Hungarian Baked Dessert Noodles (Rakott Teszta)

Hungarian Baked Noodles

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Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
418 Calories
24g Fat
40g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 418
% Daily Value*
Total Fat 24g 30%
Saturated Fat 10g 52%
Cholesterol 125mg 42%
Sodium 580mg 25%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Protein 12g
Calcium 108mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Hungarian baked dessert noodles is known as rakott teszta (RAH-koht TAYSS-taw), which means (layered dough) or rakott metelt (RAH-koht MEH-tel-it), which means layered noodles.

A creamy combination of cottage cheese, sour cream, eggs, sugar, and raisins are combined with melted butter and cooked egg noodles and then baked until set in this dessert that also can be served for breakfast or brunch. It can be made ahead and reheated with no loss in quality and it holds up well in a steam-table pan on a buffet line.

The dish is similar to Jewish noodle kugel and can be made in many ways. This is my favorite version.

If you're committed to making this totally from scratch, including the noodles, see how Hungarian noodles are made.


  • 1 pound wide egg noodles (cooked until tender in salted water and drained)
  • 4 ounces butter (1 stick, melted)
  • 2 cups cottage cheese (creamy, undrained)
  • 2 cups sour cream
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup raisins (white)
  • 1/2 cup almonds (sliced)

Steps to Make It

  1. Heat oven to 350 F. Lightly coat a 13x9 inch pan with cooking spray. Combine 4 ounces melted butter, 2 cups undrained creamy cottage cheese, 2 cups sour cream, 4 large eggs, and 1/2 cup sugar in a blender or food processor and purée until smooth.

  2. In a large bowl, mix 1 pound cooked wide egg noodles with cottage cheese mixture and 1/2 cup white raisins until well combined. Transfer to prepared pan. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with 1/2 cup sliced almonds. Bake an additional 15 to 30 minutes or until a knife inserted into the center comes out clean. Remove from oven.

  3. Cut into squares and serve, sprinkled with confectioners' sugar, while still hot. This may also be eaten at room temperature.

Most Common Hungarian Noodles

  • Betû: Alphabet-shaped noodles.
  • Cérnametélt: Extra-fine noodles, literally thread noodles.
  • Copfocska: Twisted tails or pigtail noodles.
  • Csiga: Snail or shell-shaped noodles made on special csiga boards.
  • Csuszedli: Broad noodles or long, wide noodles.
  • Fodros Nagykocka: Frilly, large square noodles.
  • Kaposztás: Large square noodles, literally "cabbage" because of its use with sautéed cabbage.
  • Kiskocka: Small square noodles.
  • Gyémánt: Small diamond-shaped noodles.
  • Orsó: Spiral noodles similar to Italian rotini.
  • Szarvacska: Little horn noodles similar to elbow macaroni (also the name for little twisted noodles).
  • Tarhonya: Tarhonya is a hand-grated noodle also known as egg barley. Try a recipe for Browned Egg Barley or Piritott Tarhonya.
  • Virag: Flower-shaped noodles.