Apricot Cheese Kugel Recipe

5 5 5
Apricot Cheese Kugel Recipe
Apricot Cheese Kugel Recipe photo by Taste of Home
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Apricot Cheese Kugel Recipe

Read Reviews
5 5 5
Publisher Photo
This sweet noodle kugel is a fun dessert and a super addition to any brunch buffet. My family and friends scrape the pan clean. I got the recipe from my sister years ago. —Florence Palermo, Melrose Park, Illinois
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1 package (16 ounces) wide egg noodles
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 12 eggs
  • 1 jar (18 ounces) apricot preserves
  • 1/2 teaspoon ground cinnamon, divided

Directions

Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.
Spoon half into an ungreased 13-in. x 9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.
Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm. Yield: 12-16 servings.
Originally published as Apricot Cheese Kugel in Taste of Home June/July 1997, p27

Nutritional Facts

1 cup: 466 calories, 21g fat (12g saturated fat), 233mg cholesterol, 224mg sodium, 61g carbohydrate (39g sugars, 1g fiber), 10g protein.

  • 1 package (16 ounces) wide egg noodles
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 12 eggs
  • 1 jar (18 ounces) apricot preserves
  • 1/2 teaspoon ground cinnamon, divided
  1. Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.
  2. Spoon half into an ungreased 13-in. x 9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.
  3. Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm. Yield: 12-16 servings.
Originally published as Apricot Cheese Kugel in Taste of Home June/July 1997, p27

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Reviews forApricot Cheese Kugel

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MS LISA User ID: 5279129 75182
Reviewed Apr. 8, 2013

"This is way beyond good, it's totally excellent!! Perfectly balanced, didn't have to change a thing. A definite "keeper" recipe. Thank you so much !!"

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TexasCookie User ID: 4277703 48095
Reviewed Jan. 9, 2012

"Yummy and comforting dish; quick and easy to make. Great for cold, wet weather like today."

MY REVIEW
califhsmom User ID: 3495561 46411
Reviewed Aug. 19, 2011

"This is an awesome recipe and is the dish is always scraped clean whenever I take it to church potlucks."

MY REVIEW
Hannah0418 User ID: 1795891 45235
Reviewed Jan. 9, 2011

"yum-o!!! although it was terrific with apricot jam, next time i'll try using drained canned apricots."

MY REVIEW
heidisilvan User ID: 2996375 15279
Reviewed Apr. 28, 2008

"looks weird!"

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