Apple Chestnut Noodle Kugel

Brynie Greisman Recipe By
  • Cooking and Prep: 1 h 15 m
  • Serves: 18
  • Contains:

A delightful change from the typical sweet noodle kugel. Apples are synonymous with Rosh Hashanah, and the chestnuts add creaminess and awesome texture to the kugel and the topping. This got accolades from all ages. Freezes well too.

Ingredients (18)



Start Cooking

Prepare the Kugel

Yields 2 9-inch (23 centimeter) round pans (approximately 18 servings) or 18-20 muffins

  1. Cook noodles according to package directions. Drain and rinse under cold water. Return to pot and cover until ready to use.

  2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two nine-inch (23-centimeter) round pans with Gefen Easy Baking Parchment Paper and spray with cooking spray, or line a muffin tin with muffin papers and spray with cooking spray.

  3. Add eggs, oil, sugar, honey, nutmeg, cinnamon, salt, and vanilla sugar to the noodles and mix well. Place chestnuts and applesauce in the food processor with blade attachment and process until smooth. Add to noodles and mix. Add the grated apples and dried cranberries and mix together well. Divide the mixture among the two prepared pans or the prepared muffin tin.

  4. For the topping: Mix all ingredients together in a small bowl until well combined. Sprinkle evenly over kugels or muffins.

  5. Bake covered for half an hour. Uncover and bake for another half an hour for kugels and 20 minutes for muffins. During the last five minutes of baking time, lower the oven heat to 325 degrees Fahrenheit (160 degrees Celsius). Remove from oven.


While there is a widespread minhag not to eat nuts on Rosh Hashanah, there are varying customs about which nuts are included. Follow your own custom.


My mother-in-law used to put raisins into half of her sweet noodle kugel, and those who didn’t like raisins got a slice from the other side. You can do the same if some of your family members don’t care for dried cranberries.


Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger

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