Tart and Tangy Passover (& all year) Apple Kugel- Dining In

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Post Tue, Sep 20 2022, 6:25 pm
Questions for those whove made this:

1-Does it taste good as a Chometz Kugel, using flour, as recommended in the recipe?
2-Do you really need the full jar of jam? Can anything heathier be used?

Ingredients (9)
9 Granny Smith apples, peeled
1 (12-ounce/340-gram) jar Tuscanini Apricot Preserves
Gefen Cinnamon

1/2 cup sugar
1/2 cup Manischewitz Potato Starch (can use an equal amount of flour to make this kugel year-round)
3 eggs
3/4 cup oil
1 teaspoon Haddar Baking Powder
2 tablespoons Gefen Vanilla Sugar

Make the Kugel

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Slice apples very thinly and place in a 9- x 13-inch pan.

Spread apricot preserves over apples. (You may need to first heat preserves to soften.) Sprinkle generously with cinnamon.

Mix batter ingredients well by hand to form batter. Spread over preserves.

Bake, uncovered, one hour and 15 minutes, or until golden brown.

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