Recipe by Beth Lee

Apricot Apple Matzo Farfel Kugel for Passover

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Parve Parve
Easy Easy
12 Servings

Inspired by the huge interest in my first Passover kugel recipe posted in 2013 and a wonderful 40-year-old recipe I received from a reader, I created this new version adding tart dried apricots, reducing the eggs if desired, and using a crunchy nut and matzo topping.



  • 1/2 cup raisins, regular or golden

  • 1/2 cup dried apricots, chopped

  • 1/2 cup hot water or Alfasi Cabernet Sauvignon or other red wine or orange juice or apple juice

  • 4 cups Manischewitz Matzo Farfel, 5–6 boards of matzo – see note (set aside 1/3 cup for matzo crunch topping)

  • 4 eggs OR 6 eggs (see below)

  • 1/3 cup sugar

  • 2 teaspoons Gefen Cinnamon, divided

  • 1/2 teaspoon nutmeg

  • 2 teaspoons salt, divided

  • 1 stick margarine or butter, divided (2 tablespoons for crisping up matzo farfel (step 3); 4 tablespoons melted for kugel (step 5), 2 tablespoons melted for crunch topping (step 6) )

  • 3 medium or 2 large apples peeled, cored, and sliced

  • 1 teaspoon lemon juice or 1/2 a lemon for squeezing

  • 1/2 cup Haddar Unsweetened Applesauce

  • 2 tablespoons ground flax seed mixed with 4 tablespoons water (optional – flax is kitniyot. Use if you want to reduce the number of eggs to 4.)

Matzo Crunch Topping

  • 1/3 cup matzo farfel, set aside from above 4 cups

  • 2 tablespoons of the melted butter or margarine listed above

  • 1/2 cup finely chopped walnuts or pecans


Prepare the Kugel


Preheat the oven to 350 degrees Fahrenheit and grease a nine- by 13-inch baking dish.


Rehydrate/soften the dried fruit (raisins and apricots) with hot water or whatever liquid you choose. Let them sit while you continue with the other preparation.


Beat two of the eggs and mix with the farfel and a teaspoon of the salt. Heat a skillet to medium low, add the two tablespoons of butter (you can skip the butter here if you want) then add the egg-farfel mixture, mixing frequently to be sure the pieces brown and separate. You can walk away from these while they cook but return frequently to mix and separate the farfel. Once the egg is set, pieces are mostly separate and a little darker, set the farfel aside while you prepare the apples and wet ingredients.


Peel, core, and thinly slice the apples. Sprinkle with a bit of lemon juice to keep them from browning.


In a medium bowl, beat the remaining two eggs with the sugar, one teaspoon of salt, one teaspoon of cinnamon, nutmeg, and four tablespoons of the melted and cooled butter or margarine. Add in the applesauce, flaxseed mixture if using, toasted farfel mixture, and the dried fruit and its soaking liquid. Mix until well combined.


In a small bowl combine all the matzo crunch topping ingredients and mix well.


In your greased baking dish, layer half the apple slices and sprinkle with a dusting of cinnamon if you’d like (optional), then add the matzo farfel mixture, and then top with the remaining apples. Then sprinkle with the matzo nut crunch topping.


Bake for approximately 40 minutes. (should get crunchy on the top and see it bubbly on the inside). 


Instead of buying pre-made farfel, simply place the matzo boards in a ziplock bag and use your rolling pin to break them up into little pieces. Two boards will yield about one cup of farfel.


You can make it ahead but be sure to reheat in the oven so the crunch returns to the topping!


This recipe originally appeared on OMG Yummy.

Apricot Apple Matzo Farfel Kugel for Passover

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