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from "Please to the Table" by Anya Von Bremzen and John Welchman

This is a wonderfully comforting Jewish dish from Lithuania that is ideal for brunch, but goes down just as well for dessert. I make it with a greater percentage of apples than noodles, but you may adjust the amounts, if you wish.

Serves 4

4 cups cooked wide egg noodles
3 large eggs, lightly beaten
4 tablespoons (packed) light brown sugar
6 medium-size tart apples (such as Granny Smith), peeled and cored
2 tablespoons fresh lemon juice
1/2 cup raisins
1/4 cup slivered almonds
1 tablespoon ground cinnamon
2 tablespoons unflavored fine, dry bread crumbs
4 tablespoons (1/2 stick) butter, melted

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1. Preheat the oven to 375°F.
2. In a large bowl, mix the noodles with the beaten eggs and 2 tablespoons of the sugar. Set aside.
3. Grate the apples into another bowl and sprinkle with the lemon juice. Add the remaining sugar, raisins, almonds, and cinnamon and mix well. Let stand for 10 minutes.
4. Butter a round baking dish and sprinkle with some of the bread crumbs. Arrange one third of the noodle mixture on the bottom and top with half the apple mixture. Repeat the layers, finishing with the remaining noodles. Spring the top with the remaining crumbs and drizzle with the melted butter. Bake until the top is golden brown, about 50 minutes.
5. Cool slightly and serve

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Pennsylvania Dutch Broad Egg Noodles - $2.69/ea
  Granny Smith Apples - $3.99/ea
  Lemons - $0.99/ea Save! 5 for $4.50
  Just FreshDirect Jumbo Flame Raisins - $4.99/ea
  Just FreshDirect Blanched Almond Slivers - $11.99/ea
You May Already Have
  Domino Light Brown Sugar - $1.89/ea
  Spice Supreme Ground Cinnamon - $1.29/ea
  Progresso Plain Breadcrumbs - $2.69/ea
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
  Alderfer Eggs Grade A Large Organic Eggs
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