Apricot Kugel

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius and lightly butter a 9 by 13 inch baking dish.

   Tip: Use parchment paper on the bottom for easier removal after baking.

2. 2

   Cook the egg noodles according to package directions, then drain well and set aside.

   Tip: Slightly undercook the noodles by one minute so they stay tender after baking.

3. 3

   In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, sugar, vanilla extract, cinnamon, and salt until smooth and well combined.

   Tip: A blender works wonderfully for this if you want an extra creamy texture.

4. 4

   Fold the cooked noodles and chopped apricots into the egg mixture until everything is evenly distributed.

   Tip: Fold gently to avoid breaking the noodles into small pieces.

5. 5

   Transfer the mixture to your prepared baking dish and spread it out in an even layer.

6. 6

   Melt the remaining butter and mix it with the panko breadcrumbs and a pinch of cinnamon, then sprinkle this topping evenly over the kugel.

   Tip: This creates a delightfully crispy golden crust.

7. 7

   Bake uncovered for 40 to 45 minutes until the top is golden brown and the center is set but still slightly creamy.

   Tip: The kugel will continue to set as it cools, so do not overbake.

8. 8

   Let the kugel rest for 10 minutes before serving to allow it to firm up slightly.