Kugel is synonymous with the Jewish holidays. Gluten free Passover cooking in the has past been somewhat of a challenge, because there wasn’t any good tasting quality GF Matzos. Well, that has all changed as gluten free has finally erupted in the Jewish sections of the markets! HOORAY! The day we found Matzo was a huge blessing! We literally jumped up and down! Now there are so many new quality gluten free Passover options hitting the shelves these days! We actually eat them all year long!
When I first started cooking the holidays more than 20 years ago, Marlene Sorosky was my go to chef! She had all the recipes that tasted like my Mom’s, Nana Rose and Auntie Ruth’s. Inspired by my family’s cooking and traditions, as well as Marlene, we have adapted her recipe to make it gluten free. We hope you enjoy this rendition of a flavorful and sweet Passover kugle.
Thank you Marlene for your wondrous Year-Round Holiday Cooking cookbook! It was a life savor!
Fruit Kugel (Gluten Free Matzo
5-6 Gluten Free Matzos
6 large room temp eggs
2 Unpeeled Pink Lady apples (or another red apple), shredded
2 Unpeeled pear, shredded
8 oz can crushed pineapple, drained
3/4 C unsulphered organic golden or black raisins
3 TBL Organic cane sugar
Grated rind of 1 lemon
1 Tbl lemon juice
1 Tsp cinnamon
2 tsp vanilla extract
3 Tbl rendered chicken fat or butter, or alternative butter
2 Tbl organic sugar mixed with 1/2 tsp of cinnamon ~ to sprinkle FOR TOPPING
2-4 TBL red currant jelly to dot on top (Pomegranate, raspberry or other jellies or fruit spreads work well)
Pre-heat oven to 325 degrees
1. Shred all fruit and set aside
2. In a bowl, break up matzohs and cover with water. Soak 2 minutes and let drain in the colander.
3. In a large bowl, whisk eggs until fluffy.
4. Stir in with the eggs, pear, apple, pineapple, lemon juice, lemon rind, raisins, sugar, cinnamon.
5. Once mixed, gently fold in the matzohs.
6. Turn into a 9 x 13 glass baking dish.
7. Dollop jelly and sprinkle with cinnamon sugar
8. Bake in preheated oven for 45 minutes or until top is golden and eggs are firm to the touch.
Note: May be made the day ahead, bake for 30 minutes and then reheat the day of for 15-20 minutes.