Sweet Noodle Kugel Recipe | Lake Life State of Mind (2024)

FAQs

What is sweet kugel made of? ›

Kugel is basically the Yiddish/Jewish word for casserole. Sweet noodle kugel is typically made from eggs, noodles, sour cream, and cottage cheese, all baked inside a casserole dish.

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

Storing leftover baked kugel: Let cool completely, cover tightly, and refrigerate for up to 3 days. How to freeze noodle kugel: Unbaked or baked, kugel should be tightly sealed in plastic wrap and again in foil. It will keep in the freezer for up to 1 month. Thaw in the fridge overnight before baking or reheating.

Does noodle kugel freeze well? Yes, it freezes really well. Once cooked, wrap well in plastic wrap and then cover with foil.

Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.

Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature. Eaten warm, when just set, noodle kugel's texture is more akin to a baked mac and cheese (the extra-crunchy noodles on top might be the best part.)

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

Sweet kugel is often made with sugar, raisins, and cinnamon. While it may sound like a dessert, sweet kugel is served as a side dish at meals or for breaking your Yom Kippur fast. Savory kugel may include pepper, a crunchy cornflake or breadcrumb topping, onions, and cheese.

Hailing from Germany, kugel is, at its core, a baked casserole with starch (usually noodles or potatoes), eggs and fat. While that's the base, kugel can be found in many variations from savory to sweet. The word kugel is German for “sphere,” which refers to the dumplings that made up the earliest version of the dish.

Can you reheat kugel? ›

Serve hot or warm, freshly baked or reheated. The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven.

Kugel can be eaten warm or cold, as an entrée, side dish, or dessert. The basic formula is simple enough that any home cook can whip it up in a flash and tweak to make it their own, and it is a terrific make-ahead dish, too.

Often kugels are made with noodles, a product generally not permitted during Passover (seven or eight days, depending on one's family tradition) because they contain regular flour. As a consequence, most kugels served at Passover are made with potato.

According to Iowa State University, because egg noodles contain raw eggs, if you let them dry for longer than two hours, you put them at risk of growing salmonella. This is why after your noodles have dried, you will need to place them in a freezer-safe, airtight container.

Place the Kugel in it's frozen state on a flat surface/tray and allow to completely defrost (thaw). Heat oven to 325° and place Kugel in aluminum tray onto a flat baking sheet onto center rack of oven. Heat for 30 minutes (remove cover for last 10 minutes of heating for a crispy top).

Hailing from Germany, kugel is, at its core, a baked casserole with starch (usually noodles or potatoes), eggs and fat. While that's the base, kugel can be found in many variations from savory to sweet. The word kugel is German for “sphere,” which refers to the dumplings that made up the earliest version of the dish.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

The common denominators of all true kugels are a starch base, eggs (or egg substitute), and fat, without the addition of water or other liquids. If the dish lacks any of the basic ingredients, it is technically a casserole or cake, not a kugel.