Sweet Lokshen Kugel

The Sweet Lokshen Kugel has been a cherished dish in my family for generations. I remember the warm afternoons spent in my grandmother’s kitchen, the air thick with the sweet aroma of baked noodles and spices. It was a special occasion whenever she made this comforting casserole, and her laughter would fill the room as she shared stories from her childhood while preparing it. I always looked forward to the moment when we would sit around the table, awaiting a slice of that golden, crispy-top kugel. It’s a dish that not only nourishes the body but also feeds the soul, bringing family and friends together for shared memories and laughter.

In my experience, what truly sets the Sweet Lokshen Kugel apart is its versatility. It can be enjoyed as a delightful side dish during holiday feasts or as a sweet treat at brunch. Each bite delivers a perfect blend of creamy textures from the sour cream, cottage cheese, and cream cheese, complemented by the slight sweetness of sugar and the hint of cinnamon. This kugel isn’t just food; it’s a connection to my roots, a taste of home, and I can’t wait to share it with you.

What Goes Into Sweet Lokshen Kugel

The ingredients for Sweet Lokshen Kugel are fairly simple, yet each plays a crucial role in creating that perfect balance of flavors and textures. The rich combination of wide egg noodles, a trio of creamy cheeses, and sweet raisins makes for a truly decadent dish. Each ingredient complements the others beautifully, coming together to form a deliciously comforting casserole.

• 1 cup raisins (optional) – These sweet morsels add a lovely touch of sweetness to the kugel. Feel free to substitute with other dried fruits like craisins or apricots if you prefer.
• 12 ounces wide egg noodles – The base of the kugel, these noodles provide a hearty texture that absorbs all the creamy goodness.
• 6 large eggs – They bind the ingredients together while adding richness to the dish.
• 1 pound sour cream (2 cups) – This creamy ingredient adds a tangy flavor and luscious texture.
• 8 ounces cottage cheese (1 cup) – It contributes to the overall creaminess and adds a bit of protein.
• 8 ounces cream cheese, softened (1 cup) – A key player, this ingredient brings a smooth texture and rich flavor.
• 1 cup sugar – Sweetening the dish for a delightful contrast to the savory elements.
• 1/4 cup unsalted butter, melted – Adds richness and flavor, ensuring the kugel is moist and delicious.
• 1/4 teaspoon salt – A pinch of salt helps balance the sweetness.
• Cinnamon and sugar for dusting – This topping gives the kugel a lovely finish; it’s all about that sweet crust!
• Nonstick cooking oil spray – To prevent sticking, this is essential for easy serving.

Cooking Method for Sweet Lokshen Kugel

Making Sweet Lokshen Kugel is a delightful experience that fills your kitchen with warm, inviting aromas. Follow along, and you’ll create a dish sure to impress your family and friends.

1. Start by placing a rack in the middle of your oven and preheating it to 350 degrees F. This ensures a perfectly baked kugel right from the beginning.
2. While the oven heats, take a bowl and cover the raisins with hot water. Let them soak to plump while you prepare the other ingredients. This will enhance their sweetness and texture.
3. Next, bring a large pot of water to a boil. Add the noodles to the pot, then bring it back to a boil. Cook until tender, which should take about 5 minutes. We want them soft but not overly mushy. Drain the noodles and return them to the pot.
4. In a food processor or blender, add the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Blend until the mixture is smooth and creamy. This is where the magic begins!
5. Pour the creamy egg mixture over the cooked noodles in the pot. Stir well until everything is combined, ensuring that the noodles are evenly coated with the mixture.
6. Once drained, stir the swollen raisins into the noodle mixture, adding bursts of sweetness throughout the kugel.
7. Next, spray a 9×13 inch baking dish with nonstick cooking oil. Carefully pour the noodle mixture into the dish, spreading it evenly.
8. Now, it’s time to top the kugel. Generously sprinkle with sugar and lightly dust with cinnamon. You can also get creative and add your favorite kugel topping like streusel or crushed graham crackers.
9. Place the dish in the oven and bake for about 60 minutes, turning it halfway through cooking. You’re looking for the center to be set and the tips of the noodles to turn that beautiful golden brown.
10. Once baked, remove the kugel from the oven and let it rest for 15 to 20 minutes before slicing. This helps it firm up, making it easier to serve. Enjoy your kugel warm or cold; it’s delicious either way!

Ways to Customize

There are countless ways to make the Sweet Lokshen Kugel your own. Don’t be afraid to get creative and add your twist to this classic dish!

