Lemon Ricotta Noodle Kugel With Dried Cherries Recipe
A sweet noodle kugel presents a modern update, featuring ricotta cheese, sour cream, lemon, dried tart cherries, and golden raisins.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F and butter a 9 x 13-inch baking dish.
-
Boil egg noodles for 5 to 6 minutes in a large pot of water, then drain and toss them with melted butter.
-
Whisk sour cream, ricotta, sugar, eggs, lemon zest, lemon juice, vanilla, and salt together in a large bowl.
-
Stir the buttered noodles into the whisked mixture, then fold in the dried cherries and raisins.
-
Pour the noodle mixture into the prepared pan, smooth the top, and sprinkle with cinnamon.
-
Bake for 45 to 55 minutes, or until the custard is set and the top is lightly browned.
-
Remove the kugel from the oven and rest for 10 to 15 minutes before cutting.