Apple and Apricot Kugel Pudding

Apple and Apricot Kugel Pudding


1 person made this

Your classic Jewish dessert or brunch side dish, apples and apricots are baked with matzos. This recipe also reheats well so you can make it a day ahead.

Serves: 10 

  • 7 matzos
  • 1/2 cup water
  • 1/2 cup apple juice, divided
  • 4 tart apples, peeled and thinly sliced
  • 1/2 cup brown sugar
  • 8 eggs
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup white sugar
  • 120g butter, melted
  • 2 cups dried apricots, diced

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 180 degrees C. Butter a large baking tin or casserole dish.
  2. In a bowl, combine water and 1/4 cup apple juice. Break up the matzos into large pieces and soak in the water/juice until just softened. Drain in a colander and set aside.
  3. In a bowl, combine the brown sugar and remaining apple juice until sugar is dissolved. Toss the sliced apples with this mixture and set aside.
  4. In another bowl, beat the eggs then add the salt, cinnamon, sugar, melted butter and apricots. Mix well.
  5. Add the drained matzos and the apples to the egg mixture. Stir lightly and pour into the baking tin. Dot the top with a couple of teaspoons of butter and bake 1 hour. If it starts to brown too quickly, cover with foil.

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