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Recipe in Spotlight - Apple-Matzoh Kugel

Jarrod Bernstein shares his recipe for Apple-Matzoh Kugel.

Editor's note: This post is part of a series spotlighting different family recipes used by members of the Obama Administration for Passover.

This recipe is from my wife Hildy, who got it from her friend Jane in Connecticut.  Dessert is always the hardest part of the Seder meal, and this one is just sweet enough without being overpowering. It's so good, my wife brings it out even when it is not Peseach!  

Apple-Matzoh Kugel

Yield: Makes 12 servings

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice

1/2 cup light brown sugar

1/4 cup orange juice

6 plain matzohs

8 eggs

1 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups sugar

1/2 cup (8 tablespoons) butter or margarine, melted

1 cup golden raisins

1 cup dried apricots, medium, chopped

4 tablespoons butter or margarine, cut into small pieces, for casserole topping


1. Preheat the oven to 350°F.

2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.

3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.

4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.

5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.

6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.


Cook's Tip:

The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.

Jarrod Bernstein is the Director of Jewish Outreach in the Office of Public Engagement.