Roasted Apple-Walnut Noodle Kugel

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

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Here apples combine with walnuts and prunes to work an alchemy of golden autumn tastes. For a luscious dairy version, see Cook’s Note.

Ingredients

6 large or 8–10 medium (about 3 pounds) sweet, flavorful apples (such as Royal Gala,

Dessert
Gluten-free
Vegetarian
Autumn
Jewish

Method

Preheat the oven to 400°F. Line a large baking sheet or very shallow roasting pan with 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