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Apricot Cheese Kugel


  • 1 (16 ounce) package wide egg noodles
  • 8 ounces cream cheese, softened
  • 1 cup butter or margarine, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup lemon juice
  • 12 eggs
  • 1 (18 ounce) jar apricot preserves
  • 1/2 teaspoon ground cinnamon, divided


  1. Cook noodles according to package directions.
  2. Meanwhile, in a mixing bowl, beat cream cheese, butter and sugar until smooth; add lemon juice and mix well. Beat in eggs, one at a time.
  3. Drain and rinse noodles; add to egg mixture. Spoon half into an ungreased 13 x 9-inch baking dish. Top with half of the preserves, sprinkle with half of the cinnamon. Repeat layers.
  4. Bake, uncovered, at 325 degrees F for 45 minutes or until golden brown and a knife inserted near the center comes out clean.
  5. Serve warm.

Kugel may be reheated in the oven or microwave.

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