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1
Preheat the oven to 350 degrees.
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2
Butter a 2-quart baking dish.
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3
Begin heating a large pot of water.
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4
Melt 1 tablespoon of the butter over medium-high heat in a large, heavy skillet and add the apples.
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5
Cook, stirring or tossing in the pan, until they begin to color and are slightly tender, about 5 minutes.
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6
Remove from the heat.
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7
When the water comes to a boil, add salt to taste and the noodles.
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8
Cook al dente, a little firmer than you would want them if you were eating them right away.
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9
Drain through a colander and add to the pan with the apples (if using long flat noodles, cut them first with a scissors into shorter lengths).
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10
Add the remaining tablespoon of butter and toss together until the butter melts.
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11
Stir in the optional raisins.
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12
Set aside.
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13
Beat the eggs in a large bowl.
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14
Add the sugar and beat together until the mixture is thick.
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15
Beat in the yogurt, vanilla, rum, nutmeg and about 1/4 teaspoon salt, or to taste.
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16
Add the noodles and apples and fold everything together.
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17
Scrape into the prepared baking dish.
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18
Push the pasta down into the egg and yogurt mixture (it will not be completely submerged, but try to cover as much as you can).
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19
Place in the oven and bake 40 to 45 minutes, until the kugel is set and the sides are browned.
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20
There will always be some noodles on top that brown and become quite hard.
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21
You can remove these from the baked dish if you wish.
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22
Allow to sit for at least 10 minutes before serving.
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23
Serve hot, warm or at room temperature.
