kosher noodle kugel with nutella®

Cakes / Mini Cakes
Vegetarian
Dinner
Lunch
Banqueting

Yields: ½ steam table pan, 10 cm deep (16 servings)
Portion: 1 (113 g) square

 

INGREDIENTS

  • 450 g wide Kosher egg noodles
  • 1 stick unsalted butter, melted
  • 900 g reduced fat (2% milkfat) cottage cheese
  • 960 ml light sour cream
  • 240 ml sugar
  • 12 eggs
  • 240 ml apples
  • 480 ml Nutella® (28 g per portion in drizzle)

 

 

PROCEDURE:

Preheat oven to 190°C.

Boil the noodles in salted water for about 4 minutes.

Strain noodles from water. In a large mixing bowl, combine the noodles with remaining ingredients and pour into a greased 10 cm deep half-size steam table pan.

Bake until custard is set and the top is golden brown, about 30-45 minutes.

Let cool. Cut into 16 x 113 g squares.

Plate 1 x 113 g portion.

Drizzle with 28 g of Nutella® and serve.

Product