Apricot cheese kugel
Apricot Cheese Kugel recipe
- One 16-ounce package wide egg noodles
- One 8-ounce package cream cheese, softened
- 1 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup lemon juice
- 12 eggs
- One 18-ounce jar apricot preserves, divided
- 1/2 teaspoon ground cinnamon, divided
Cook noodles according to package directions. Meanwhile, in a mixing bowl, beat cream cheese, butter, and sugar until smooth; add lemon juice, mix well. Beat eggs, one at a time. Drain and rinse noodles; add egg mixture. Spoon half into an ungreased 13 x 9 x 2-inch baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. Bake, uncovered, at 325 degrees for 45 minutes or until golden and knife inserted near center comes out clean. Serve warm.
Kugel may be reheated in the oven or microwave.
Serves:12 to 16
Tags: recipe, Apricot cheese kugel, cooking, diy