Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of traditional Jewish cuisine! Evelyn's Cranberry Pineapple Kugel is not just a recipe; it's a delightful fusion of sweet, creamy, and fruity flavors that will make your family and guests beg for seconds. This irresistible dish transforms humble ingredients into a spectacular dessert-like side that bridges generations and creates instant memories around the dinner table.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 1 cup uncooked egg noodles
- 1 can (15 oz) crushed pineapple, drained
- 1 can (16 oz) whole cranberry sauce
- 4 large eggs
- 1 cup cottage cheese
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Cook the egg noodles in a large pot of salted boiling water according to package directions until al dente, typically 6-8 minutes. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
- In a large mixing bowl, whisk together the eggs until well beaten. Add the cottage cheese, sugar, melted butter, and vanilla extract, mixing thoroughly until the ingredients are fully combined and smooth.
- Drain the crushed pineapple completely, pressing out any excess liquid to prevent the kugel from becoming too watery. Fold the drained pineapple and whole cranberry sauce into the egg mixture.
- Add the cooked egg noodles to the mixture, gently stirring to ensure the noodles are evenly coated with the fruit and egg mixture.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly with a spatula to create a uniform surface.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the kugel is set in the center. The edges should be slightly crispy and the center should not jiggle when gently shaken.
- Remove from the oven and let the kugel cool for 10-15 minutes before serving. This allows the dish to set and makes it easier to slice.
- Serve warm or at room temperature. The kugel can be garnished with a light dusting of cinnamon or powdered sugar if desired.
Tips
- Ensure your egg noodles are al dente - overcooking will make them mushy in the final dish.
- Drain pineapple thoroughly to prevent a watery kugel texture.
- Use room temperature eggs and butter for smoother mixing.
- Don't overmix the ingredients - gently fold to maintain a light texture.
- Let the kugel rest after baking to help it set and make slicing easier.
- For extra richness, consider using full-fat cottage cheese.
- This kugel can be prepared a day ahead and reheated, making it perfect for gatherings.
- Experiment with toppings like a sprinkle of cinnamon or a dollop of whipped cream for added flair.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 135mg
