Dairy noodle kugel is a favorite with all ages. When I made this recipe for the first time, I had some family members over for a kiddy swimming party in the backyard. While the children splashed and had a great time, the adults sat around watching and schmoozing. I pulled the three kugels out of the oven just as everyone was arriving, and by the time they left, there wasn
- 1 package (10½ oz.) fine egg noodles -
- 1 package (10½ oz.) medium egg -
- 2 Tbsp butter -
- 16 oz. cottage cheese -
- 16 oz. farmer cheese -
- 8 oz. sour cream -
- 8 oz. cream cheese -
- 1½ cups sugar -
- 2 Tbsp vanilla sugar -
- 8 eggs -
- ¼ cup butter -
- 1½ cups panko crumbs (or -
- 1 cup sugar -
- ½ tsp ground cinnamon -
1 Preheat oven to 350° F.
2 Cook noodles with 2 tablespoons butter, according to package directions. Drain but do
3 While noodles are cooking, make crumb topping.
4 Topping: Melt butter in pan and add crumbs, sugar, and cinnamon. Mix to form coarse
crumbs. Remove from heat as soon as ingredients are combined.
5 Place remaining kugel ingredients in a large bowl and mix well (you can use an
immersion blender). Add cooked noodles and stir well until everything is combined.
6 Line three round 9-inch pans or an 11-inch x 16-inch roasting pan with parchment
paper and pour batter into it. Cover with crumb topping. Bake 1½ hours. Smaller kugels
may take less time to bake, so check them after an hour of baking.
NOTE: Panko is a Japanese-style breadcrumb that remains crispier during baking than
regular breadcrumbs. It is available in most kosher grocery stores.