Sunday, April 17, 2011

Apple-Cinnamon Farfel Kugel

Recipe courtesy of, see original post here.

2 cups matzo farfel, or 3 1/2 matzos, broken into small pieces
1 cup apple juice
1 cup fat-free egg substitute = 4 eggs (I used 5 egg whites)
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups finely chopped tart apples (about 4 medium) I peeled my apples, and 2.5 of my apples yielded 2.5 cups...
1/2 cup golden raisins
1/4 cup chopped walnuts (optional) I only used as toppings

1 tablespoon plus 1 teaspoon finely ground walnuts
1 tablespoon plus 1 teaspoon sugar

1. Combine topping ingredients in a small bowl, and set aside.
2. Place the matzo farfel in a large bowl. Add the apple juice, and stir to mix well. Set aside for 5 minutes.
3. Add the egg substitute, sugar, cinnamon, and salt to the matzo mixture, and stir gently to mix well. Stir in the apples and raisins and, if desired, the walnuts.
4. Coat an 8-inch square pan with nonstick cooking spray, and spread the mixture evenly in the pan. Sprinkle with the topping, and bake at 350°F for 40 minutes, or until a sharp knife inserted in the center comes out clean. Let sit for 15 minutes before cutting into squares.

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