Ingredients:

  • 1 lb (450 g) Wide Egg Noodles (Lokshen)
  • 1 Tbsp Salt, plus more for seasoning water
  • 4 Tbsp Unsalted Butter, melted (divided)
  • 8 oz (225 g) Full-Fat Cream Cheese, softened
  • 16 oz (450 g) Full-Fat Cottage Cheese
  • 1 cup (240 g) Full-Fat Sour Cream
  • 1 cup (200 g) Granulated Sugar (for filling)
  • 1 Tbsp Pure Vanilla Extract
  • 1 tsp Fresh Lemon Zest
  • 4 Large Eggs, at room temperature
  • 1/2 cup (60 g) Fine Breadcrumbs (Panko or Matzo Meal)
  • 1/4 cup (50 g) Granulated Sugar (for topping)
  • 1 tsp Ground Cinnamon

Instructions:

  1. Prep & Preheat: Preheat your oven to 350°F (175°C). Grease the 9x13 inch casserole dish thoroughly with butter or non-stick spray.
  2. Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook al dente (2-3 minutes less than package directions). Drain immediately, return to the pot, and stir in 2 Tbsp of melted butter to prevent sticking. Set aside.
  3. Create the Custard Base: In a large mixing bowl, combine the softened cream cheese, cottage cheese, sour cream, 1 cup sugar, vanilla extract, and lemon zest. Mix thoroughly until the ingredients are well incorporated and mostly smooth.
  4. Prepare the Binder: In a separate medium bowl, lightly whisk the 4 large eggs until just combined. Slowly drizzle the beaten eggs into the creamy custard base, mixing continuously until just combined. Do not overmix.
  5. Assemble: Pour the cooked, buttered noodles into the large mixing bowl with the custard mixture. Fold gently with a spatula until the noodles are fully coated. Pour the entire noodle mixture evenly into the prepared casserole dish.
  6. Apply the Topping: In a small bowl, combine the remaining 2 Tbsp melted butter, breadcrumbs, 1/4 cup sugar, and cinnamon. Mix until crumbly. Sprinkle the topping evenly over the surface of the kugel.
  7. Bake and Set: Bake for 55 to 60 minutes, or until the kugel is golden brown, the top is crisp, and the centre is mostly set. Remove from the oven and let cool on a wire rack for at least 30 minutes before serving. Cooling is mandatory for the structure to firm up properly.