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Gluten Free Pineapple Noodle Kugel


This kugel is not overly sweet, yet it satisfies that need for a somewhat sweet side dish to serve alongside our festive meat and chicken dishes. The blended fruit adds a creaminess that precludes the need to use lots of oil. Freezes well.


Yields two nine-inch (20 cm) round kugels, 8—10 servings each


Preheat oven to 350°F (180°C). Place eggs, sugar, and salt in the food processor with the knife attachment and process for a minute or two until light and lemon colored.


Add the remaining ingredients and mix until well combined. (Pineapple pieces will blend.)


Add to noodles in a large bowl. Mix together well.


Pour into two nine-inch (20 centimeter) round pans lined with Gefen Parchment Paper.


Combine all topping ingredients in a small bowl. Sprinkle over top of kugel.


Bake for 45 minutes or until golden brown.


If you use kosher l’Pesach noodles, prepare according to package directions and measure approximately five cups of noodles. If you’re using blintz crepes, use your favorite crepe recipe or use the following: six eggs, one cup water (up to one to one and a half cups if necessary), full half cup potato starch, scant half tsp salt, and third cup oil. Mix altogether in food processor. Fry blintz leaves in a nonstick frying pan. Try to make them as thin as possible. Then roll two—three crepes together and slice into thin strips. Again, you should have about five cups. Proceed as above. (Blintz leaves and strips freeze well.)