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Kassoffs’ Sweet Noodle Kugel

Kassoffs’ Sweet Noodle Kugel Related:   appetizers, breakfast & brunch, dairy, desserts & sweets, Hanukkah, North America, Rosh Hashanah, Shabbat, Shavuot, Sukkot, vegetarian, Yom Kippur

Prep time: 1 hour, 15 mins

Cook time: 30-45 mins + noodles

Yield: 6-8 servings

We Kassoffs love our kugels! It’s one of those things that is just part of a Jewish upbringing. My grandmother had a knack for making it just right so that the wide noodles and cheese melded into fluffiness with raisins suspended all the way through it. In my mother’s kugel, the raisins always made their way to the top, where they and the noodles wound up burning. Sweet or savory, you have to use broad noodles. They stand up to the baking process better than the small noodles. Once Todd ate kugel at the Kassoffs, he started making it on his own, using crème fraȋche and golden raisins as in this sweet version. Reprinted with permission from The New Jewish Table by Todd Gray and Ellen Kassoff Gray, © 2013, St Martin’s Press. Photo courtesy of Renee Comet.


  • ½ cup golden raisins
  • ½ pound broad egg noodles
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 16 ounces cottage cheese
  • 2 cups crème fraîche
  • 4 large eggs, beaten
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg


  • Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer. While the raisins are soaking, preheat the oven to 375 degrees. Lightly butter a 9×13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated. Mix the cottage cheese, crème fraȋche, eggs and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown, 30 to 45 minutes.

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