Date and Honey Kugel

Published: Sept. 30, 2024

Total Time: 1 hour 10 minutes

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients

• 20 pitted Medjool dates (about 15 ounces; 14 for soaking, 6 for chopping)

• Pinch of salt (for noodle water)

• 12 ounces wide egg noodles

• 8 tablespoons butter (dairy or nondairy), cut into 1-tablespoon slices (6 tablespoons for batter, 2 tablespoons for greasing/basting)

• Scant ½ cup (140 grams) honey (for batter; 1 tablespoon for topping)

• 8 ounces cream cheese (dairy or nondairy; for batter)

• ½ cup (120 grams) milk (or oat milk; for batter)

• 3 large eggs (for batter)

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• 2 tablespoons all-purpose flour (for batter; plus more for pan dusting)

Preparation

Step 1: Prep Oven and Noodles

Preheat oven to 350°F (175°C). Bring a large pot of water to a rolling boil.

Step 2: Soak Dates and Cook Noodles

• In a small bowl, place 14 pitted dates. Pour 1 cup boiling water over them to cover; set aside to soak.

• Season the boiling water with a big pinch of salt. Add the 12 ounces egg noodles and cook according to package instructions (typically 8–10 minutes for al dente).

Step 3: Cool and Prepare Pan

• Drain noodles in a colander and rinse the cooking pot with cold water to cool.

Step 4: Blend Batter

• In a blender, combine 6 tablespoons butter, ½ cup honey, 8 ounces cream cheese, ½ cup milk, 3 eggs, ¼ teaspoon cinnamon, ½ teaspoon cardamom, and the soaked dates (drained). Blend until completely smooth.

• Add 2 tablespoons flour and a pinch of salt; blend again until the batter is thick and lump-free.

Step 5: Combine Noodles and Batter

• Add the warm noodles and 6 chopped reserved dates to the cooled cooking pot. Pour the date-honey batter over the noodles and mix with a silicone spatula to evenly coat all noodles.

Step 6: Prepare Baking Pan

• Lightly grease an 8-inch deep round pan with 1 tablespoon butter. Add 1 tablespoon flour, tilt the pan to coat the bottom and sides, then tap out excess flour (this prevents sticking).

Step 7: Bake

• Transfer the noodle-batter mixture to the prepared pan. Bake at 350°F (175°C) for 35 minutes, until the batter is golden and springy to the touch (tap the center; no visible liquid).

Step 8: Finish with Butter and Honey

• Remove from oven. Immediately brush the surface with the remaining 2 tablespoons butter (melted). Drizzle 1 tablespoon honey over the top.

• Broil on high for 1–2 minutes (watch carefully) until the top is crispy with golden edges (honey can burn quickly).

Step 9: Cool and Serve

• Cool completely: For firm, chewy texture, refrigerate 1–2 hours; for creamier texture, cool at room temperature 1 hour.

• Top with additional honey and slice to serve.

Pareve Adaptation

To make the kugel pareve (dairy/meat-free), substitute cream cheese, butter, and milk with non-dairy alternatives (e.g., vegan cream cheese, plant-based butter, oat milk).

Variations & Tips (From Reader Comments)

• Alternative Pan: Use a 9-inch deep pie dish instead of a springform pan (springform may leak; wrap sides in foil if using).

• Texture: For a denser kugel, use 1½ packages of egg noodles (18 ounces).

• Sweetness: Reduce honey to ⅓ cup (add more on top). Use sugar instead (1/2 cup sugar in batter).

• Cheese Swap: Replace cream cheese with 1 cup cottage cheese + 1 cup ricotta + ½ cup sour cream.

“This was my first kugel and perfection! The noodle-to-batter ratio was spot-on, and the honey-cardamom flavor was balanced. Adjust baking time to 45–60 minutes if using a larger pan.” — Home Cook