|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 15g|
|Vitamin C 1mg||3%|
|*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.|
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.
4 ounces (1/2 cup) unsalted butter, melted
2 cups cottage cheese, undrained
2 cups sour cream
4 large eggs
1/2 cup sugar
16 ounces wide egg noodles, cooked to tender in salted water, drained
1/2 cup golden raisins
1/2 cup sliced almonds
Gather the ingredients.
Pre heat oven to 350 F. Lightly coat a 13 x 9-inch pan with cooking spray.
Combine melted butter, undrained creamy cottage cheese, sour cream, eggs, and sugar in a blender or food processor and puree until smooth.
In a large bowl, mix the cooked egg noodles with cottage cheese mixture and the 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.
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.