Instructions
1. Cook the noodles
- Boil noodles in salted water until just tender (al dente). Drain well and toss with melted butter.
2. Make the cheese mixture
- In a bowl, mix farmer’s cheese (túró) with sugar, vanilla, lemon zest, sour cream, and egg yolks until smooth.
- Stir in raisins if using.
3. Whip the egg whites
- Beat egg whites until stiff peaks form, then gently fold into the cheese mixture to keep it airy.
4. Assemble
- Preheat oven to 180 °C / 350 °F.
- Grease a medium baking dish with butter and sprinkle lightly with breadcrumbs.
- Spread half the noodles in the dish, top with the cheese mixture, then the remaining noodles.
- Spread a thin layer of sour cream on top for extra richness.
5. Bake
- Bake for 35–40 minutes, until set and lightly golden on top.
6. Serve
- Slice into squares or rectangles. Serve warm or at room temperature — dusted with powdered sugar if desired.
Authentic Variations
- Some Hungarian families drizzle melted butter mixed with powdered sugar over slices before serving.
- In Transylvanian-style rakott tészta, the top layer is brushed with beaten egg for a glossy finish.
- You can also add a layer of fruit jam between the noodles and cheese for a sweeter, more festive version.
I can also give you the vargabéles version of rakott tészta, which is the richer, more famous café-style Hungarian baked noodle dessert with puff pastry around it. Would you like that recipe too?
Leave a Reply