Recipe of the Month | Apricot & Apple Kugel

Passover is coming up right around the corner. Cuisine Unlimited is here to provide you with whatever food you may need for your Seder through our easy online Passover order form. In case you want to try making some of your own Jewish fare, we have a perfect recipe for you to try out!

Kugel is a traditional Ashkenazi Jewish dish. The first kugels were savory ones made from bread and flour. Today, the baked pudding or casserole is most commonly made from egg noodles or potatoes. Many different sweet and savory variations have developed has the dish's popularity has spread within the Jewish community. Our Apricot & Apple Kugel puts a sweet spin on the traditional dish.

Apricot & Apple Kugel

Yields 10 servings


4 large apples, Granny Smith, cored and cut into medium dice

1/2 c. light brown sugar

1/4 c. orange juice

6 plain matzos

8 eggs

1 t. salt

1 t. ground cinnamon

1 1/2 c. sugar

1/2 c. (8 T) butter or margarine, melted

1 c. golden raisins

1 c. dried apricots, medium, chopped

4 T. margarine, cut into small pieces, for topping


  1. Preheat oven to 350°F.
  2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
  3. Break the matzos into 2- to 3-inch pieces and soak in 1 cup of warm water until soft, but no mushy. Set aside.
  4. While the matzos soak, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
  5. Squeeze the liquid from the softened matzos and add them 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 small pieces of margarine.
  6. Bake the kugel for 1 hour, covering 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.

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