What do you get when you take one unnoticed ear infection + one remnant case of tonisilitis + lots of family hounding a cranky child?
A birthday party semi-disaster. Because really, there’s nothing worse than watching your kid cry through half of the fake-cheap party you threw him. (No photo necessary. Trust me.)
But, it’s the week of Passover. That Jewish holiday that makes you remember your ancestors suffered way worse than you, even if you spent a gazillion dollars on something that netted you only 15 minutes worth of good video. Ma Nishtinah.
So I’m trying to make good. By sharing my best sweet matzah kugel recipe. Enjoy, and Happy Pesach!
Sara’s Sweet Matzah Kugel
- 1 box plain matzah
- 8 large eggs beaten
- apricot jam
- 2 tsp salt
- 1/2 stick unsalted melted butter (optional)
- 1 1/2 cup sugar
- generous portion of cinnamon (you can never have too much)
- 2 cups (or more) sliced and peeled Granny Smith apples
Break matzah into medium-sized pieces and soak in hot water until soft, not mushy. Drain water.
Layer matzah and apples in the dish
Beat together eggs, cinnamon, salt and sugar
Arrange matzah in 9 x13 pyrex dish
Pour mixture and butter over matzah and mix around to make sure matzah is coated
Sprinkle top with more cinnamon
Bake at 350 degrees for 60 minutes
For the last 30 minutes spread a generous coat of apricot jam over the top of the kugel. That’s the clincher!
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