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Parve
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
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!
1 package (12 ounces) Gefen Thin Noodles, cooked in salt water for six minutes and drained
1/3 cup oil
1 teaspoon Gefen Vanilla Sugar
1/2 cup plus 3/4 cup sugar, divided
6 eggs, separated
1 and 1/2 cups Gefen Ground Walnuts
1/2 package or 6 ounces ready pie or flaky dough or any pie dough
1 egg yolk
Mix together noodles, oil, vanilla sugar, half a cup sugar, and six egg yolks.
Fold the noodle mixture into greased 11-x-16-inch pan. Optional: spread with apricot jam.
Beat egg whites until stiff. Add three-fourths cup sugar and fold in walnuts.
Pour over noodle mixture.
Roll out dough on floured board to approximately 1/8-inch thickness. Place on top of nut mixture.
Brush with additional egg yolk. Prick with fork.
Bake at 350 degrees Fahrenheit for one hour. Can be served hot or at room temperature. This kugel can be frozen and reheated.
Photography by Tamara Friedman
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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