Apple Matzo Kugel for Passover

Apple matzo kugel with apricots and a crisp topping is a wonderful Passover side dish with a touch of sweet, tart and crunch and an option for lightening the egg volume too -- a nice option for Passover menus! This recipe was inspired by a reader who loved my first farfel kugel recipe in 2013.

You might also love my savory matzo farfel kugel recipe.

For ease of browsing, find all of my Passover recipes in one place.

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Unexpectedly, my matzo farfel kugel post went viral in 2013. A happy reader then left this comment:

“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”

Phyllis

Kugel lover

Making this online connection with Phyllis was priceless and she really did send me the recipe!

Why you'll love this recipe

So many reasons to love this apple matzo kugel recipe if you're looking for a classic Passover side dish. Or you have a niece, like I do, that adores matzo farfel kugel!

• This recipe incorporates the best of the viral 2013 recipe and Phyllis' 40-year-old Good Housekeeping recipe for a fruit kugel, including her custom notations. This recipe has love and experience baked right into it!
• The apricots! Phyllis suggested subbing the apricots for the dates originally written in the recipe. As much as I love dates, the tartness of apricots really zings up the matzo kugel. Good idea Phyllis!
• The crunchy topping. This nutty crisp-like layer adds terrific texture as a counterpoint to the moist and soft interior. And let's face it - matzo is, by definition, bland! So a good matzo kugel needs some add-ins!
• It's non-dairy if you use a butter substitute so you can serve it with a meat-based meal!
• I've offered a way to reduce the eggs by using flaxseed (assuming this is on your acceptable Passover foods list) and applesauce. These two substitution suggestions are frequently used for vegan baking (no eggs) and they worked beautifully in the kugel. The applesauce added moisture and flavor and the flaxseed added nutrition and held the kugel together.

Ingredients you'll need and substitutions

Yes there are a few more ingredients than you might find in other apple matzo kugels, but believe me, they make this the best farfel kugel you will ever make!

Matzo kugel base

• Matzo farfel: There is no need to buy a really expensive can of matzo farfel. Just grab a few boards from your matzo box, throw them in a plastic bag, grab your rolling pin and glide over them a few times. Voila - you have matzo farfel!
• Dried fruit: I like to use raisins and apricots. But feel free to sub in other dried fruits of your choosing. But don't skip them because they really add a nice contrast and flavor to the kugel.
• Liquid to plump dried fruit: I like to add the savory depth of red wine but you can use hot water, orange juice, apple juice, grape juice, or pomegranate juice.
• Eggs and flaxseed meal: I explored reducing the egg volume in this kugel simply because we tend to eat so many eggs during Passover. If flaxseed is on your acceptable list of foods for Passover, mixed with water, it is a nice substitute for eggs and add fiber to the kugel too!
• Applesauce: A great way to add moisture and more apple flavor to this kugel.
• Fresh apples: Use a firm apple like a granny smith or fuji or honey crisp and definitely ok to use more than one kind. Flavor, flavor, flavor!
• Butter/margarine: This recipe will work fine with real butter or your preferred butter substitute.
• Kosher salt: I use Diamond Crystal kosher salt. If you use Morton's kosher salt, use a a little over half as much. If you are using table salt, use half or less of what I call for. Yes, there really is a difference in the "saltiness" of each type of salt.

Crunchy topping for kugel

• Cinnamon: Use any type of cinnamon (yes there are different varieties such as Saigon or Ceylon but a standard store-bought jar labeled "cinnamon" is fine!)
• Granulated sugar: Regular white sugar is fine - you're basically making a cinnamon sugar topping at a 6 to 1 ratio sugar to cinnamon.
• Matzo farfel: See above!

Ingredients to buy!

• Passover Matzo
• Flaxseed Meal
• Cinnamon

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How to make this recipe

To learn how to make apple matzo kugel for Passover, break the steps down into the farfel ingredient prep, the crunch topping prep, layering the kugel, and the baking! Yes, there are a few extra steps in this kugel but that's how you end up with a flavorful matzo kugel - three words that don't always go together!

1. Preheat the oven to 350°F and grease a 9 X 13 baking dish.

Kugel ingredient prep

2. Rehydrate the dried fruit with hot water or whatever liquid you choose - let them soak while you continue with the other preparation.

3. Make your own farfel by placing the matzo boards in a ziploc bag, then use your rolling pin to break them up into little pieces. 2 boards will yield about 1 cup of farfel.

4. Beat 2 of the eggs and mix with the farfel and a teaspoon of the salt.

5. Heat a skillet to medium low, melt two tablespoons of the butter then add the egg farfel mixture, mixing frequently. 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.

