Served during Jewish holidays, kugel can be sweet or savory or both. The custard base is rich and creamy and characterized by the traditional noodles, it is a sure delight.
Gluten Free Apple Noodle Kugel
A creamy gluten free noodle kugel garnished with apples slices and berries. Serve it any time of the day, but it is usually served as a side dish.
- Oil, for the pan
- 12 ounces Gluten Free Wide Noodle Pasta (Jovial)
- 8 ounces gluten free cream cheese, at room temperature (Philadelphia)
- 1 1/2 cups sour cream (most are gluten free, but watch for "lite" brands
- 1 1/2 cups gluten free ricotta cheese (Organic Valley or homemade) (or GF cottage cheese)
- 1 1/2 cups milk
- 1/3 cup granulated sugar
- 3 large eggs
- 1/3 cup raisins, plus more for garnish
- 2 Tablespoons unsalted butter, cut into small pieces
- 1/2 large apple, sliced, for garnish
- 1 cup blackberries, for garnish
- Preheat oven to 375ºF. Oil a 10-inch tart pan; and set aside.
- Bring a large pot of water to a boil. Add a splash of olive oil and then the noodles. Cook until al dente (tender, but a little chewy). Using a colander, strain the water out and run rinse under running water.
- In a large bowl, whisk together cream cheese, sour cream, ricotta, milk, sugar, and eggs until creamy.
- Add the noodles and raisins to the mixture and toss gently until evenly coated.
- Scoop mixture into the prepared pan and add small pieces of butter on top.
- Bake for 45 to 50 minutes or lightly golden on top.
- Remove from oven and allow to cool for about 5 minutes. Garnish with thinly sliced apples, blackberries, and raisins; and serve warm as a side dish. Serve leftovers for breakfast, lunch or dinner.
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