Amy Ferrante’s Noodle Kugel

Kosher caterer Amy Ferrante has won many fans for her version of kugel.

Makes 24 (4-by-6-inch) pieces

1 package (12 ounces) wide egg noodles

1 tablespoon butter

10 eggs

1 cup sugar

1 teaspoon vanilla extract

Pinch of salt 1 can (8 ounces) pineapple tidbits with juice

1 tub (16 ounces) sour cream

1 tub (16 ounces) cottage cheese

¼ cup apricot preserves

Additional sour cream for serving

Preheat oven to 375 degrees. Coat a 13-by-9-inch pan with vegetable oil spray.

Cook noodles according to package directions.

Place butter in prepared pan and place in preheated oven to melt.

In a bowl, beat eggs with sugar, vanilla and salt. Mix pineapple and juice, sour cream and cottage cheese into egg mixture. Add noodles.

Pour mixture into baking pan. Use apricot preserves to make 12 dollops on top of kugel mixture. Bake in preheated oven 80 minutes or until firm. If top noodles start browning too much, loosely cover with foil. Let rest 10 minutes.

Serve with sour cream on the side.

Note: Kugel can be assembled ahead and refrigerated or baked ahead and frozen. If frozen, thaw overnight in refrigerator. Heat in a 350-degree oven about 45 minutes. If top starts to brown too much, loosely cover with foil. If refrigerated, bake according to directions in the recipe above; it may require a bit more time because it will be starting out cold.