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Recipe by Brynie Greisman

Sweet Noodle Kugelettes

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Parve Parve
Easy Easy
25 Servings
Allergens

Lukshen kugel is a staple in many homes on Friday night. Why not serve up a healthier version without telling anyone? This came out so good, that as the stylist was popping the kugelettes out of their tins, he popped at least two of them into his mouth without warming them up! Honestly, it tastes better than the original!

Ingredients

Main ingredients

  • 12 ounces (340 grams) Manischewitz Fine or medium noodles (or a combination)

  • 12 ounces (340 grams) whole wheat spaghetti, broken into pieces

  • 6-8 eggs

  • 1/4 cup oil

  • 1/2 cup Haddar Applesauce

  • 1/2 heaping cup turbinado sugar

  • 4 packages vanilla sugar

  • 1 tablespoon salt

  • 2 tablespoons wheat germ

  • 2 tablespoons ground almonds

  • 1/4 cup Gefen Honey

  • 1/4 teaspoon white pepper

  • 1 and 1/2 teaspoons cinnamon

Directions

Prepare the Kugel

1.

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

2.

Cook and drain noodles and spaghetti, but do not rinse.

3.

Mix all ingredients together in a large bowl, taking care that everything is very well combined.

4.

Pour into prepared pans (three nine-inch rounds or 16 mini kugelettes plus one nine-inch round) and bake as follows: nine-inch rounds for one hour and kugelettes for 35-40 minutes, or until golden. Freezes beautifully.

Tips:

Wheat germ and ground nuts should both be kept in the fridge or freezer to enhance shelf life and preserve freshness. Wheat germ can be added to many baked goods, replacing a small part of the flour and adding a lot of nutrition.

Notes:

This is based on a recipe in the Bobov cookbook – the original recipe calls for all white noodles, 3/4 cup oil, 1 cup sugar, and 1/4 cup bread crumbs. I subbed part whole wheat pasta (it doesn’t look brown after being cooked and doesn’t taste different here at all), reduced the oil and subbed applesauce (keeps it just as creamy), reduced the sugar and subbed healthier binders in place of the bread crumbs – wheat germ and ground nuts. I also upped the cinnamon because I felt it could use it, and used 8 eggs and not 6 as is called for because I felt it necessary for the texture.

Credits

Photography: Daniel Lailah Food Styling: Amit Farber

Sweet Noodle Kugelettes

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leah
leah
10 months ago

what can I use instead of wheat germ?

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Raquel
Raquel
Reply to  leah
10 months ago

It won’t be an even swap, but you can do a TBSP or 2 of whole wheat flour. You can most likely also swap for almond meal, ground flaxseed, or ground sesame

Chava Baila
Chava Baila
3 years ago

Freezer friendly Do these freeze well? how to warm up on shabbos from the freezer? thank you!

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So}mous
So}mous
Reply to  Chava Baila
3 years ago

yes and I would defrost them first and then warm them on on a hot plate or blech.

Lisa Weber
Lisa Weber
3 years ago

Hi.

Can this recipe be successfully cut in 1/2?

Raquel
Raquel
Reply to  Lisa Weber
3 years ago

Hi, yes- I don’t see why not 🙂

Chava Baila
Chava Baila
3 years ago

Do these freeze well? how to warm up on shabbos from the freezer? thank you!