Sunday, September 20, 2009

Apricot Kugel With Homemade Noodles

I only make this once a year because it is kind of a pain. It is still Danny's favourite, or at least that's what he claims. You can use any broad noodles for this.

For the noodles:

3 egg yolks plus 1 whole egg
1 teaspoon salt
3 tablespoons cold water
1 cup semolina flour
1-2 cups AP flour

Beat eggs until light. Add water and salt and mix well. Add the semolina and mix well. Work in remaining AP flour until dough is quite stiff. Wrap in clingfilm and let rest 30 minutes before rolling out and cutting. Let dry on a rack for an hour before using.

For the Kugel:

1 1/2 cups broad noodles, cooked and drained
2 eggs, lightly beaten
1 tablespoon melted butter
1/4 teaspoon salt
1 cup full fat (4%) cottage cheese
1/2 cup sour cream
1/4 cup grated cheddar cheese
1/2 cup raisins
8 canned apricots, diced
1/2 teaspoon cinnamon
1/2 cup sugar

Preheat oven to 375 degrees F.

Combine everything and pour into a well-greased casserole. Bake about 1 hour or until top is nicely browned and is no longer wet looking. Serve hot or cold.

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