Break out the matzo squares and muffin pan to make these scrumptious cinnamon-spiced apple-cherry kugel cups.
What You Need
Original recipe yields 12 servings
1 cup hot water
3 matzo squares, broken into 1/2-inch pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/3 cup sugar
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, finely chopped (about 6 cups)
1/4 cup dried cherries
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Let's Make It
Add hot water to matzo in medium bowl; stir. Let stand 15 min.
Heat oven to 350°F. Beat 4 oz. cream cheese, eggs, sugar and cinnamon in large bowl with mixer until blended. Drain matzo; squeeze out excess water. Add matzo to cream cheese mixture; mix well. Stir in fruit.
Spoon half the batter into 12 muffin pan cups sprayed with cooking spray. Cut remaining cream cheese into 12 pieces. Place 1 cream cheese piece in center of batter in each muffin cup; cover with remaining batter.
Bake 20 to 25 min. or until edges are crisp and tops are lightly browned. Cool 15 min. before removing from pan to serve.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
This is a great dish to make in advance. Prepare and bake kugel cups as directed; cool completely. Refrigerate up to 2 days. When ready to serve, place in single layer on microwaveable plate. Microwave on HIGH 30 to 45 sec. or just until warmed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.