经典面条库格尔
配菜1小时20分钟12 份简单关于此食谱
这是一道深受喜爱的犹太舒适食物，这款经典面条库格尔丰富、呈蛋奶冻状，顶部金黄，内部细腻奶油。由蛋面条、奶油奶酪、酸奶油和茅屋奶酪制成，完美平衡了甜味和咸味——是沙巴特、假期或任何家庭聚会的理想配菜。这个经过充分测试的食谱简单易行、不易出错，总是能让大家满意。
步骤说明
- 1
Preheat your Oven to ![350°F]. Generously Butter a 9x13-inch Baking Dish and set aside.
- 2
Bring a large Pot of salted water to a boil. Cook the Egg Noodles according to package directions until just al dente — do not overcook, as they will continue to soften in the oven. Drain well in a Colander and set aside.
- 3
In a large Mixing Bowl, beat the softened Cream Cheese with a Hand Mixer on ^[medium speed] until completely smooth and fluffy, about 1–2 minutes. This step is key — no lumps!
- 4
Add the Sour Cream, Cottage Cheese, Milk, melted Butter, Sugar, Vanilla Extract, Cinnamon, and Salt to the Cream Cheese. Beat on ^[low speed] until everything is well combined and smooth.
- 5
Add the lightly beaten Eggs and mix on ^[low] just until incorporated. Do not overmix once the Eggs are added.
- 6
Fold the drained Egg Noodles into the custard mixture using a Spatula, making sure every noodle is well coated. If using Raisins, fold them in now. Pour the mixture into the prepared Baking Dish and spread it into an even layer.
- 7
In a small Mixing Bowl, mix together the topping Sugar and Cinnamon. Sprinkle the cinnamon-sugar evenly over the top of the kugel, then scatter the small pieces of Butter over the surface.
- 8
Bake uncovered for 55–60 minutes, until the top is deep golden brown and the center is just set (it should have only a very slight jiggle). If the top is browning too quickly, loosely tent with Aluminum Foil after 40 minutes.
- 9
Remove from the Oven and let the kugel rest for at least 15 minutes before slicing. It can be served warm or at room temperature — both are delicious. Cut into squares and serve.
