Rakott Teszta (Hungarian Baked Dessert Noodles)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/25/22
Rakott Teszta (Hungarian Baked Dessert Noodles) in a baking dish and on a plate

The Spruce / Qi Ai

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 12 servings
Nutrition Facts (per serving)
333 Calories
21g Fat
27g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 333
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 51%
Cholesterol 122mg 41%
Sodium 171mg 7%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 5%
Total Sugars 15g
Protein 10g
Vitamin C 1mg 3%
Calcium 101mg 8%
Iron 1mg 7%
Potassium 207mg 4%
*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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Rakott Teszta (Hungarian Baked Dessert Noodles) ingredients in bowls

    The Spruce / Qi Ai

  2. Pre heat oven to 350 F. Lightly coat a 13 x 9-inch pan with cooking spray.

    Greased baking dish

    The Spruce / Qi Ai

  3. Combine melted butter, undrained creamy cottage cheese, sour cream, eggs, and sugar in a blender or food processor and puree until smooth.

    Melted butter, undrained creamy cottage cheese, sour cream, eggs, and sugar in a food processor

    The Spruce / Qi Ai

  4. In a large bowl, mix the cooked egg noodles with cottage cheese mixture and the raisins until well combined.

    Mix the cooked egg noodles with cottage cheese mixture and the raisins in a large bowl

    The Spruce / Qi Ai

  5. Transfer to prepared pan. Cover with aluminum foil and bake 30 minutes.

    Dessert noodle mixture poured into a prepared baking dish

    The Spruce / Qi Ai

  6. Remove foil and sprinkle with 1/2 cup sliced almonds.

    Noodle dessert mixture topped with sliced almonds in a baking dish

    The Spruce / Qi Ai

  7. Bake an additional 15 to 30 minutes or until a knife inserted into the center comes out clean. Remove from oven.

    Rakott Teszta (Hungarian Baked Dessert Noodles) in a baking dish

    The Spruce / Qi Ai

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

    Rakott Teszta (Hungarian Baked Dessert Noodles) in a baking dish and served on a plate

    The Spruce / Qi Ai

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.