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Passover Matzah Fruit Kugel Recipe

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This recipe for Passover Matzah Fruit Kugel, by , is from The Auerbach Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Auerbach
Added: Tuesday, April 7, 2009


5 sheets of matzah
6 eggs
2 unpeeled red apples, shredded
1 unpeeled pear, shredded
1 8-oz can crushed pineapple, drained
3/4 c raisins
3 T sugar
grated peel and juice of one lemon
1 t cinnamon

Assembly and Topping
3 T butter or margarine
2 T sugar mixed with 1 t cinnamon
2 T currant jelly

Preheat oven to 325 F.

Break matzot into 2 pieces and place in a bowl, add water to cover. Soak 2 minutes, then drain.

In a large bowl, whisk eggs until blended. Stir in all remaining ingredients except for the topping.

Melt the butter in a 9x13 baking dish. Swirl to coat the bottom, then pour the rest into the matzah mixture. Spread the mixture evenly in the dish. Sprinkle with the cinnamon sugar and dot with the currant jelly. At this point the kugel can be refrigerated overnight. Bring to room temperature before baking.

Bake at 325 F for 45 minutes.

Personal Notes:
Personal Notes:
From a Jewish group on Ravelry, from an LA Safeway Jewish calendar!




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