ball soup to matzo pizza. But one of the most versatile and comforting Passover staples is matzo kugel. And today, we’re taking kugel to a whole new level with a sweet and savory **Apple Matzo Kugel** recipe that’s sure to become a family favorite.

This recipe is perfect for Passover because it uses readily available ingredients and avoids any leavening agents. But honestly, it’s so delicious that you’ll want to make it year-round. The sweetness of the apples complements the slightly savory matzo, creating a delightful balance of flavors and textures. It’s a crowd-pleaser, easy to make, and a fantastic way to use up that box of matzo sitting in your pantry.

## What is Matzo Kugel?

Before we dive into the recipe, let’s clarify what exactly matzo kugel is. Kugel, in general, is a baked pudding or casserole. It’s a traditional Ashkenazi Jewish dish, often served on Shabbat and holidays. Matzo kugel, as the name suggests, uses matzo as its base instead of noodles or potatoes. This makes it a perfect Passover dish, adhering to the dietary restrictions of the holiday.

Matzo kugel can be sweet or savory, depending on the ingredients used. Savory versions often include vegetables like onions, carrots, and zucchini, while sweet versions feature fruits like apples, raisins, and cinnamon. Our apple matzo kugel leans towards the sweeter side, but with a touch of savory from the matzo itself, creating a truly unique and delicious experience.

## Why This Apple Matzo Kugel Recipe Works

This recipe is not just about throwing some matzo and apples together. It’s carefully crafted to ensure the perfect balance of flavors and textures. Here’s why it works so well:

* **Matzo Preparation:** We don’t just soak the matzo in water. We use a combination of hot water and melted butter (or oil for a dairy-free version) to soften it properly. This ensures that the matzo absorbs the flavors and doesn’t end up dry and crumbly.
* **Apple Selection:** We use a combination of apple varieties – tart Granny Smith and sweet Honeycrisp – for a complex flavor profile. This adds depth and prevents the kugel from being overly sweet.
* **Spice Blend:** The warm spices – cinnamon, nutmeg, and a hint of allspice – complement the apples perfectly, creating a comforting and aromatic dish.
* **Custard Base:** The custard base, made with eggs, sugar, and milk (or non-dairy milk), binds everything together and creates a creamy and rich texture.
* **Optional Toppings:** The streusel topping adds a delightful crunch and extra sweetness, making this kugel even more irresistible. You can customize the toppings to your liking, adding nuts, dried cranberries, or even chocolate chips.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this amazing Apple Matzo Kugel:

**For the Kugel:**

* 6 sheets of matzo
* 1 cup hot water
* 1/2 cup melted butter or vegetable oil (for dairy-free)
* 4 large eggs
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice (optional)
* 1/2 teaspoon salt
* 1 cup milk or non-dairy milk (almond, soy, or oat milk work well)
* 2 apples, peeled, cored, and diced (I recommend 1 Granny Smith and 1 Honeycrisp)
* 1/2 cup raisins or dried cranberries (optional)

**For the Streusel Topping (Optional):**

* 1/2 cup all-purpose flour (or gluten-free flour blend)
* 1/4 cup brown sugar
* 1/4 cup cold butter, cubed (or dairy-free butter substitute)
* 1/4 cup chopped nuts (walnuts, pecans, or almonds)

## Step-by-Step Instructions

Now, let’s get to the fun part: making the kugel! Follow these step-by-step instructions for a perfect Apple Matzo Kugel every time:

**Step 1: Prepare the Matzo**

1. Break the matzo sheets into small pieces and place them in a large bowl.
2. Pour the hot water over the matzo and let it soak for about 5 minutes, or until softened. Don’t let it get too soggy, just pliable.
3. Add the melted butter (or oil) to the soaked matzo and mix well to coat.

**Step 2: Make the Custard Base**

1. In a separate large bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, allspice (if using), and salt until well combined.
2. Gradually whisk in the milk (or non-dairy milk) until the mixture is smooth.

**Step 3: Combine the Ingredients**

1. Pour the custard mixture over the softened matzo and stir gently to combine. Make sure all the matzo pieces are coated in the custard.
2. Add the diced apples and raisins (or dried cranberries, if using) to the mixture and stir gently to distribute them evenly.

