My sister-in-law emailed me this recipe for Passover Cottage Cheese Kugel. She wrote that a friend brought this delicious kugel to her house, and "everyone raved about it." It is a tasty way to end the holiday and an easy way to get rid of leftover matzo. For a different and tasty Passover meal, serve this dairy kugel with a fresh salad.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 2 cups matzo farfel
- 3 eggs
- 1/4 cup sugar
- 2 cups cottage cheese or Israeli white cheese
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup apricot preserves
- sugar
- cinnamon
Preparation:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease an 8x8 inch baking pan.
2. Soak matzo farfel in cold water for a few minutes, until soft, and drain. In a separate bowl, beat eggs until fluffy. Add all other ingredients (except matzo) and beat until creamy. Mix in farfel and stir.
3. Pour into pan. Sprinkle with cinnamon and sugar mixture. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 45-50 minutes.
Serving Suggestions: Serve with a salad.
2. Soak matzo farfel in cold water for a few minutes, until soft, and drain. In a separate bowl, beat eggs until fluffy. Add all other ingredients (except matzo) and beat until creamy. Mix in farfel and stir.
3. Pour into pan. Sprinkle with cinnamon and sugar mixture. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 45-50 minutes.
Serving Suggestions: Serve with a salad.