Apple Matzo kugel is a casserole side dish that has been a staple at many of our Passover celebrations. While there are countless variations, this recipe comes courtesy of my cousin Michelle, who got it from her friend, Fran. While most recipes I’ve found are for baking in an 8×8 pan, this one is larger to fit in a 9×13 pan – perfect for larger gatherings and/or leftovers. I know TG will feast on it in the days after Seder.
*I’m posting this before I have a photo, in case you want to use the recipe for this weekend. Photo to come later.
Ingredients
- 8 sheets of matzos
- Water
- 6 eggs
- 1 teaspoon salt
- 1 cup sugar
- 1 stick melted margarine
- 2 teaspoons cinnamon
- 1 cup yellow raisins
- 4 large apples (red) grated
Directions
- Break matzos into pieces.
- Soak in water until soft.
- Drain, but do not squeeze dry.
- Beat eggs and salt thoroughly.
- Add sugar, melted margarine and cinnamon.
- Add to matzo mixture.
- Stir in raisins and grated apples.
- Turn into a shallow baking dish, dot with additional margarine (I don’t do this).
- Bake at 350 for 45 minutes or until lightly browned.