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Apple walnut kugel

Time 1 hour 20 minutes
Yields Serves 8 to 10
Apple walnut kugel
1

Heat the oven to 350 degrees and bring a large pot of salted water to boil over high heat.

2

Meanwhile, in a saute pan over medium heat, toast the walnuts until fragrant and slightly darkened, stirring frequently, 5 to 7 minutes. Set aside.

3

In a small saucepan, bring the cider to a boil. Remove from the heat and stir in the currants. Allow the currants to rehydrate until plump, about 15 minutes.

4

While the currants are softening, core and peel the apples. Thinly slice the apples lengthwise, and toss with the lemon juice in a medium bowl. Set aside.

5

Make the custard base: In a large bowl, whisk together the eggs and sugar. Whisk in the mascarpone, then the milk, lemon zest, vanilla, one-half teaspoon cinnamon and one-fourth teaspoon salt until well-combined. Set aside.

6

Cook the pasta in the boiling water just until tender, 1 to 2 minutes. Drain and allow to cool slightly in a colander. Add the pasta to the custard base, tossing gently to coat the noodles. Stir in the walnuts, currants (and remaining cider) and apples (with any remaining lemon juice).

7

Place the kugel mixture in a deep-dish pie pan or in a 12-by-9-inch baking dish.

8

Combine the brown sugar, nutmeg, allspice and remaining cinnamon in a small bowl. Drizzle the mixture over the kugel.

9

Bake the kugel until set and golden on top, 50 minutes. Cool slightly on a rack, then serve immediately.

Roll the pasta as thinly as possible before cutting it into noodles. Allow to dry overnight before using.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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