Pastry Covered Lokshen Kugel

Looking for a sweet kugel side dish that’s a little different? Look no further, we’ve got you covered! A little sweet, a little savory, and a little nutty, this kugel will be a perfect addition to your Shabbat or Yom Tov meal!

Directions

1. Mix together noodles, oil, vanilla sugar, half a cup sugar, and six egg yolks.

2. Fold the noodle mixture into greased 11-x-16-inch pan. Optional: spread with apricot jam.

3. Beat egg whites until stiff. Add three-fourths cup sugar and fold in walnuts.

4. Pour over noodle mixture.

Prepare the Topping

1. Roll out dough on floured board to approximately 1/8-inch thickness. Place on top of nut mixture.

2. Brush with additional egg yolk. Prick with fork.

3. Bake at 350 degrees Fahrenheit for one hour. Can be served hot or at room temperature. This kugel can be frozen and reheated.

Credits

Photography by Tamara Friedman

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Esther

1 month ago

I’m not so clear on which ingredients go where. The 6 eggs separated- do those yolks go into the noodles plus an additional yolk? And the sugar- which amount for the noodles which one for the snow? Please clarify. Thanks