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| 1 | 16 oz. conta cottage cheese |
| 1 Tasse | sour cream |
| 1/2 Tasse | sugar |
| 4 gross | eggs |
| 1 Teelöffel | cinnamon |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | milk |
| 1 x ca. 450 g | Wide egg noodles; cooked and drained |
| 2 | Granny Smith apples; peeled and diced |
| 1/2 Tasse | cherries dried |
| 1/2 Tasse | hazelnuts chopped |
| 2 Esslöffel | Butter melted |
| 1 Tasse | Corn flake crumbs |
| 1/3 Tasse | brown sugar |
| 3 Esslöffel | Butter melted |
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In a large bowl whisk together the cottage cheese, sour cream, sugar, eggs, cinnamon, vanilla and milk. Set aside.
In a separate bowl, toss together the cooked noodles, apples, dried cherries and hazelnuts. Add the cottage cheese mixture to the noodle mixture and mix well.
Pour the melted butter into a 9x13 baking dish. Brush the butter onto the bottom and sides of the pan. Pour the prepared mixture into the pan.
For the topping, combine the corn flake crumbs and brown sugar. Sprinkle the mixture evenly over the kugel. Finally, pour the melted butter evenly over the topping. Cover the pan with foil and bake at 350 ° for 30 minutes. Uncover and bake 25-30 minutes longer or until golden and set.
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