Vargabeles (Hungarian Noodle Pudding)
Easter Recipes Lacto-Ovo Vegetarian Recipes Desserts Eggs Cheese Pasta Hungarian
I thought this noodle pudding would be perfect for the Easter menu because it's even better the next day, so you can prepare it a day in advance.
Normally, puff pastry is used for the crust, but I, being lucky as I am, received an invitation some time ago to a pastry shop located a few kilometers from Targu-Mures. A pastry shop that produces only one type of pastry: Dutch waffles (stroopwafels). As you can imagine, I couldn't refuse and on my first trip to the area I stopped by Diana and Frank, the owners. Frank is Dutch, born in the very birthplace of the waffles and the cheese with the same name, Gouda. Who else has the opportunity to taste waffles made according to the original recipe and moreover prepared only with natural ingredients? It seems that now we can all do this thanks to the initiative of the two, especially since their waffles are already distributed in several cafes in Targu-Mures and upon order they can prepare them fresh for weddings, christenings and other special events. For any information about their product you can contact them at: 0741/552.097 (Patiseria van Mourik). For me, as soon as I received the bag with the leftover scraps from cutting, all I could think about was vargabeles with an aromatic crust made from waffles.
Ingredients
500g fresh cottage cheese
150g wide egg noodles
3 eggs
1 packet vanilla sugar (bourbon Dr Oetker)
150g powdered sugar
200g sour cream
100g melted butter
1 apple
50g raisins
a little rum
Crust
200g Dutch waffle crumbs (or cookies)
3 tablespoons brown sugar
How to prepare vargabeles (hungarian noodle pudding)
- Soak the raisins in warm water and a little rum for about 30 minutes. Put the noodles to boil in plenty of boiling water. Cook them according to the package instructions. Cut the apple into small cubes.
- Mix the cottage cheese with the powdered sugar, vanilla sugar and 3 egg yolks. Then add the sour cream and 3 tablespoons of melted butter and mix well.
* for a finer vargabeles you can replace 100g of cottage cheese with 100g cream cheese (Philadelphia style). - Add the well-drained raisins, the drained cooked noodles and the apple cubes. Mix using two forks.
- Beat the 3 egg whites with a pinch of salt until stiff peaks form. Add them to the noodle mixture in two batches and gently fold until combined.
- Grease a round 26cm diameter pan with melted butter (bottom and sides) which you can line with baking paper. Pour the noodle pudding into it and level it.
- Grind the waffles in a coffee grinder or food processor until they become like breadcrumbs. Add the brown sugar and then 4 tablespoons of melted butter.
- Sprinkle the crust over the noodle pudding in the pan. The remaining melted butter is spooned over the crust.
* instead of this crust you can use puff pastry which you cut to the shape of the pan; place it over the pudding and prick it in a few places with a fork so it doesn't puff up too much; if you choose this option, when it's cold, sprinkle powdered sugar over the vargabeles, it will look better - Bake at 180°C for 45 minutes.
- Remove and let cool completely. Serve cut into squares. It's even better the next day.
Amestecul de branza
Adaugam taieteii, merele si stafidele
Adaugam albusurile spuma
Amestecul pentru budinca
In tava
Vafe pentru crusta
Presaram crusta peste budinca
Vargabeles (Hungarian Noodle Pudding)
