Jam and Poppy Seed Noodle Kugel

updated Dec 19, 2019
Jam and Poppy Seed Noodle Kugel

This custardy pudding, threaded with poppy seeds and dollops of sweet-tart jam, is a Hungarian variation of classic noodle kugel.

Serves8 to 10

Prep10 minutes

Cook45 minutes

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Credit: Evan Sung
Jam and Poppyseed Kugel

This custardy pudding is a Hungarian variation of classic noodle kugel. Hungarians have a particular fondness for poppy seeds, often pairing them with pastries and noodle dishes. Here, the dusky seeds add nutty flavor to a baked lokshen (noodle) kugel.

The dollops of jam threaded throughout make this kugel equally appropriate as a side dish, a dessert, or the centerpiece for brunch. Feel free to use any sweet-tart jam you like, although we’re partial to cherry or apricot. As a final finishing touch, use a fine-mesh sieve to lightly dust the kugel with cinnamon. Serve warm or at room temperature.

Jam and Poppy Seed Noodle Kugel

This custardy pudding, threaded with poppy seeds and dollops of sweet-tart jam, is a Hungarian variation of classic noodle kugel.

Prep time 10 minutes

Cook time 45 minutes

Serves 8 to 10

Nutritional Info

Ingredients

  • 12 ounces

    dried, wide egg noodles

  • 1/3 cup

    vegetable oil

  • 1 cup

    unsweetened applesauce

  • 6

    large eggs

  • 3/4 cup

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    ground cinnamon, plus more for dusting

  • 1 1/2 tablespoons

    poppy seeds

  • 1/3 cup

    cherry or apricot jam

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9x13-inch or other 3-quart baking dish.

  2. Bring a medium pot of water to a boil over high heat. Add the noodles and cook until just short of tender, 5 to 7 minutes. Drain and set aside.

  3. In a large bowl, whisk together the oil, applesauce, eggs, sugar, vanilla, salt, and cinnamon until fully combined. Grind the poppy seeds in a spice or coffee grinder until just ground but not powdery (about 10 seconds). Add the ground poppy seeds and the cooked noodles to the egg mixture and stir to fully combine.

  4. Transfer the mixture to the prepared baking dish. Take a teaspoon of the jam and dot it on top of the kugel, using the spoon to nestle it in the noodles. Repeat with the remaining jam, taking care to space the jam out evenly across the kugel.

  5. Bake until the kugel is set and golden brown, about 40 minutes. Transfer to a wire rack to cool for about 20 minutes before slicing. Just before serving, use a fine-mesh sieve to lightly dust with cinnamon. Serve warm or at room temperature.

Recipe Notes

Adapted from The Jewish Cookbook by Leah Koenig with permission from Phaidon 2019.

Get the book: The Jewish Cookbook by Leah Koenig