6.5.10

HUNGARIAN NOODLE PASTRY - VARGA BÉLES

I never had varga béles back home. My mother's sister used to send me the weekly Nők Lapja [Women's Magazine] in bundles that's where I found the recipe. I cut it out, it looked like I could make it with minimal difficulty. My kitchen scale worked only in pounds and it failed to register finer amounts. I had to do a lot of guesswork translating Hungarian recipes from deka and gram to ounces. And so the original recipe looked to me a bit more forgiving than most. The clipping was shuffled around for years; survived a move from Prince Rupert to 100 Mile House, then to Prince George, and finally I tried it out in Kamloops sometime in the early eighties. Wow! It was delicious and I have been making it ever since.   

HUNGARIAN NOODLE PASTRY 
2 cups fine [thin] egg noodles
6 egg yolks
1 cup sugar
2-1/2 cups [500 g tub] ricotta cheese
grated rind of 1/2 lemon
1/8 cup melted butter
1 cup sour cream
8 egg whites
2 packets vanilla sugar
1/8 cup raisins
12 sheets of filo pastry
1/2 cup melted butter for brushing

• Break the noodles into 2 inch lengths.
• Cook in boiling water until tender.
• Drain noddles and set aside.
• Beat the egg yolks with the sugar until fluffy.
• Add the ricotta, lemon rind, 1/8 cup melted butter and sour cream.
• Combine well.
• Add the cooked noodles and raisins, mixing well.
• In a separate bowl, beat the egg whites and vanilla sugar until stiff.
• Fold the beaten egg whites into the ricotta mixture.
• Grease a medium-size baking dish.
• Lay six sheets of filo pastry inside the dish; lightly brushing between the layers with melted butter.
• Spread the ricotta mixture on the top.
• Lay six more layers of filo pastry over the filling, brushing lightly between the layers with melted butter.
• Brush the top with melted butter.
• Place in a preheated 375F oven and bake for 50-60 minutes.
• Sprinkle the top with icing sugar.
• Slice and serve warm.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!