The Transylvanian vargabéles is made with vermicelli and baked between sheets of pastry.
The raisin- sweet cheese vargabéles is a genuine Hungarian specialty that started its conquering journey from Transylvania. Most people add vermicelli to the filling, but it also works with wider noodles. It is usually made with raisins, but if you don’t like them, you can leave them out, as the dessert will be very tasty without it too.
Transylvanian vargabéles
Ingredients for 4 servings
- 500 g sweet cheese
- 200 g vermicelli or broad noodles
- 150 g powdered sugar
- 150 g butter
- 120 g sour cream
- 4 eggs
- 1 package puff pastry
- 1 packet vanilla sugar
- 1 teaspoon grated lemon peels
- Raisins to taste
- Powdered sugar on top
Preparation
Cook and drain the noodles.
Separate the eggs. Mix the yolk with two-thirds of the sugar, add the vanilla sugar, grated lemon peels, the cooked noodles, the crushed sweet cheese and the sour cream. Beat the egg whites until foamy, add the remaining sugar by spoonfuls, mix until the egg whites become stiff, then carefully fold it into the sweet cheese mixture.
Melt the butter. Grease a baking tray with melted butter, place a sheet of pastry on it, sprinkle with butter, then add another sheet. Spread the third layer of the sheet with the filling, cover it with the remaining three sheets, sprinkling the layers with butter.
Get plenty of butter on top. Bake in a 180-degree oven until golden brown in about 30 minutes. Before serving, sprinkle the top with powdered sugar.