Many Rosh Hashana tables boast a noodle kugel, which is something like a bread pudding, but made with noodles. This one is dotted with apples and isn't as rich as most. Assemble the dish and bake just before serving.
|Butter (for the dish)|
|Salt, to taste|
|12 ounces wide noodles|
|8||ounces cream cheese, at room temperature|
|4||tablespoons butter, at room temperature|
|1/3||cup granulated sugar|
|1||cup whole milk|
|3/4||cup apple juice|
|2||medium Granny Smith or other sweet-tart apples, peeled, cored, and cut into 1/2-inch chunks|
2. In a large saucepan of boiling salted water, cook the noodles for 7 to 8 minutes or until they are not quite cooked through, or according to the package directions, shortening the time by 1 minute. Drain in a colander.
3. In a large bowl, beat the cream cheese, butter, and sugar until smooth.
4. Add the eggs and beat until thoroughly combined. Stir in the milk and apple juice. Gently stir in the noodles and apples.
5.Transfer the mixture to the baking dish, distributing the apples evenly if they clustered in one spot.
|1/4||cup light brown sugar|
|1||teaspoon ground cinnamon|
|2||tablespoons butter, cut up|
|1||heaping cup cornflakes|
2. Set the oven at 350 degrees.
3. Bake the pudding, uncovered, for 50 to 60 minutes or until it is set and the top is browned. Cut into squares and serve hot.