Passover Matzo Kugel with Apples

The whole family will love this Passover Matzo Kugel with Apples! You can make this kugel ahead of time and reheat it in the oven before your Seder.

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 matzo! Matzo 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 Matzo Kugel with Apples, 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 Matzo.

This Matzo 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 found a way to make it healthier without jeopardizing any of the flavor.

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 and substituted whole wheat matzo in place of 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 matzo ball soup, brisket, and chocolate matzo 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 Matzo Kugel with Apples 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! If you’re looking for more Passover recipes, try my Passover Matzo Granola next!

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Passover Matzo Kugel with Apples

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

The whole family will love this Passover Matzo Kugel with Apples! It is made with whole wheat matzo and packed with sweet apples. Make this kugel ahead of time and reheat it in the oven before your Seder.

Course: Side Dish

Cuisine: American, Jewish

Keyword: Kugel, matzah, matzoh, passover

Servings: 8

Author: Rachel (littlechefbigappetite)

Ingredients

• 2 large granny smith apples, cored and cut into 1/2 inch pieces
• 1/8 cup + 1/3 cup light brown sugar
• 1/8 cup orange juice
• 3.5 whole wheat matzos
• 4 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 2 Tablespoons granulated sugar
• 2.5 Tablespoons unsalted butter, melted
• 1/2 cup golden raisins
• 1/3 cup dried apricots, chopped (optional, can substitute more raisins instead)

Instructions

1. Preheat the oven to 350°F. Lightly grease an 11x7 or 8x8 baking dish. Set aside.

2. Toss the apples with 1/8 cup brown sugar and orange juice in a medium bowl and set aside.

3. Break the matzo into 3-inch pieces and soak in 1 cup of warm water until soft but not mushy, 1-2 minutes.

4. While the matzo soaks, beat the eggs in a large bowl until blended. Add the salt, cinnamon, vanilla extract, granulated sugar, remaining 1/3 cup brown sugar, and melted butter. Stir in the raisins and apricots.

5. Strain the liquid from the softened matzo and add the matzo to the egg mixture. Then add the apples. Stir lightly to combine and then pour the mixture into the greased baking dish.
6. 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.
7. Remove the kugel from the oven and cool to room temperature.

Notes

* Recipe adapted from Epicurious

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