Apricot Cheese Kugel Recipe - Cooking Index
Apricot Cheese Kugel Recipe - Cooking Index
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago." Florence Palermo, Melrose Park, Illinois.
Type: Cheese, Eggs, Fruit| 1 packet | Egg noodles | |
| 8 oz | 227g | Cream cheese - softened |
| 1 cup | 198g / 7oz | Butter or margarine |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/2 cup | 118ml | Lemon juice |
| 12 | Eggs | |
| 18 oz | 511g | Apricot preserves |
| 1/2 teaspoon | 2.5ml | Ground cinnamon - divided |
Cook noodles according to package directions. Meanwhile, in a mixing bowl, beat cream cheese, butter and sugar until smooth; add lemon juice and mix well. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. Spoon half into an ungreased 13 x 9 x 2 baking dish.
Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. Bake uncovered at 325F for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm.
Source:
Taste of Home, June/July, 1997
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