Cinnamon Kugel

How to make Cinnamon Kugel

Ingredients:

1 340g bag of egg noodles, cooked and drained

5 large eggs

2 cups 480ml milk

2 cups 450g cottage cheese

1 cup 240g sour cream

1 ¼ cups 250g white granulated sugar, divided

½ cup 113g butter, melted

6 oz. 170g cream cheese, room temperature

1 ½ teaspoons salt

1 tablespoon vanilla extract

⅓ cup 67g white granulated sugar

⅓ cup 67g brown sugar

1 teaspoon cinnamon

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, 1 cup of white sugar, melted butter, cream cheese, salt, and vanilla until thoroughly combined.

Stir in the cooked noodles and transfer the mixture to the prepared baking dish.

In a small bowl, mix together the remaining ⅓ cup of white sugar, brown sugar, and cinnamon.

Sprinkle the sugar mixture evenly over the top of the noodles.

Bake for 1 hour or until the top begins to brown.

Allow the kugel to cool for a few minutes before serving. It can be served warm or at room temperature.

Notes:

If you want to add some texture to the dish, you can sprinkle some chopped nuts (such as walnuts or pecans) on top of the sugar mixture before baking.

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days before baking.

You may need to increase the baking time if baking the dish from the fridge.

If you don’t have egg noodles, you can substitute with another type of pasta (such as penne or rigatoni).

This recipe can be made with low-fat cottage cheese and sour cream to reduce the calorie and fat content.