Gluten Free Apple Noodle Kugel

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


Yield: Makes 8 servings

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


  1. Preheat oven to 375ºF. Oil a 10-inch tart pan; and set aside.
  2. 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.
  3. In a large bowl, whisk together cream cheese, sour cream, ricotta, milk, sugar, and eggs until creamy.
  4. Add the noodles and raisins to the mixture and toss gently until evenly coated.
  5. Scoop mixture into the prepared pan and add small pieces of butter on top.
  6. Bake for 45 to 50 minutes or lightly golden on top.
  7. 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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