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Apricot Noodle Kugel

  • Servings


  • ½ lb Wide Kosher Egg Noodles
  • ½ stick butter, melted
  • 1 lb Cottage Cheese (4% is best but any will work!)
  • 2 lb Sour Cream
  • ½ C Sugar
  • 6 Eggs
  • 1 tsp Cinnamon
  • 8 oz Apricot Preserves
  • 1½ C Dried Apricots, diced


  1. Preheat oven to 375 degrees and grease a 9 x 13 pan with cooking spray.
  2. Boil the noodles in salted water until just underdone.
  3. While the noodles are boiling in a large bowl whisk together the eggs, butter, cottage cheese, sour cream, sugar, cinnamon and preserves.
  4. Once cooked and briefly cooled, add the noodles to the bowl as well as the apricots and mix to coat.
  5. Pour into the prepared baking dish and bake for 30-45 minutes – until the top is golden and the custard has fully set.

You may want a bigger spoon.

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