Name: Roasted Apple-Walnut Noodle Kugel
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: Walnut, avocado, canola or your favorite oil, for greasing the pans; 2 cups unsweetened apple juice; ⅓ cup packed brown sugar; 6 large or 8 to 10 medium sweet, flavorful apples (such as Royal Gala, Golden Delicious, or Braeburn; about 3 pounds), peeled, cored, and quartered, or cut into sixths if large; 2 tablespoons fresh lemon juice; ⅓ cup pitted prunes, quartered; 1½ teaspoons vanilla extract; Salt; 4 large eggs, separated; ½ cup granulated sugar; ½ cup walnuts, lightly toasted and coarsely chopped; 4 ounces medium flat egg noodles (not the twisted spiral kind, which won’t absorb as much of the liquids and flavoring); ⅛ teaspoon nutmeg, preferably freshly grated, or mace; 1 teaspoon ground cinnamon; ⅓ cup graham cracker crumbs (optional)

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Here apples combine with walnuts and prunes to work an alchemy of golden autumn tastes. For a tempting dairy version, see the variation that follows.

Ingredients

Walnut, avocado, canola or your favorite oil, for greasing the pans
6 large or 8 to 10 medium sweet, flavorful apples (such as Royal Gala,

Americas
United States
Dinner
Dessert
Vegetarian
Gluten-free
Autumn

Method

Preheat the oven to 400°F. Line a large baking sheet or very shallow roasting pan with lightly greased foil and on it spread out the apples in a single layer, rounded sides down (so that most of the sugar will be trapped and melted in the curve, rather than sliding off onto the pan). S

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