🍽 Instructions
- Cook the noodles – Boil the egg noodles in salted water until just tender (al dente). Drain and toss with a little melted butter.
- Prepare the filling – In a bowl, mix together túró (or ricotta), sugar, vanilla, lemon zest, raisins, 2 egg yolks, and half of the sour cream.
- Whip the egg whites – Beat the 2 egg whites until stiff, then gently fold them into the cheese mixture for fluffiness.
- Layer the casserole – Grease a baking dish with butter. Add half of the noodles, spread the sweet cheese mixture on top, then cover with the remaining noodles.
- Top with custard – Whisk the remaining egg with the rest of the sour cream and pour it evenly over the top.
- Bake – Bake at 180°C (350°F) for 30–40 minutes, until the top is set and lightly golden.
- Serve – Let it cool slightly, then dust with powdered sugar. Can be served warm or cold.
🌟 Variations
- Lekváros Rakott Tészta – Add a layer of apricot or plum jam for extra sweetness.
- Cocoa version – Sprinkle sweetened cocoa powder between the layers.
- Walnut version – Add a layer of ground walnuts mixed with sugar.
👉 This is one of those dishes that’s both a dessert and a comfort meal, depending on how sweet you make it. Many Hungarian families grew up eating this after Sunday lunch or as a special treat from grandma. 💛
Would you like me to also share the savory version of rakott tészta (with cottage cheese and bacon), which is another Hungarian classic?