Desserts & Baking

Aunty Sarah’s lokshen kugel

By
01 September 2026
10
Easy
15 minutes
45 minutes

“This recipe comes from my Aunty Sarah and is one of my all-time favourite desserts. There are countless versions of lokshen kugel, but I think mine is particularly special. It starts with boiled lokshen – Jewish egg noodles, very much like tagliatelle – which are folded into a rich, cheesecake-like mixture of cream cheese, eggs, cinnamon and sugar. Once baked, the noodles become beautifully soft and golden, and the combination of sweet cinnamon, creamy cheese and pasta tastes remarkably like a cheese blintze. It is the kind of old-fashioned Jewish comfort food that is simple, nostalgic and utterly irresistible.” – Tracy Klass
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Ingredients

Method
  • 500 g lokshen noodles or tagliatelle (large flat noodle)
  • 250 g full-cream cream cheese
  • 6 T sugar
  • 1 T salt
  • 1 T ground cinnamon
  • 2 extra-large free-range eggs
  • 2/3 cup cream
  • 80 g butter
  • ½ cup apricot jam or orange marmalade, for spreading (optional)

Method

Ingredients

1.Preheat the oven to 180°C. Cook the noodles according to package instructions, then drain.

2.Mix the cream cheese, sugar, salt and cinnamon. Beat the eggs and add to the mixture, then add the cream. Beat well. Combine the mixture with the cooked noodles – taste and add more sugar and cinnamon if necessary.

3.Melt the butter and place in a large ovenproof dish, swirling it all around to grease the dish. Pour in the pudding mixture, spread over the jam if using, and bake on the middle shelf of the oven for 45 minutes, or until nicely browned.

Find more Rosh Hashanah recipes here

Videographer: Romy Wilson
Photographer: Jan Ras
Food Stylist: Bianca Strydom
Food Assistant: Chevonne Fourie
Hair & Makeup: Diane Bessesen
Tracy Klass

Recipe by: Tracy Klass

Tracy Klass has reinvented herself roughly every 20 years with one constant: a deep love of cooking and feeding people. She’s been a marketing manager while raising three kids as a single mother, a stand-up comedian, and almost had a stage show when Covid hit. Once again, she pivoted, this time to launch A Taste of Klass, bringing traditional Ashkenazi Jewish cooking to modern tables. Today, Tracy runs A Taste of Klass full-time from her kitchen in Observatory in Cape Town, proving that it’s never too late to start again – especially when there’s something delicious at the end of it.

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