Passover apple kugel
We’ve been making this recipe, adapted from the New York Times Passover Cookbook, page 268, for at least the last five years. It’s a nice departure from the typical dry Passover cakes, and especially suited to families who prefer apple desserts. The apples stay relatively crisp, and the eggs give a nice custardy taste and texture. Add half a cup of chopped walnuts if you like a little texture.
- margarine for greasing
- 4 sheets whole wheat matzo, crushed
- 6 large eggs
- 1 cup sugar
- 1 cup raisins
- 1/4 cup orange juice
- grated zest of one orange
- 1 1/2 Tbsp. cinnamon
- 6 tart apples, peeled, cored, and sliced
- Preheat oven to 350F. Grease a 9”x12” baking pan.
- Cover crushed matzo with warm water, then drain and squeeze out water.
- Mix eggs, sugar, raisins, orange juice, zest, and cinnamon. Add soaked matzo, then stir in sliced apples.
- Pour batter into greased pan. Bake 45 minutes. Serve warm or at room temperature.