Honey Roasted Fig and Walnut Noodle Kugel

Honey Roasted Fig and Walnut Noodle Kugel

honey roasted FIG & WALNUT noodle kugel // a jewish fall casserole

It's been a bit over 6 months since my last post, so I figured that the new year would be a good excuse to try this out again.  I've completely forgotten all my HTML coding tricks, and haven't touched a real camera or edited photos in forever, but copying and pasting should do for now.

Lucky for me I have a long weekend off work for Rosh Hashanah, so with a bit of extra time on my hands I tried out another new spin on sweet noodle kugel.  Check out previous years' Pumpkin Spice Noodle Kugel or Apple Spice Noodle Kugel if you want some other fun twists.  Since my Aunt Bean's original noodle kugel recipe is very sweet and cheesy, adding honey-roasted figs and walnuts seemed like a pretty fitting way to add a new twist for 5776.  Of course, goat cheese is a classic fig/walnut/honey combination, but the dish is simply rich enough already with two cheeses and egg custard.  But go ahead and give it a whirl if you love goat cheese.

As with previous years, I'll warn you once again that the base recipe (everything minus the figs & walnuts) of this kugel is already pretty non-traditional.  It's very sweet and cheesy, and could easily be mistaken for a dessert casserole.  Of course, the point is to ring in a sweet new year.  Basically, it will ruin all other kugels you may be more accustomed to since it is so amazing.

The last 6 months have been busy ones, but I'll spare you all the stories about summer travels and new school years for some later posts (hopefully).  I'm looking forward to trying and sharing lots of Colombian dishes!  

Main Ingredients:


  • 1 lb. extra wide egg noodles
  • 4 eggs
  • 1/2 cup sour cream
  • 1 1/4 cups granulated sugar
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 lb. butter, melted
  • 1 cup milk
  • 8 oz. cream cheese
  • 1 lb. sliced American cheese
  • 20 ripe fresh whole purple figs
  • 1.5 tbsp. olive oil
  • 1/2-3/4 cup chopped walnuts
  • 4 tbsp. honey
  • 2 tbsp. butter
  • 2 cups graham cracker crumbs
  • 4 tbsp. butter, melted
  • 1/4 cup dark brown sugar
  • 1/8 cup granulated sugar
  • 1 1/4 tsp. ground cinnamon
  • 1/4 tsp. vanilla
Read the whole recipe on Jenessa's Dinners