6. Peel, core, and thinly slice the apples - sprinkle with a bit of lemon juice to keep them from browning.

7. In a medium bowl, beat the remaining 2 eggs (4 if you don't use the flaxseed) with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ 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.

Matzo crunch topping + form + bake

8. In a small bowl combine all the matzo crunch topping ingredients and mix well.

9. In your greased baking dish, layer ½ the apple slices and sprinkle with a dusting of cinnamon if you'd like (optional). Add the matzo farfel mixture and then top with the remaining apples. Sprinkle with the matzo nut crunch topping.

10. Bake for approximately 40 minutes. (should get crunchy on the top and bubbly on the inside).

Expert Tips and Recipe FAQs

1. This apple matzo kugel is non-dairy if you use a butter-substitute. If you don't mind the dairy, by all means use real unsalted butter!
2. The original recipe called for 8 eggs. In an attempt to reduce the number of eggs to 4 or 6, I added applesauce and flaxseed meal. If flaxseed meal is not kosher for passover for you, then use 6 eggs and the apple sauce. Still 2 eggs less than the original!
3. To plump up and soften the dried fruit, plain hot water will do the trick. If you want to add a little bit more flavor, use one of the alternative liquid suggestions in the recipe.
4. I love the tang of the apricots and sweetness of the raisins, but you can try cranberries, cherries or dates (like the original recipe) or dried figs or prunes - whatever dried fruit you prefer or have on hand.

More Kugel and Passover Inspiration

Matzo Farfel Kugel, the OG!

Savory Matzo Farfel Kugel

Potato Kugel

For Passover answers (not to the 4 questions) and recipe inspiration, check out my Recipe and Resource Guide for Passover.

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Apple Matzo Kugel with a Crisp Topping

Beth Lee

Apple matzo kugel with apricots and a crisp topping is a wonderful Passover side dish with a touch of sweet, tart and crunch and an option for lightening the egg volume too -- a nice option for Passover menus! This recipe was inspired by a reader who loved my first farfel kugel recipe in 2013.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 40 mins

Total Time 1 hr 25 mins

Course Passover Side Dish

Cuisine Jewish Holiday Cooking

Servings 12 servings

Calories 334 kcal

Ingredients

  

1x2x3x

• ½ cup raisins regular or golden
• ½ cup dried apricots chopped
• ½ cup hot water or red wine or orange juice or apple juice
• 4 cups matzo farfel 5-6 boards of matzo (set aside ⅓ cup for matzo crunch topping)
• 4 eggs 6 eggs if you don't use flaxseed mixture
• ⅓ cup sugar
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 2 teaspoons kosher salt
• 1 stick of unsalted 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 ½ a lemon for squeezing
• ½ cup unsweetened applesauce
• 2 tablespoons ground flax seed mixed with 6 tablespoons of water optional - use if you want to reduce the number of eggs to 4

Matzo Crunch Topping

• ⅓ cup matzo farfel set aside from above 4 cups
• 2 tablespoons of melted butter or margarine listed above
• ½ cup finely chopped walnuts or pecans
• ½ 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) with hot water or whatever liquid you choose (wine, apple juice, orange juice, pomegranate juice, grape juice). Let them sit while you continue with the other preparation.
  
• Make your own farfel, 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, melt two tablespoons of the butter then add the egg farfel mixture, mixing frequently to be sure the pieces brown and separate. You can walk away while this cooks but return frequently to mix and separate the farfel. Once the egg is set, pieces are mostly separate and a little darker in color, 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 (4 if you don't use the flaxseed) with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ 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 ½ 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 bubbly on the inside). You can make the kugel ahead but be sure to reheat in the oven so the crunch returns to the topping!
  

Notes

• This kugel is non-dairy if you use a butter-substitute. If you don't mind the dairy, by all means use real unsalted butter!
• The original recipe called for 8 eggs. In an attempt to reduce the number of eggs to 4 or 6, I added applesauce and flaxseed meal. If flaxseed meal is not kosher for passover for you, then use 6 eggs and the apple sauce. Still 2 eggs less than the original!
• To plump up and soften the dried fruit, plain hot water will do the trick. If you want to add a little bit more flavor, use one of the alternative liquid suggestions in the recipe.
• I love the tang of the apricots and sweetness of the raisins, but you can try cranberries, cherries or dates (like the original recipe) or dried figs or prunes - whatever dried fruit you prefer or have on hand.

Nutrition

Calories: 334kcalCarbohydrates: 62gProtein: 8gFat: 6gSaturated Fat: 1gCholesterol: 82mgSodium: 423mgPotassium: 273mgFiber: 3gSugar: 15gVitamin A: 340IUVitamin C: 2.7mgCalcium: 34mgIron: 2.4mg

Keyword apples, kugel, matzo,

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