Passover Dairy Farfel Pudding Recipe

Jewish Potpourri

More Apple Recipes
More Jewish Potpourri Recipes

Ingredients:

This is a wonderful change from the heavy Kugels. Try it. You'll like it
2 1/2 cups matzo farfel
1 cup hot water
3 eggs or 3/4 cup egg substitute
1/4 cup sugar or 1 tsp. Sweet and Low
2 cups cream-style cottage cheese (fat-free, optional)
1 cup sour cream (fat-free optional)
5 Tbls. margarine or butter, melted
1 cup raisins
1 cup orange or apricot preserves (sugar-free optional)
3 apples, coarsely chopped in food processor
1 tsp salt
1 tsp. cinnamon
Topping:
1/2 cup chopped walnuts or pecans
2 Tbls. sugar (or 1/4 tsp. Sweet and Low)
1 tsp. ground cinnamon
Streusel Topping:
6 Tbls. margarine or butter
3/4 cup cake meal
1/2 cup sugar
1 tsp. cinnamon

Directions:

Pre-heat oven to 350*F.
Soak the farfel in the hot water and squeeze out excess liquid. Set aside.
Beat eggs till light. Add sugar and process until fluffy. Add cottage cheese, sour cream, margarine or butter, raisins, preserves, apples, salt and cinnamon to egg mixture. Add the farfel and blend well.
Pour into a greased ovenproof serving dish, about 9 x 13-inches. Mix the nuts, sugar, and cinnamon together and sprinkle over the farfel mixture, or use

Streusel Topping.
Blend ingredients until mealy. Sprinkle generously over the top of the farfel Kugel, and bake according to instructions.

Bake for 60 to 70 minutes. This may be served hot or cold.

Yields 12 servings

Print this recipe

Submitted 6/13/05.
Source: Mandy Patinkin's Mother
Submitted By: Eileen Werth
crzylegs@erols.com
Passover Dairy Farfel Pudding


KitchenAid Artisan 5-Quart Mixer