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Classic Jewish comfort food takes a fun-size turn in this creative recipe for kugel. As these sweet-and-savory noodle casseroles bake in their individual cups, the flavors meld together. Orange marmalade brightens the richness, providing tangy sour notes to complement the sweetness, while dried currants add texture and depth.

Martha Stewart Living, December 2019


Credit: Chris Simpson

Recipe Summary test

20 mins
1 hr
Makes 12 to 14


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.

  • Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.

  • Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.

Cook's Notes

You can find tulip-shaped baking cups on Amazon or at at nycake.com.