Sweet matzo kugel is the perfect side dish for Passover. Creamy and slightly sweet, it will be a hit at your holiday gathering.
Kugel is a traditional Jewish casserole that’s usually made with noodles or potatoes and topped with custard. It’s common at Jewish holiday celebrations, and you can find sweet and savory variations.
During Passover, we traditionally remove flour and grains that can be leavened from our diet. Wheat is only allowed when it’s baked into matzo (unleavened bread).
In this recipe, matzo (aka matzah) replaces noodles to create a creamy and sweet matzo kugel recipe that’s perfect for Passover.
This recipe is so good, you’ll want to make it all year.
This recipe uses common ingredients to create a creamy custard in the slightly sweet matzo kugel.
Unsalted butter: Adds flavor and richness to this sweet matzo kugel recipe. I prefer unsalted butter for this recipe, but you could use salted.
Low-fat small-curd cottage cheese: Cottage cheese is a common ingredient in kugel recipes. I use a low-fat version for a heart-healthier option. Using small-curd cottage cheese instead of regular creates a smoother and creamier custard.
Sour cream: Provides a tangy flavor and creamy texture to the custard.
Sugar: Lends sweetness to this kugel.
Eggs: Whole eggs help thicken the custard and give it structure. The yolks also add great richness and color. Use large eggs in this sweet matzo kugel recipe.
Vanilla extract and nutmeg: These flavorings supply a slightly sweet aroma and great flavor depth to this recipe.
Matzo: The thin unleavened bread is used in place of noodles in this recipe to make it Passover friendly.
Sweet matzo kugel is easy to make.
Preheat your oven to 350° Fahrenheit. Grease a 9×13 baking dish with butter.
Combine the melted butter with the cottage cheese,
sour cream, ½ cup sugar, eggs,
and 1 teaspoon nutmeg in a large bowl.
Mix the ingredients until well combined.
With a spoon, place a layer of the custard mixture in the baking dish.
Top with a piece of matzo. You may need to break the matzo to get it to properly fit.
Cover the matzo with another layer of custard mixture. Repeat until all of the mixture and matzo is used up.
Combine the remaining nutmeg and sugar in a small bowl,
and stir to combine.
Sprinkle the nutmeg and sugar mixture over the top of the sweet matzo kugel.
Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
During Passover, flour and leavened grains are not allowed. The only exception is matzo, which is unleavened bread. This kugel recipe is perfect for Passover because it uses matzo in place of noodles.
The calories in a matzo kugel will depend on a specific recipe and ingredients used. This matzo kugel recipe has 215 calories per serving.
Kugel is typically served as a side dish. You can also eat this sweet matzo kugel as a dessert or even for breakfast. It’s typically served warm, but you can eat it cold out of the fridge the next day.
Kugel means “a baked casserole.” It’s a traditional Jewish dish that’s often served on holidays.
Kugel is typically made with noodles that are boiled and then baked with a sweet custard. You can also find savory recipes made with potatoes. This recipe replaces noodles with matzo for a Passover-friendly version.
More Passover recipes
Looking for more recipes for your Passover table? These recipes will make great additions:
- Vegetarian Chopped Salad with Boiled Eggs
- Avocado Green Devilled Eggs
- Roasted Spring Vegetables
- Vegan Almond Bark
- Almond Meringue Cookies
This sweet matzo kugel recipe will make a great side dish for your Passover table. With a slightly sweet and creamy custard, it will be a hit at your holiday gathering. I hope you love it as much as I do.
Sweet Matzo Kugel
- ¼ cup unsalted butter melted, plus more for greasing (dairy free, if necessary)
- Kosher salt
- 16 ounces low-fat small-curd cottage cheese dairy free, if necessary
- 16 ounces sour cream dairy free, if necessary
- ¾ cup sugar divided
- 4 eggs large, lightly beaten
- 2 tbsp vanilla extract
- 1½ tsp nutmeg divided
- 6 pieces matzo gluten free, if necessary
- Preheat oven to 350° Fahrenheit. Grease a 9×13 baking dish with butter.
- Combine melted butter with cottage cheese, sour cream, ½ cup sugar, eggs, vanilla, and 1 tsp nutmeg in a large bowl. Mix until well combined.
- With a spoon, place a layer of mixture in baking dish. Top with a matzo. You may need to break matzo to get it to properly fit.
- Cover matzo with another layer of custard mixture. Repeat until all of mixture and matzo is used up.
- Combine remaining nutmeg and sugar in a small bowl.
- Sprinkle top of kugel with nutmeg sugar.
- Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
Find this post helpful? At no additional cost to you, you can support the maintenance of running this site by using my Amazon affiliate links to shop. Thank you so much.
Want to go shopping with a dietitian? Here’s your chance! I just opened up my very own storefront, full of plant-based meal plans, grocery lists, recipe books, and more!