09/03/2014 11:37 EDT | Updated 11/03/2014 05:59 EST

Rosh Hashanah Recipe For Apple-Honey Kugel

This July 28, 2014 photo shows apple honey kugel in Concord, N.H. The blend of mascarpone, sour cream and light cream, with the help of six eggs, creates a lighter, makes a more delicate dessert. (AP Photo/Matthew Mead)

Similar to a bread pudding held together by a rich, creamy custard, our apple-honey kugel is a perfect dessert for fall, as well as a fine dish for your Rosh Hashana table. The tart apples lend a gentle sweetness and bright flavour complemented by raisins, cinnamon and nutmeg.

Feel like mixing it up a bit? Additional fruits and some toasted nuts would fit right with the rest of the recipe.



Start to finish: 1 hour (15 minutes active)

Servings: 16

16-ounce tub mascarpone

16-ounce tub sour cream

1/2 cup light cream

3/4 cup honey

6 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

3/4 cup raisins

2 apples, peeled, cored and diced small

16 ounces egg noodles, boiled until just al dente

2 tablespoons sugar

1 tablespoon cinnamon

Heat the oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.

In a food processor, combine the mascarpone, sour cream, light cream, honey, eggs, nutmeg and salt. Process until smooth.

In a large bowl, mix together the raisins, apples, cooked egg noodles and the egg mixture. Spoon into the prepared pan.

In a small bowl, mix together the sugar and cinnamon, then sprinkle over the top of the kugel. Bake until the custard is set and slightly puffed, 35 to 45 minutes. Serve warm or at room temperature.

Nutrition information per serving: 420 calories; 200 calories from fat (48 per cent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 150 mg cholesterol; 46 g carbohydrate; 2 g fiber; 24 g sugar; 10 g protein; 125 mg sodium.

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