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1
Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned.
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2
Remove to a large bowl with a slotted spoon.
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3
Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly.
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4
Be careful not to burn them.
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5
Add to bowl with apples, and set aside.
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6
Preheat oven to 350 degrees.
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7
Place matzo squares in another large bowl, and run cool water over them to soften.
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8
Crumble the matzo, and drain in a colander.
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9
Return drained matzo to bowl.
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10
Combine eggs with matzo and stir well.
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11
In another bowl, mix sour cream and cream cheese thoroughly.
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12
Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture.
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13
Mix all ingredients thoroughly.
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14
Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown.
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15
Let cool on counter.
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16
Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter.
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17
If any pieces stick in the pan, just put them in place.
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18
When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter).
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19
YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.
