Recipe by Brynie Greisman

Noodle Kugel with Fruit and Crumb Topping

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Noodle Kugel with Fruit and Crumb Topping
Parve Parve
Easy Easy
15 Servings
Allergens

Contains

- Wheat - Soy - Tree nuts - Gluten - Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Low Fat

An old-time favorite with a new twist. This kugel, crowned with alternate stripes of crumbs and a variety of fruit pie filling, makes a striking presentation. I prepared one for the photo shoot and had to make another one because everyone who was in the house or happened to pop into the house took “just a sliver” and that was the end of it all too quickly. Freezes beautifully and cuts like a charm. Thanks, R.K.

Ingredients

Main ingredients

  • 1 14-ounce (400 gram) package fine noodles

  • 1 and 1/2 – 2 cups slightly sweetened soy milk

  • 2/3–1 cup sugar

  • 2 tablespoons vanilla sugar

  • generous pinch salt

Topping

Crumbs

  • 1 and 1/2 cups Kedem Tea Biscuit crumbs

  • 1/3– 1/2 cup ground filberts or almonds

  • 1 and 1/2 tablespoons oil

  • 3 tablespoons light brown sugar

  • generous shake or 2 of Gefen Cinnamon

Directions

Prepare the Kugel

1.

Cook noodles according to package directions and drain.

2.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

3.

Add the remaining kugel ingredients and mix well. Pour into a greased nine- by 13-inch oven-to-tableware dish.

4.

Combine all crumb ingredients in a medium-sized bowl.

5.

Place a row of crumbs on top of kugel, gently pressing down. Then spread a row of cherry pie filling right near it.

6.

Continue with a row of crumbs and then a row of blueberry pie filling until the entire top is covered.

7.

Bake for 45 minutes or until done. If crumbs appear too brown before the kugel is ready, loosely cover with a piece of Gefen Parchment Paper and continue baking.

Tips:

I did a thicker row of crumbs (yes, I used a ruler so it would be even!) and a thinner one of the fruit pie filling, but you can do as you please. You can also do stripes in the width.

Notes:

You will have leftover crumbs, which you can freeze for later use.

Credits

Photography: Daniel Lailah Food Styling: Amit Farber

Recipe tags

beautiful presentation crowd-pleaser crowdpleaser freezer-friendly fruity kugel Jewish cuisine jewish food kugel lukshen lukshon noodle kugel pie filling Shabbos sweet sweet kugel traditional traditional Jewish food
Noodle Kugel with Fruit and Crumb Topping

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Esther
Esther
2 months ago

Made this. Was so stunning and delicious! Definitely worthy to serve to guest!

0
mindy
mindy
6 years ago

another crumb topping any ideas for another crumb topping i can use? i dont think i can get the Kedem Tea Biscuit crumbs, where i live.
thanks!!

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0
En}o}wah
En}o}wah
Reply to  mindy
6 years ago

I live in Israel, and if you do as well, you can use tea biscuits made by Hadar, or Elite, and they are usually called Petite Be’er פתי בירר in Hebrew. There are others, these are the ones that come to mind.

0
moonymous
moonymous
Reply to  En}o}wah
6 years ago

thank you!

0
mindy
mindy
5 years ago

very sweet yum! but i would cut out some sugar next time!

0
Chaia Frishman
Chaia Frishman
Reply to  mindy
5 years ago

It’s pretty easy to do that,and smart too.

0
wpdiscuz   wpDiscuz

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