Sweet Lokshen Kugel and More: A Pressure Cooker Adventure
This cozy, sweet noodle kugel is packed with creamy cheeses and dried fruit, finished with a dusting of cinnamon and sugar. Comforting and rich, this dish blends familiar dairy textures into a warm delight.
Equipment
- 1 Mixing bowl Large
- 1 9x13-inch baking dish
- 1 Large pot
Ingredients
Main Ingredients
- 1 cup raisins or sub craisins, dried apricots, pineapple
- 12 ounces wide egg noodles
- 6 large eggs
- 1 pound sour cream 2 cups
- 8 ounces cottage cheese 1 cup
- 8 ounces cream cheese softened, or farmer's cheese crumbled
- 1 cup sugar
- ¼ cup unsalted butter melted
- ¼ teaspoon salt
- cinnamon and sugar for dusting
- nonstick cooking oil spray
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Cook egg noodles until tender, drain and set aside.
- In a large bowl, mix together eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
- Gently fold in the cooked noodles and raisins or dried fruit substitute.
- Spray a 9x13-inch baking dish with nonstick cooking spray and pour in the mixture evenly.
- Top with a dusting of cinnamon and sugar.
- Bake for 45–50 minutes until set in center and golden on top.
- Cool 15–20 minutes before slicing. Serve warm or at room temperature.
Notes
You can substitute the cream cheese with farmer's cheese for a lighter texture. Use craisins or chopped dried pineapple for variation. Skip the oven and finish the dish using the pressure cooker’s natural release for a softer texture. Store leftovers in airtight containers and freeze up to 3 months.