Traditional Apple Noodle Kugel
Traditional apple noodle kugel is a comforting casserole of tender egg noodles, tart‑sweet apples, eggs, butter and sugar, scented with cinnamon or vanilla. Baked until golden and slightly crisp. It serves as a warm side or rustic dessert with a custardy interior and caramelized, crunchy edges.
It makes a noticeable difference when the kugel is prepared with homemade egg noodles, as they contribute a richer flavor, certainly fewer unnecessary additives, and an unmistakable and tender-yet-chewy texture.
Traditional Apple Noodle Kugel Recipe
By Zosia Culinary Adventures | Date: January 09, 2026
Preparation Time: making pasta 1.5 hrs, plus 30 minutes for other Mise en place
Cook Time: 45 minutes to 1hr
Yield: 10 servings
Ingredients:
550 g cooked a la dente homemade egg noodles or store purchased
1 kg peeled apples, cored and thinly sliced plus 1/2 cup lemon juice & 1/2 cup water
2 tsp cinnamon
3 large eggs, room temperatures
30 g unsalted butter
130 g granulated sugar
30 g honey maid graham baking crumbs or regular breadcrumbs
20 g powdered sugar for dusting (optional)
Instructions:
Prepare the egg noodles following the recipe, cooking them until al dente. Drain and set aside, then gently toss in a glass bowl while still hot with 20 g of butter, working it through the strands until it is fully melted and evenly incorporated throughout.
Peel some of the apples, remove the cores and thinly slice them. If you would rather have no apple peel at all, peel every apple instead. I personally prefer to leave as much skin as possible to retain the fiber and nutrients. Toss the sliced apples in a little lemon‑water to keep them from browning, then set them aside until you’re ready to use them.
Preheat the oven to 350°F (177°C). Grease and dust with breadcrumbs a 23 cm–wide, 6.5 cm–deep copper saucepan—or any casserole dish you prefer; note that the larger the pan, the thinner the finished dish will be.
Strain the apples, and mix with 30 g of sugar and cinnamon.
Whip the egg yolks together with 100 g of sugar until pale and slightly thickened, and in a separate bowl whip the egg whites until soft peaks form.
Fold the egg yolk mixture into the noodles, then very carefully and gently incorporate the whipped egg whites so the batter remains airy. Spoon half of the noodle mixture into the bottom of the prepared pan, arrange all the thinly sliced apples in an even layer across the surface, and finish by spreading the remaining noodle mixture evenly on top. Bake uncovered for about 45 minutes, or until the surface develops a crisp, deep golden‑brown crust; if you prefer an extra‑crisp finish, you can turn the broiler on for 1–2 minutes after the 45 minutes to achieve a superior, caramelized crust.
Serve the hot apple noodle kugel, gently dusted with powdered sugar, immediately.
If you have any leftovers, gently preheat a frying pan with a knob of butter and toss the noodles in until they become nicely caramelized. I personally find the reheated portion tastes even better than when freshly made. Avoid using the microwave to warm them, as it undermines the whole purpose of healthy eating.❤️
