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Apple-Matzo Kugel

4 large apples, Granny Smith or 4 large any tart apples, cored and cut into medium dice
12 cup light brown sugar
14 cup orange juice
6 plain matzos
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 12 cups sugar
12 cup butter, melted
1 cup golden raisin
1 cup dried apricot, medium, chopped
4 tablespoons butter, cut into small pieces, for casserole topping


Preheat the oven to 350 degrees. Toss the apples with the brown sugar and orange juice and set aside in a medium bowl. Break the matzo into 2-3 inch pieces and soak in 1 cup of warm water until soft, but not mushy. Set aside. While the matzo soaks, in a large bowl, beat the eggs with a wire whisk until blended. Add the salt, sugar, cinnamon, melted butter, raisins and apricots. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2 quart casserole dish or a 10X14 inch pan. Dot the top of the kugel with the 4 tablespoons of butter. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature. Note: The kugel can be made 2 days ahead, cooled and refrigerated, covered. Bring to room temperature and reheat in a 350 degree oven.

Source: www.food.com