Apricot Noodle Kugel

Great! Easy but fulfilling cooking. For a Kugel contest for Yom Kippur and one for home. Used peach nectar (couldn’t find this product in 5 different stores, even though they said they had it on the shelves. Anyway, it was great. I love the topping and I used lots of butter. I also added apricot preserves and medium chopped dried apricots. Added two extra pounds with just trying it!

This recipe is very close to Mother In Law’s, so I can’t wait to see what she thinks ? At 92, she gotten a bit more critical, but i really think she’ll love. My husband put her handwritten recipe away somewhere, never to be seen again. I’ll update soon. I’ve made many variations of the standard sweet (though we prefer ours a bit less sweet), of traditional kugel/noodle pudding. ⚠️Tip: Apricot & other nectars in the single 12 oz. (?) can is often easily found in most grocery stores, in the juice aisle or often in the aisle with Latin/Hispanic foods, with juices. You can also easily substitute peach, pineapple, apple or even jams or preserves of again, your flavor preference. I recommend slightly warming your jams/preserves first to loosen them up, so they’ll easily mix in with the rest of your ingredients. Don’t let them become too hot though, just warm enough to loosen them. Remember, this dish is easily adaptable to whatever flavor profile you prefer. But keep it fairly simple. Enjoy!

Funny thing is that I was at the Ventura County Fair in 01′ with my cousins from the Garmon Ranch. I followed the recipe except for the apricot nectar (yep, try finding that) so I used spreadable apricot fruit in place of it. This turned out addictingly good. Thank you Diane for a great recipe.

I’ve been making this for years, it’s a fabulous recipe that I share regularly with colleagues, friends, family, really anyone who mentions kugel, or anything that reminds me of kugel, or if they say apricot. Or noodle. You get the idea!!

This had way too much apricot-it overpowered the dish. I may try it again with less and see how it goes.

This was good but a little tto sweet for my taste. I would cut the sugar in half next time.

I’m not a big fan of sweet kugel, but my guests liked this a lot. I added chopped dried apricots and omitted the topping – it was totally fine without, and the edges of the noodles sticking out on top got nice and crispy. This is definitely a dessert – quite sweet and pretty rich. Next time I’d probably cut down the white sugar by half, since the nectar adds a lot of sweetness. Also, the middle never set, so I might add an extra egg?

This is one of the best kugal receipes I’ve ever made. It was a hugh hit with my family! I plan on making this often.

Unbelievable – so delish. I cut down on the butter though – it was just too much – and next time I might cut even more. I didn’t have white sugar, so I used brown and it was fantastic.

I didn’t follow this exactly – but I used the basic amounts for a quick kugel with the ingredients I had on hand. I used a 12-oz box of tri-color twist pasta. I left out the apricot nectar and raisins – and even with a reduced amt of sugar it was plenty sweet for us. The rest was like the recipe but with a bit more cream cheese and 4 eggs instead of 3. I just sprinkled cinnamon and sugar for a topping. Came out great!

Wow! This kugel is terrific. I doubled the recipe to make enough for a potluck luncheon at work. I added peach nectar, instead of apricot – it was on sale. I chopped up some dried apricots in my food processor to replace the raisins. I don’t really care for golden raisins. The cornflake topping really made the dish. I cut back on the butter, using 6 Tbs. instead of 1/2 cup in the topping. My grandmother was my inspiration for this dish and she would have been proud of me. It was almost as good as hers.

I’ve made this ahead of time twice now for group events, doubling the recipe for a 9×13 pan, reheating it just prior to the meal. Rave reviews! I have used apricot preserves as I have never seen apricot nectar & it works just fine. Thanks.

Next time I will use a little less butter – it came out a bit greasy. That said, it’s an awesome VERY sweet kugel and was a hit at my Break the Fast party.

Followed this recipe with the exception of peach juice vs. apricot nectar (could not find any). It was good, my kids weren’t real impressed. It falls into the category of a bread pudding or rice pudding and I prefer the other venues better. Just a matter of preference, it is a good recipe.

I made this recipe for a party of over 100 people. All of it was eaten and praised. People said they had seconds and thirds instead of dessert. I will be sure to make it again.

Made this kugel for Mother’s Day. Got rave reviews. It will probably be the only “sweet” kugel I’ll make from now on. Thank you so much.

This is the best noodle kugel recipe. It is so moist and delicious. I substituted half and half for the milk for extra creaminess. My family loved it! Thanks for the recipe!

the top noodles are not in the mix used a 9×9 pan and there was not enough juice mixture to come to the top of the dish. Tastes good though

The Best! Didn’t change a thing. Family Loves it. We’re not even Jewish! A deffinate must have for that sweet tooth and for something different.

This recipe was good, although I had to change it a bit because my Walmart does not carry apricot nectar. (I used peach instead.) I will leave out the raisins next time and I think I’ll add more sugar to make it a bit sweeter. Also, I mixed the noodle mixture the night before and added the topping the next day just before I cooked it. This worked perfectly – although I added a few more minutes to the baking time. I brought it to a Seder a few nights ago and several people commented on how good it was. Over all, it turned out good ~ one of the better kugel recipes that I have tried.

I used this topping on a dairy kugel and it was delicious. My kugel recipe filled a 9×13 pan, so I had room for only half the topping recipe. I froze the remaining topping to use on the next kugel!