Create a dessert from scratch or use what's on the shelves? Check out this Kugel recipe to easily make the afternoon tastier!
Equipment
1 17"x17" / 45cm x 45cm High walled dish or several smaller
Ingredients
1lbEgg noodlewider the better but any pasta would do it really
5medium Eggs
1cupSour cream or quark
3cupsCottage cheese
1teaspoonSalt
1teaspoonVanilla extract
1cupRaisins
1tablespoonHoney or sweetener of choiceoptional
6sheets Phyllo sheetoptional
1tablespoonCooking oiloptional
Instructions
Cook the pasta according to the instruction on the packaging. If we were brave enough and made our own fresh egg pasta then we have an easy job because once the pasta comes up from the bottom, its ready to be taken out. Homemade dried pasta needs a bit of practice but it's still doable. Simply add the pasta to boiling salty water then take it out when the outside softened up, yet the inside still holds somewhat firmly.
Rinse the pasta under running cold water briefly to wash away the surface starches that can cause it to stick together. Let it cool a bit.
Mix eggs, sour cream or quark, cottage cheese, salt, vanilla extract, raisins and optional honey or sweetener of choice in a big bowl.
Gently mix in the pasta.
Fill a baking dish with the Kugel mixture.
Place the Kugel into the middle rack of a 350°F / 180°C preheated oven until its bottom sets and the top gets golden brown spots which should happen in about 60 minutes.
If we feel adventurous then we can try lining the baking sheet with 3 layers of oil brushed phyllo sheets.
Pour the filling on top of the phyllo sheets.
Place another 3 layers of oil brushed phyllo sheets on top.
Cut the extra off or even better just fold them up. Make sure the top is lightly brushed with oil too.
Place the Kugel into the middle rack of a 350°F / 180°C preheated oven until its bottom sets and the top gets golden brown spots which should happen in about 60 minutes.