• Fruits: Add different dried fruits like cranberries or chopped apricots to change the flavor profile.
• Nuts: Incorporate chopped nuts such as walnuts or pecans for added crunch and flavor.
• Spices: Experiment with different spices like nutmeg or allspice for a warm, spiced flavor.
• Cheese variations: Try different types of cheese such as ricotta for a creamier texture.
• Vegan adaptation: Substitute dairy products with plant-based alternatives, using vegan cream cheese and yogurt.
• Serving suggestions: Serve with fresh fruit or a dollop of yogurt for a refreshing contrast.
• Seasonal flavors: In the fall, add pumpkin puree or mashed sweet potatoes for a seasonal twist.

Serve This Sweet Lokshen Kugel With

• Holiday Feasts: This kugel is a wonderful addition to any holiday meal, be it Hanukkah or Rosh Hashanah.
• Brunch: Serve warm slices during brunch alongside fresh fruit or a light salad.
• Comfort Food: Pair it with hearty main dishes, making it an ideal side for roasted meats or vegetables.
• Seasonal Events: Prepare for family gatherings or potlucks where comfort food is a must.
• Snack Time: It’s perfectly acceptable to enjoy a slice as a midday snack or dessert!

FAQ

Conclusion

The Sweet Lokshen Kugel is truly a delightful dish that brings together the best flavors and textures, creating a comforting experience for anyone who tries it. With its rich history and versatility, it’s perfect for gatherings or even a cozy meal at home. I encourage you to try making this recipe; it’s a wonderful way to connect with culinary traditions while enjoying a delicious meal that’s sure to please everyone at the table!

Sweet Lokshen Kugel

The ultimate comfort food, Sweet Lokshen Kugel is a creamy, sweet noodle dish that’s perfect for family gatherings. With its rich texture and delightful blend of flavors, it’s an easy weeknight dinner that will surely satisfy your cravings. Make it tonight for a warm, inviting dish everyone will love!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dishes

Cuisine Jewish

Servings 15 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Blender
• Oven
• Food Processor

Ingredients

  

• 1 cup raisins optional
• 12 ounces wide egg noodles
• 6 large eggs
• 1 pound sour cream 2 cups
• 8 ounces cottage cheese 1 cup
• 8 ounces cream cheese softened, OR farmer's cheese, crumbled
• 1 cup sugar
• 1/4 cup unsalted butter melted
• 1/4 teaspoon salt
• 1 cup Cinnamon and sugar for dusting
• 1 can Nonstick cooking oil spray

Instructions

 

• Start by placing a rack in the middle of your oven and preheating it to 350 degrees F. This ensures a perfectly baked kugel right from the beginning.
• While the oven heats, take a bowl and cover the raisins with hot water. Let them soak to plump while you prepare the other ingredients. This will enhance their sweetness and texture.
• Next, bring a large pot of water to a boil. Add the noodles to the pot, then bring it back to a boil. Cook until tender, which should take about 5 minutes. We want them soft but not overly mushy. Drain the noodles and return them to the pot.
• In a food processor or blender, add the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Blend until the mixture is smooth and creamy. This is where the magic begins!
• Pour the creamy egg mixture over the cooked noodles in the pot. Stir well until everything is combined, ensuring that the noodles are evenly coated with the mixture.
• Once drained, stir the swollen raisins into the noodle mixture, adding bursts of sweetness throughout the kugel.
• Next, spray a 9x13 inch baking dish with nonstick cooking oil. Carefully pour the noodle mixture into the dish, spreading it evenly.
• Now, it's time to top the kugel. Generously sprinkle with sugar and lightly dust with cinnamon. You can also get creative and add your favorite kugel topping like streusel or crushed graham crackers.
• Place the dish in the oven and bake for about 60 minutes, turning it halfway through cooking. You’re looking for the center to be set and the tips of the noodles to turn that beautiful golden brown.
• Once baked, remove the kugel from the oven and let it rest for 15 to 20 minutes before slicing. This helps it firm up, making it easier to serve. Enjoy your kugel warm or cold; it’s delicious either way!

Notes

• Use a timer: Keep an eye on your kugel as it bakes. Overcooking can lead to a dry texture, while undercooking won't set the center.
• Topping options: Don't hesitate to experiment with toppings. Crushed cornflakes or nuts can add a delightful crunch to your kugel.
• Resting time: Allow the kugel to rest before serving. This makes slicing easier and enhances the flavors as they meld.
• Storage: Store any leftovers in an airtight container in the fridge for up to a week.

Keyword comfort food, holiday recipes, Jewish noodle pudding, Sweet Lokshen Kugel

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.