Tradition – The Sweet Kugel

After Cooling

The other day, Deb and I again this year made the Sweet Kugel – 4 of them to be exact. One for me, one for her, one for MaryAnn, and one for Marlene.

This time we had Deb’s 6 year-old grandson Huxley as an extra pair of hands – he made short work of peeling/slicing the apples using Deb’s handy dandy Apple Peeler & Corer! (This is a very kid-friendly recipe and project, it turns out).

While Huxley was prepping the apples, I made the dough, cut it into four portions, rolled out the first.

Making The Kugel

Huxley topped the dough with strawberry jam and whole berry cranberry sauce, then he added a quarter of the apples, sprinkled raisins on top, I sprinkled the cinnamon and sugar on top of that, then flopped the dough around the topping and tipped it into the baking dish.

Huxley helped with all four kugels, making sure the one with the most apples was in his grandma’s dish.

The whole process didn’t take us long. We were done, washing up and all, in about an hour.

The kugels were left to bake for an hour and a half at 352°. I took them out and cooled them, then wrapped the one for me and put it in the freezer. The other three are in my fridge, each waiting to be sent to its proper home.

If you’re interested in trying a sweet kugel yourself, here’s the recipe and description of the process from my 2015 blog entry.

I couldn’t resist having a taste – I took a big spoonful from the one I saved for myself – the one now in my freezer.

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