Kugel is a Jewish dish similar to a casserole or pudding. There are many kinds of kugels, sweet and savory. Growing up my grandfather used to buy Kugel in the old city of Jerusalem (a.k.a Jerusalem Kugel). It was very peppery and a little spicy for a child. So, I wasn’t a fan. But when we moved to Seattle, a friend brought a sweet and cheesy Kugel to our potluck, and it was love at first bite. After many trials and errors, this is my favorite sweet Kugel recipe.
What Is Kugel?
Kugel, a traditional Jewish casserole dish. Noodles or potatoes are standard ingredients. Beyond that, there are many other possibilities- it can be sweet or savory, dairy or pareve (non-dairy), and of course, have individual tweaks. Noodle kugel is more likely to be a sweet dish with added fruits and spices. Potato kugel is typically savory and can be made with onions and meat.
When Do You Serve Kugel?
Kugel is traditionally served as a side dish on Shabbat or Jewish holidays such as Yom Kippur or Rosh Hashana. In addition, Potatoe Kugel commonly makes an appearance on the dinner table during Passover. It is also an excellent dish for brunch, potlucks, and other special events.
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Sweet Cheese Kugel
- 8 oz (226 grams) wide egg noodles
- 1 stick (110 grams) butter at room temperature+ a little more for greasing
- 3/4 cup (150 grams) granulated sugar
- 8 oz (226 grams) cream cheese, room temperature
- 16 oz (454 grams) sour cream
- lemon zest from one lemon
- 8 large eggs beaten
- 1/2 cup (100 grams) granulated sugar for the top
- Preheat the oven to 350°F/180°C.
- Grease the baking pan and set it aside.
- Cook the noodles according to the directions on the package. Rinse in cold water and drain.
- With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy.
- Add the cream cheese and beat it well.
- Add the sour cream, lemon zest, and beaten eggs, mixing well with each addition.
- Remove about ⅓ of the mixture and set aside.
- Add the cooked noodles to the mixture in the bowl and mix well.
- Pour the noodles into the greased pan.
- Cover with the remaining cheese mixture evenly over the top.
- Sprinkle with sugar.
- Bake for about 40-45 minutes. It should be very lightly golden.
- Leave in the cooling oven for 30 minutes.
- Remove from the oven and serve at room temperature.
Tips and Tricks:
- Sprinkle ½ teaspoon of cinnamon together with the sugar.
- Add 1 cup of raisins: cover the raisins with hot water and let them soak to plump for 10 minutes. Drain and add to the cheese and noodles mixture; mix well.
- Add 1 cup of dried cranberries/dried cherries to the cheese and noodles mixture, mix well.