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Parve
Easy
16 Servings
Allergens 
55 Minutes
Diets
This kugel is not overly sweet, yet it satisfies that need for a somewhat sweet side dish to serve alongside our festive meat and chicken dishes. The blended fruit adds a creaminess that precludes the need to use lots of oil. Freezes well.
5 cups Gefen Gluten Free Thin Noodles (or see note)
3 eggs
1/2 cup sugar
pinch salt
1 and 1/2 cups canned Gefen Pineapple Tidbits, drained (reserve the juice)
3 tablespoons pineapple juice
2 teaspoons oil
2 tablespoons Gefen Vanilla Sugar
1 teaspoon Gefen Cinnamon
1/2 cup ground almonds
2 tablespoons light brown sugar
sprinkle of Gefen Cinnamon
1 teaspoon oil
Preheat oven to 350°F (180°C). Place eggs, sugar, and salt in the food processor with the knife attachment and process for a minute or two until light and lemon colored.
Add the remaining ingredients and mix until well combined. (Pineapple pieces will blend.)
Add to noodles in a large bowl. Mix together well.
Pour into two nine-inch (20 centimeter) round pans lined with Gefen Parchment Paper.
Combine all topping ingredients in a small bowl. Sprinkle over top of kugel.
Bake for 45 minutes or until golden brown.
Yields two nine-inch (20 cm) round kugels, 8—10 servings each
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