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Killer Kugel

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“from todays NY times, perfect for yom kippur break fast.”
READY IN:
1hr 35mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions, drain and place in a 4-quart bowl.
  2. Put cream cheese and ½ pound butter in food processor; blend until smooth, scraping down sides. Add 1 cup sugar and process until well combined. Add sour cream, vanilla and eggs, and process until well mixed. Fold into bowl of noodles. Stir in pineapple.
  3. Grease a 13-by-9-inch Pyrex dish with about 1 tablespoon butter and pour in the mixture; it will almost overflow. Cover with plastic wrap and refrigerate overnight.
  4. Remove from refrigerator about 1 hour before baking. Preheat oven to 350 and bake mixture for 50 minutes.
  5. Combine walnuts with remaining 1/3 cup sugar and cinnamon, and sprinkle on top of kugel. Dot with remaining 2 tablespoons butter and bake another 20 minutes. Serve warm or at room temperature, cut into 25 pieces.

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