👩🍳 Instructions:
- Cook the noodles
- Boil the egg noodles in salted water until al dente. Drain and toss with a little melted butter.
- Prepare the filling
- In a bowl, mix the cottage cheese, sugar, egg yolks, vanilla, lemon zest, and raisins.
- Whip the egg whites
- Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold into the cheese mixture for a light texture.
- Layering
- Preheat oven to 180°C (350°F).
- Grease a baking dish with butter.
- Spread half the noodles, then the cottage cheese mixture, then top with the rest of the noodles.
- Topping
- Mix the sour cream with a spoonful of sugar and spread evenly on top.
- Bake
- Bake for about 30–40 minutes, until the top is lightly golden and set.
- Serve
- Let it cool slightly, then cut into squares or slices. Can be served warm or cold, dusted with powdered sugar.
✨ This dish has a nostalgic, homey flavor—soft noodles, creamy sweet cheese, and a slightly tangy sour cream topping. It’s perfect for holidays or Sunday family lunches in Hungary.
Would you like me to also share the strudel pastry version (Vargabéles) that’s often made for festive occasions?