Fruity Noodle Kugel | The Jewish Week | Food & Wine

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Fruity Noodle Kugel

Fruity Noodle Kugel

Courtesy Shabbos Under Pressure by Sharon Matten, (Feldheim Publishers), 2019

Serves 8

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My husband calls Fruity Noodle Kugel “The ugly duckling of the Shabbos meal.” I think when the kugel is as delicious and as pretty as this one, it should be called “The beautiful princess of the Shabbos meal”. Anything that has fruit cocktail and maple syrup can’t be anything but fabulous. I serve this kugel on a pedestal cake stand for dramatic effect because there is never enough drama at the Shabbos table.

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Nonstick vegetable spray

12 ounces wide egg noodles, uncooked

1 (29–30 ounce) can fruit mix with cherries in syrup

1 (20-ounce) can crushed pineapple, undrained

½ cup granulated sugar

¼ cup pure maple syrup

¼ cup canola oil

4 large eggs

¼  cup all-purpose flour

For Finishing: ¼ cup light brown sugar


ADDITIONAL MATERIALS: 7-inch x 3-inch round pan with a tight-fitting lid

  1. Spray a 7-inch x 3-inch round pan and lid with nonstick vegetable spray. Set aside.
  2. Mix the egg noodles, canned fruit (with the liquid), crushed pineapple (with the liquid), sugar, maple syrup, canola oil and large eggs together in a large bowl.
  3. Fold in the flour.
  4. Pour the mixture into the prepared pan. Cover with the tightly fitting lid.
  5. Place a rack/trivet with handles on the bottom of the EPC pot. Add the ½ cup ADDED WATER to the bottom.
  6. Carefully set the kugel on the rack. Lock the lid and close the pressure valve.
  7. Set the EPC to high pressure mode and cook for 10 minutes using manual high pressure mode.
  8. Naturally release the pressure for 30 minutes, then manually release the pressure.
  9. Remove the kugel from the EPC pot and remove the kugel pan lid.

For Finishing:

  1. Sprinkle the top of the kugel with the ¼ cup brown sugar.
  2. Place the kugel in the center of the oven and broil using medium heat for 5-7 minutes. The top of the kugel will turn a little brown and the sugar will become slightly bubbly.
  3. Serve warm or cold.

Note: Taking this kugel out of the pan can be a little tricky. When the kugel has cooled, run a knife around the edge of the kugel to loosen. Place a dinner plate on top of the kugel. Place one hand under the kugel pan and one hand on top of the dinner plate. In one fluid motion, flip the kugel onto the dinner plate. To get the kugel on the serving plate, repeat with a serving plate upside down on top of the inverted kugel.

Reprinted with permission from Shabbos Under Pressure by Sharon Matten, (Feldheim Publishers), 2019

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