**Step 4: Make the Streusel Topping (Optional)**

1. In a small bowl, combine the flour, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Stir in the chopped nuts.

**Step 5: Assemble and Bake the Kugel**

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish (or a similar-sized casserole dish).
3. Pour the matzo mixture into the prepared baking dish.
4. If using, sprinkle the streusel topping evenly over the top of the kugel.
5. Bake for 45-50 minutes, or until the kugel is golden brown and set. A toothpick inserted into the center should come out clean.

**Step 6: Cool and Serve**

1. Let the kugel cool for at least 15-20 minutes before slicing and serving. This allows it to set properly and prevents it from falling apart.
2. Serve warm or at room temperature. You can enjoy it as a dessert, a side dish, or even as a breakfast treat.

## Tips and Variations

* **Dairy-Free:** To make this kugel dairy-free, use vegetable oil instead of butter and non-dairy milk instead of cow’s milk. Make sure to use a dairy-free butter substitute for the streusel topping as well.
* **Gluten-Free:** To make this kugel gluten-free, use gluten-free matzo and a gluten-free flour blend for the streusel topping.
* **Nut-Free:** Omit the nuts from the streusel topping or use sunflower seeds or pumpkin seeds instead.
* **Apple Variations:** Feel free to experiment with different apple varieties. Braeburn, Fuji, and Gala apples also work well.
* **Spice Variations:** Adjust the spices to your liking. You can add a pinch of cardamom or ginger for a different flavor profile.
* **Add-Ins:** Get creative with your add-ins! You can add chocolate chips, shredded coconut, or even a drizzle of caramel sauce.
* **Make-Ahead:** You can assemble the kugel ahead of time and store it in the refrigerator overnight. Just add the streusel topping right before baking.
* **Reheating:** To reheat the kugel, cover it with foil and bake at 350°F (175°C) until warmed through. You can also reheat it in the microwave, but be careful not to overcook it.

## Serving Suggestions

This Apple Matzo Kugel is incredibly versatile and can be served in a variety of ways:

* **Dessert:** Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
* **Side Dish:** Serve it alongside a traditional Passover meal, such as brisket or roasted chicken.
* **Breakfast/Brunch:** Enjoy it as a sweet and satisfying breakfast or brunch treat with a cup of coffee or tea.
* **Potluck:** Bring it to a Passover potluck or gathering. It’s sure to be a hit!

## Storage Instructions

* **Leftovers:** Store leftover kugel in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** You can freeze the kugel for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*

* Calories: 300-400 per serving
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 100-120mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Sugar: 25-30g
* Protein: 5-7g

## Conclusion

This Apple Matzo Kugel is a delicious and easy-to-make dish that’s perfect for Passover or any time of year. The combination of sweet apples, warm spices, and slightly savory matzo creates a truly unforgettable flavor experience. So, gather your ingredients, preheat your oven, and get ready to enjoy this comforting and satisfying kugel. Chag Sameach!

## Recipe Card

Here’s a handy recipe card you can print out and keep in your recipe binder:

**Apple Matzo Kugel Recipe**

**Yields:** 9-12 servings
**Prep time:** 20 minutes
**Cook time:** 45-50 minutes

**Ingredients:**

* 6 sheets of matzo
* 1 cup hot water
* 1/2 cup melted butter or vegetable oil (for dairy-free)
* 4 large eggs
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice (optional)
* 1/2 teaspoon salt
* 1 cup milk or non-dairy milk (almond, soy, or oat milk work well)
* 2 apples, peeled, cored, and diced (I recommend 1 Granny Smith and 1 Honeycrisp)
* 1/2 cup raisins or dried cranberries (optional)

**Streusel Topping (Optional):**

* 1/2 cup all-purpose flour (or gluten-free flour blend)
* 1/4 cup brown sugar
* 1/4 cup cold butter, cubed (or dairy-free butter substitute)
* 1/4 cup chopped nuts (walnuts, pecans, or almonds)

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Break matzo into small pieces and soak in hot water for 5 minutes. Drain excess water.
3. Mix melted butter/oil with the soaked matzo.
4. In a separate bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, allspice (if using), and salt. Add milk and mix well.
5. Pour custard over matzo and stir in apples and raisins/cranberries (if using).
6. **For Streusel:** Combine flour, brown sugar, and cold butter until crumbly. Stir in nuts.
7. Pour matzo mixture into the baking dish. Sprinkle with streusel topping (if using).
8. Bake for 45-50 minutes, or until golden brown and set.
9. Cool for 15-20 minutes before serving.

Enjoy!

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