Noodle Kugel Cups
Posted: | Categories: Recipes | Tags:jewish holidays pasta
Noodle Kugel Cups
Melissa Ben-Ishay
Sweet Recipes
This is a crazy recipe, inspired by the kugel my mom used to make. It kind of tastes like cheesecake, but with pasta in it. But this version changes how the kugel is served—instead of serving from a casserole dish, these individual portions of kugel cups have a flaky, buttery crust and are perfect for a party! The best part of these is the sweet crumble topping, using the same recipe we use at our bakery.
Ingredients
- 12 oz. extra wide egg noodles
- 8 eggs
- 1 - 16 oz. container full-fat cottage cheese
- 1 - 16 oz. container sour cream
- 2 teaspoons vanilla paste
- ¾ cup sugar
- 1 stick unsalted butter, melted and cooled, plus more for brushing
- 3 sheets frozen filo dough, thawed
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- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla paste
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted and cooled
Directions
Preheat the oven to 350F.
- Bring a large pot of water to a boil over high heat and add the egg noodles. Cook for about 6 minutes, so the noodles are only about half cooked.
- Add the eggs, cottage cheese, sour cream, vanilla, sugar, and butter to a blender. Pulse until smooth.
- Remove the filo from the package and place one sheet on the counter. Brush with melted butter and place another sheet on top. Brush with butter. Repeat with a third sheet.
- Using a sharp knife, cut the filo into 3” squares.
- Press the filo squares into the muffin pan, so it’s sort of like a cupcake liner.
- Make the crumble topping. In a large bowl, combine the flour, sugar, salt, vanilla, and cinnamon.
- Slowly add the melted butter, combining with your fingers, until it reaches a consistency similar to wet sand.
- In a large bowl, combine the noodles with the blended batter so the noodles are evenly coated.
- Use a scoop or a spoon to portion out 2-3 tablespoons of the noodle mixture into the filo cups.
- Use your fingers to top each cup with about a teaspoon of the crumble topping. If there are any pointy edges of the filo sticking out, tuck them into the cup.
- Bake for 50-55 minutes, until a toothpick inserted comes out clean and the tops start to lightly brown, with crispy noodles on top.
- Let cool for 15-20 minutes before serving.
