Apple-matzo Kugel

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 4 large apples, granny smith or 4 large any tart apples, cored and cut into medium dice
• 1/2 cup light brown sugar
• 1/4 cup orange juice
• 6 plain matzos
• 8 eggs
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups sugar
• 1/2 cup butter, melted
• 1 cup golden raisin
• 1 cup dried apricot, medium, chopped
• 4 tablespoons butter, cut into small pieces, for casserole topping

Recipe

• 1 preheat the oven to 350 degrees.
• 2 toss the apples with the brown sugar and orange juice and set aside in a medium bowl.
• 3 break the matzo into 2-3 inch pieces and soak in 1 cup of warm water until soft, but not mushy. set aside.
• 4 while the matzo soaks, in a large bowl, beat the eggs with a wire whisk until blended. add the salt, sugar, cinnamon, melted butter, raisins and apricots.
• 5 squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. stir the kugel well and pour into a lightly greased 2 ½ quart casserole dish or a 10x14 inch pan. dot the top of the kugel with the 4 tablespoons of butter.
• 6 bake the kugel for 1 hour. cover the top with foil if the top begins to become too brown early in the baking. remove the kugel from the oven and cool to room temperature.
• 7 note: the kugel can be made 2 days ahead, cooled and refrigerated, covered. bring to room temperature and reheat in a 350 degree oven.