Growing up with a Jewish mother and Roman Catholic father meant that I celebrated Easter—and Passover. When it came to developing a gluten-free noodle kugel, a traditional sweet baked pudding made with egg noodles, I decided to swap in a noodles of an entirely different kind—apple.
That’s where my spiralizer came in. These days, this handy kitchen tool is pretty common to make savory zoodles (zucchini noodles) or really transform any vegetable (think squash, carrots, beets, etc.) into a spiral. I figured I could do the exact same thing with fruit. For this recipe, pick apples that are crisp and firm. They’ll hold up better to the spiralizer.
As for the filling, sour cream, cottage cheese, cream cheese and butter are a classic combination. Instead, I wanted something lighter, so I swapped some dairy-free Greek yogurt—and loved the resulting creamy texture. Then, I tossed together unsweetened corn flakes, sugar and cinnamon for a crunchy kugel topping.
Happy Passover from my family to yours…let’s get baking,
3large applessuch as Honeycrisp, spiralized and tossed with lemon juice
Preheat the oven to 350º. In a small bowl, stir together the yogurt, egg and egg yolk. In another small bowl, toss together the corn flakes, 1 tablespoon of the sugar and ¼ teaspoon of the cinnamon.
In a medium bowl, toss together the apples, raisins, the remaining ¼ cup of the sugar, tapioca, the remaining ¼ teaspoon of the cinnamon and salt. Add the yogurt mixture and toss gently to combine. Place in a small greased baking pan and top with the corn flake mixture. Bake until crisp and the apples are softened, about 1 hour.