Apricot Apple Matzo Farfel Kugel for Passover
Inexplicably, the most popular post on my food blog is an apple matzo farfel kugel recipe from 2013. I like to think it’s popular because of its in-depth analysis of what works and doesn’t work in a kugel recipe and of course, the recipe itself. But to be honest, it’s probably because of a dearth of good, moist, flavorful kugel recipes online for Passover. Inspired by a comment on my 2013 post from a reader, I’ve developed another variation, apricot apple matzo farfel kugel, to give you yet another tasty option. Phyllis said:
“LOVED THE KUGEL RECIPE. LOVE YOUR SITE. WILL SEND YOU A SWEET FRUIT KUGEL RECIPE THAT I FOUND 40 YEARS AGO IN GOOD HOUSEKEEPING. IT IS A DAIRY KUGEL SO IT IS NOT KOSHER FOR A MEAT DINNER IF YOUR STRICKLY KOSHER BUT IT IS DELICIOUS. THE RECIPE REALLY DOESN’T LIST ALL THE INGREDIENTS SO YOU HAVE TO READ THE ENTIRE RECIPE. I AM SO HAPPY I FOUND YOUR WEBSITE. PHYLLIS”
Making this online connection with Phyllis was priceless and she really did send me the recipe!
A Reader Shares a 40-year-old Matzo Kugel Recipe
Inspired by Phyllis’ 40 year old Good Housekeeping recipe, especially her notations on it, I developed this new recipe using what I hope is the best of my 2013 version and hers. Phyllis’ version of the Good Housekeeping recipe substitutes dried apricots for the dates (I love dates but the apricots add a lovely tartness that really zings up the kugel). Plus it uses a crunchy matzo nut topping. This nutty crisp-like layer adds terrific texture as a counterpoint to the moist and soft interior.
Lightened-up Apricot Apple Matzo Farfel Kugel
I chose to keep this kugel non-dairy except for butter. For anyone keeping kosher, stick with your butter-substitute of choice. In addition, I always feel that Passover meals tend to be very egg and matzo heavy. So I attempted to keep the eggs at a minimum (4) and used applesauce and some flaxseed meal to augment moisture and to bind it together, subbing for what would have been an additional 4 eggs. These two substitution suggestions are frequently used for vegan baking (no eggs). These two changes worked beautifully – the applesauce added moisture and flavor and the flaxseed added nutrition and held the kugel together perfectly. If you have no issue with more eggs, absolutely use more. But I would strongly suggest at least using the applesauce in place of two of the eggs for the moisture and flavor.
So without further delay – here is the reader-inspired Apricot Apple Matzo Farfel Kugel with a Nutty Matzo Crunch Topping. And thank you so much Phyllis for the inspiration!
For even more Passover recipe inspiration, check out my Recipe and Resource Guide for Passover.
Apricot Apple Matzo Farfel Kugel for Passover
Ingredients
- 1/2 cup raisins regular or golden
- 1/2 cup dried apricots chopped
- 1/2 cup hot water or red wine or orange juice or apple juice
- 4 cups matzo farfel 5-6 boards of matzo (set aside 1/3 cup for matzo crunch topping)
- 4 eggs OR 6 eggs see below
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons salt
- 1 stick of margarine or butter divided - (2 tblsps for crisping up matzo farfel (step 3); 4 tblsps melted for kugel (step 5), 2 tblsp melted for crunch topping (step 6) )
- 3 medium or 2 large apples peeled, cored, and sliced
- 1 teaspoon lemon juice or 1/2 a lemon for squeezing
- 1/2 cup unsweetened applesauce
- 2 tablespoons ground flax seed mixed with 4 tablespoons of water optional - use if you want to reduce the number of eggs to 4
Matzo Crunch Topping
- 1/3 cup matzo farfel set aside from above 4 cups
- 2 tablespoons of melted butter or margarine listed above
- 1/2 cup finely chopped walnuts or pecans
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
Instructions
- Preheat the oven to 350 degrees and grease a 9 X 13 baking dish.
