noodle kugel

Serves 8-10

1 cup (2 sticks) unsalted butter, melted, plus more for dish

Coarse salt

1 lb. broad egg noodles

6 large eggs

2 cups sour cream (16 ounces) room temperature

1 cup sugar

12 ounces cream cheese, room temperature

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large Granny Smith apples (about 12 ounces total) peeled, cored, and chopped into 1/2 inch pieces (about 3 cups)

  • Preheat oven to 350. Butter a 13 x 9 baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot; set aside.
  • Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachments; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter and the cream cheese. Set aside.
  • Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon and the nutmeg. Add apples. Gently toss to coat. Cook tossing occasionally until soft and caramelized, 10-12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles;sprinkle with remaining 2 tablespoons sugar.
  • Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

Note: This dish is very rich. it is best served as a side or with brunch.