Lekvar Kugel Prune Plum
Indulge in the sweet, comforting layers of Lekvar Kugel Prune Plum, a traditional Jewish noodle casserole elevated with the rich, velvety flavor of prune butter (lekvar). This dish combines tender wide egg noodles with a luscious custard of sour cream, cottage cheese, and a touch of vanilla, creating a creamy base that's perfectly balanced by the tart-sweet depth of prune filling. Finished with a golden breadcrumb topping lightly spiced with cinnamon and brown sugar, this kugel delivers an irresistible contrast of textures with every bite. Whether served warm as a dessert or at room temperature as part of a holiday spread, this prune plum kugel is a crowd-pleasing classic that brings timeless flavor to your table.
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Recipe Information
Ingredients
- 12 ounces wide egg noodles
- 4 tablespoons unsalted butter
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup lekvar (prune butter)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.25 cup bread crumbs
- 2 tablespoons brown sugar
- 0.25 teaspoons ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly with butter or non-stick spray.
Cook the wide egg noodles in a large pot of boiling salted water until just tender (al dente), according to package instructions. Drain well and set aside.
In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
Stir the drained noodles into the egg mixture, ensuring the noodles are thoroughly coated.
Spread half of the noodle mixture evenly into the prepared baking dish.
Spoon the lekvar (prune butter) over the noodle layer in small dollops, spreading it as evenly as possible over the surface.
Top with the remaining noodle mixture, spreading it out to cover the lekvar layer completely.
In a small bowl, mix together the bread crumbs, brown sugar, and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the kugel.
Dot the surface with small pieces of the butter (about 1 tablespoon, cut into small cubes) for added richness.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and the kugel is set in the center.
Allow the kugel to cool for 10-15 minutes before slicing into squares and serving.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 516.3 g | 188% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 364.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 767 mg | 59% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
