Individual Peach Noodle Kugel

Cooking Time: 35 minutes
Makes 9 Mini-Kugels

Everyone likes a good sweet noodle kugel at Rosh Hashanah time. Serving it in individual portions makes for an elegant presentation and helps with portion control for the dieters at the table. I like using parchment paper cups or ramekins.


Manischewitz® Non-stick cooking spray
1 tablespoon sea salt
1 (12 oz) bag Manischewitz® Yolk Free Wide Noodles
6 eggs
1/2 cup sugar
1 (8 oz) can pineapple chunks, with juice
1 (15 oz) can diced peaches, with juice
1/4 cup sweetened dried cranberries
4 tablespoon margarine
1 tablespoon cinnamon
2 tablespoon sugar

Preheat oven to 350 degrees F. Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt. When the water is boiling add the noodles and cook, as per directions on the package until al dente. If using ramekins, spray each one with non-stick cooking spray. While the noodles cook, crack the eggs into a medium mixing bowl. Add the sugar and the juices from the cans of pineapple and peaches. With an electric mixer, beat until combined and foamy. Add the pineapple chunks, diced peaches, and cranberries. Stir with a wooden spoon or silicone spatula.

When the noodles are done, drain them and return them to the pot. Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine. Pour the egg mixture into the pot and toss to combine. Ladle the noodle mixture into the ramekins or parchment cups. Place them on a parchment lined baking sheet. In a small bowl mix the cinnamon with 2 tablespoons sugar. Sprinkle evenly over the top of each kugel. Bake, uncovered, for 35 minutes. If you don't like a crunchy top, bake the kugels covered.