- Rehydrate/soften the dried fruit (raisins and apricots) w hot water or whatever liquid you choose - let them sit while you continue with the other preparation
- Instead of buying pre-made farfel, simply place the matzo boards in a ziploc bag and use your rolling pin to break them up into little pieces. 2 boards will yield about 1 cup of farfel.
- Beat 2 of the eggs and mix with the farfel and a teaspoon of the salt. Heat a skillet to medium low, add the two tablespoons of butter (you can skip the butter here if you want) then add the egg farfel mixture, mixing frequently to be sure the pieces brown and separate. You can walk away from these while they cook but return frequently to mix and separate the farfel. Once the egg is set, pieces are mostly separate and a little darker, set the farfel aside while you prepare the apples and wet ingredients.
- Peel, core, and thinly slice the apples - sprinkle with a bit of lemon juice to keep them from browning.
- In a medium bowl, beat the remaining 2 eggs with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 4 tablespoons of the melted and cooled butter or margarine. Add in the applesauce, flaxseed mixture, toasted farfel mixture, and the dried fruit and it's soaking liquid. Mix until well combined.
- In a small bowl combine all the matzo crunch topping ingredients and mix well.
- In your greased baking dish, layer 1/2 the apple slices and sprinkle with a dusting of cinnamon if you'd like (optional), then add the matzo farfel mixture and then top with the remaining apples. Then sprinkle with the matzo nut crunch topping.
- Bake for approximately 40 minutes. (should get crunchy on the top and see it bubbly on the inside). You can make it ahead but be sure to reheat in the oven so the crunch returns to the topping!
You may also like -
The Best Passover Recipes and Resources for a Stress-Free and Delicious Holiday
A Brick by Any Other Name — Mastering Matzo Farfel Kugel for Passover
It’s Almost Passover but I’m Playing with Flour!
Chocolate-covered Matzo with Toasted Nuts and Sea Salt
Bubbe’s Bubula – Recreating my Grandma’s Puffy Matzo Meal Pancake
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!
I’m so going to make this! sounds so good with the dried apricots and contrasting textures. Thanks!
I hope you like it! Let me know. Are you hosting at home?
That looks good,I think I too will make this:)
Hi Jael. Great! Let me know what you think! I just made it again yesterday and my friend loved it. It’s a bit of work to put together (not hard just takes a bit of time) but it makes for a tasty result. I think it’s worth the effort. Happy Passover!
I absolutely love that a reader sent you a recipe! How fun! And I love that you were able to take bits and pieces of one of your favorites and bits of her recipe and make something fun and new! The applesauce and flax subs are great too. I can imagine that add a lot to the flavor and nutrition. I am not Jewish, but have been wanting to do a Passover meal anyway. I will have to add this to my must try list!
thanks for stopping by Carlee! You should definitely do a Passover dinner next year – it is always always fun to have everyone participate in the meal and for the food to be symbolic of the key parts of the story. If you need any help with menu planning – you know where to find me. I’d love to help.
would like to know what apples are best to use, Granny Smith, Mcintosh, Blush, Fuji
Red Delicious, gosh there are so many to choose from
Hi Carrie – I would go with Granny Smith, Fuji, or blush or a combo – sweet/tart/crunchy. Let me know how it comes out and if you have any more questions!
Hi there!
This came out a bit dry for me – but I’m not a great cook. Where do you think I went wrong? Followed the ratios very closely :/.
You may have done nothing wrong Danielle :-). I just made it the other day and it was super tasty – I really love the crunchy stuff on top especially and the apricot flavor – but it was a touch dry as well. Did u remember to put in the liquid from the dried fruit (cuz I almost tossed it!). I’m also thinking it depends on the juiciness of the apples and how many you use. I was thinking that if I cut the apples thinner, the same amount of apples can go farther but it would mean less apple in the dish overall (does that make sense). I am making it again this Saturday and will pay close attention again to see if I can offer up any notes for next year! Sorry it came out dry. I appreciate your feedback very much. No matter how many times you test a recipe, variables can always come into play. One other idea I have toyed with is baking it with the cover on until near the end and then uncovering it to crisp up the top. Might retain more juiciness. Chag Sameach and thanks again for the feedback.