This recipe is heavenly! It is a welcoming change from the heavy oil based kugels that we are so used to. The rustic charm and appeal are an added bonus to this sweet, moist, bursting with flavor kugel. I am in the country this summer and can’t submit a picture being that i lack kitchen facilities (we are in a camp) but trust me-it looks as good as it tastes. The only downside is that it never makes it to the shabbos table intact.
Rustic Strawberry Kugel
Servings
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 2 cups sugar
- 21 oz bag frozen strawberries
- 4 eggs
- 3/4 cup oil
- 1/2 cup applesauce
Instructions
- Defrost strawberries.
- Combine dry ingredients in a large bowl. In a separate bowl, beat eggs until they foam. Add the berries into the eggs and gently stir add oil and applesauce. Create a well in dry ingredients and pour in the wet mixture. Gently mix, but be careful not to allow berries to fall apart!
- Pour into greased loaf pan and bake uncovered at 350 for one hour. Enjoy!!!
- Tip: garnish with dried strawberries.
Can you use fresh strawberries instead of frozen? If so, how much?
I tried this recipe today and it’s delicious. But! the recipe forgot to mention when to put in the oil and apple sauce. (I figured it out!)
Also, didn’t have applesauce in the house so substituted it for oil. And I used a square 9″ instead of a loaf pan.
Personally, I think it should be topped with whip cream and served for dessert. But we’ll let my mother and husband decide!