Barbara’s Sweet Noodle Kugel – Lokshen Kugel

sweet noodle kugel

 The first time I celebrated Hanukkah, my husband and mother-in-law planned the menu. So Naturally noodle kugel was on the list. I must say, I wasn’t thrilled. I love savory noodle kugel. I frequently served it for holiday catering parties and my customers loved it. Sweet kugel?  When I thought of sweet kugel, I thought of the dried up chunk of raisin-studded noodle – square I always saw at the deli. Yuk! Well, Barbara told me what to do and I followed her lead. We actually made a Polish style lokshen kugel. Lokshen is Yiddish for noodle, and kugel is a pudding, thus we have – noodle pudding. She made hers with cinnamon, raisins and pineapple. The end result was so delicious I couldn’t stop eating it. In fact, I ate so much of it, I literally got sick. What a great dish! I had no idea what I was missing!  So here’s my spin on my mother-in-law Barbara’s recipe for Noodle Kugel. I actually made two versions. One version is made with golden raisins and more noodles. This one is a on the dryer side. When you bake it, the noodles get a little crisp. Then I made a version with dark raisins and less noodles. This one is a little more moist. My husband and I prefer the moist version, although both are very good

This is version #2. It’s a bit dryer and more crisp.


Place noodles in baking dish.


Beat butter, sugar and cream cheese until light and smooth.


Strain eggs and add to the mixing bowl. Mix well and scrape down the bowl.


Add sour cream and cottage cheese and mix. Add remaining ingredients and mix until it is well combined.


Pour mixture over noodles and bake.


In version one the mixture is nice, creamy and custardy! Is custardy a word?? Well it is in my dictionary!! I LOVE custard!!


In version two – the noodles should be nice and crispy.

This recipe is from my first blog Recipes & Runways

Barbara’s Noodle Kugel

Serves 12 as a side dish

3/4 pound ( 12 ounces ) broad egg noodles, cooked al dente

1 stick salted butter, softened

1 cup sugar

4 ounces of cream cheese, softened

6 eggs

1 pound sour cream

1 pound cottage cheese

1   20 ounce can crushed pineapple, drained well

2 teaspoons cinnamon

1 teaspoon vanilla extract

1 cup raisins

Pre-heat oven to 350 degreesButter a 13 x 9 inch baking dish.

Cook noodles in salted water until just al dente. Drain noodles, then rinse with cold water. Drain well. Place noodles in baking dish and reserve.

Place butter, sugar and cream cheese in bowl of mixer, and beat until smooth. Strain eggs through a sieve, and then add them to the mixing bowl. Add sour cream and cottage cheese and mix until well combined. Add remaining ingredients, mix well. Pour mixture over noodles and bake for approximately 50 minutes to one hour or until cooked. Let kugel set for 10 minutes. Serve and enjoy!

 For version two – increase noodles from 3/4 of a pound to one pound.


I used dark raisins in version #1 and golden raisins in version #2. You can substitute with dried cherries, dried apricots,  dried currants, or dried cranberries. You can even use chunks of fresh peeled apples or peaches.