People of any faith can prepare this fantastic traditional Jewish noodle dish.
Step 1: Prep equipment Preheat the oven to 350 degrees Fahrenheit. Rub 1 tablespoon melted butter inside a 13-by-9-inch baking dish. Then fill a stockpot 3/4 full of salted water and place it on medium-high heat to boil.
Step 2: Add noodles to water Add the egg noodles to the boiling water and allow them to boil for six minutes, or until they're al dente. Then drain the noodles and return them to the pot.
TIP: Egg noodles do not need to be rinsed to remove starch, but they should be run under cold water to stop the cooking process.
Step 3: Mix eggs and sour cream Mix the eggs and sour cream in a mixing bowl with your electric mixer on medium, using the paddle attachment. Mix until well combined.
Step 4: Add sugar and cream cheese Add 3/4 of the sugar, 3/4 cup of the butter, and the cream cheese to the egg mixture, and beat at medium speed until everything is blended.
Step 5: Cook apples Melt 2 tablespoons butter in a skillet over medium heat. Add 2 tablespoons sugar, the cinnamon, and the nutmeg to the melted butter and stir. Then add the apples to the sugar mixture and stir gently to coat. Cook the apples for 10 minutes, until they are soft and caramelized.
Step 6: Stir apples Stir the apples into the egg mixture and pour it over the egg noodles. Then gently toss the noodles to combine.
Step 7: Prep noodles Pour the noodle mixture into the prepared baking dish. Drizzle the last 2 tablespoons of melted butter and the remaining sugar over the top.
Step 8: Bake dish Bake the noodle mixture for 30 minutes, or until it is set and top is golden brown. Then remove it from the oven and place it on a wire cooling rack. Allow it to cool for 15 minutes before serving.
FACT: Traditionally a side dish or dessert, kugel originated as a salty dish made with bread or flour. Germans revised the dish to use noodles.