Passover will be here in just two weeks! For those of you celebrating, that means putting away all of the bread products and bringing out the matzoh! Matzoh is an unleavened flatbread, eaten during the 8 days of Passover in the Jewish tradition.
Some people love it, and others think it tastes like cardboard. I am in the middle. If I slather it with peanut butter or jam, it’s just like any other cracker to me.
When it’s used in this Passover Apple-Matzoh Kugel, you’d barely know it’s there.
Kugel is a traditional baked side dish, usually made with egg noodles or potatoes. But for Passover, we use Matzoh.
This Apple-Matzoh Kugel is not a family recipe (I’m not allowed to share those!), but rather one I adapted from a popular recipe online. The original recipe contained A LOT of butter and sugar, but in typical LCBA fashion, I adapted it to make it healthier.
I cut way down on the added sugar because the sweetness from the apples and dried fruit was enough. I also reduced the amount of butter used and substituted whole wheat matzoh for regular.
I won’t lie, I feel strange creating my own recipes for Jewish holidays. It feels wrong, like I am cheating on family recipes and breaking with tradition.
I know that’s only because my mom makes the BEST food for Jewish holidays. For Passover, her matzoh ball soup, brisket, and chocolate matzoh crunch are unbeatable. Why should I even bother trying to come up with anything new?
Perhaps I am a bit nostalgic because I won’t be home with my family for Passover this year. Even though I love to cook, there is nothing like my mom’s food. I’ll bet a lot of you can relate!
Even though it isn’t Mom’s, this Apple-Matzoh Kugel is DELICIOUS. I know it’s one I will make year after year.
If you’re cooking for a large crowd, this recipe can easily be doubled. Just make sure to use a larger baking dish. Also great about this recipe is that you can make it 1-2 days ahead of time and reheat it in the oven before your Seder.
Happy Passover to those who are observing!
- 2 large granny smith apples, cored and cut into ½ inch pieces
- ⅛ cup light brown sugar
- ⅛ cup orange juice
- 3.5 whole wheat matzohs
- 4 eggs
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ⅓ cup light brown sugar
- 2 Tablespoons granulated sugar
- 2.5 Tablespoons unsalted butter, melted
- ½ cup golden raisins
- ⅓ cup dried apricots, chopped
- Preheat the oven to 350°F. Lightly grease an 11x7 or 8x8 baking dish. Set aside.
- Toss the apples with the brown sugar and orange juice in a medium bowl. Set aside.
- Break the matzoh into 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- While the matzoh soaks, beat the eggs in a large bowl until blended. Add the salt, cinnamon, vanilla extract, sugars, and melted butter. Stir in the raisins and apricots.
- Strain the liquid from the softened matzoh and add the matzoh to the egg mixture. Then add the apples. Stir lightly to combine and then pour the mixture into the greased baking dish.
- Place the kugel on the middle rack of the oven and bake for 1 hour. Check after 40 minutes and if the top begins to brown too early, tent the baking dish with aluminum foil.
- Remove the kugel from the oven and cool to room temperature.