Description
Vargabeles is a traditional Hungarian sweet noodle pie featuring thin noodles baked with a creamy mixture of quark, smetana, eggs, raisins, and subtle flavors of vanilla and lemon zest. Encased in flaky pastry layers and baked until golden, this comforting dessert is perfect served warm or at room temperature, dusted with icing sugar.
Ingredients
Noodle Mixture
- 75 g (2.7 oz) thin noodles
- 1 teaspoon unsalted butter
- 2 eggs (separated)
- 3 tablespoons sugar (divided)
- 1 teaspoon vanilla extract
- 200 g (7 oz / about ¾ cup) smetana or crème fraîche
- 500 g (1.1 lb / 2 ½ cups) quark (20% fat)
- 50 g (1.8 oz / 1/3 cup) raisins
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 tablespoon dried breadcrumbs
Pastry and Finishing
- 2-3 sheets yufka pastry (depending on size)
- 2-3 tablespoons vegetable oil or melted butter (for brushing pastry layers)
- Icing sugar (for dusting)
Instructions
- Preheat and prepare dish: Preheat the oven to 200°C (400°F). Butter a small square baking dish of about 20 cm (8 inches) to prevent sticking.
- Cook noodles: Bring a pot of water to a boil and cook the noodles according to package instructions until al dente. Drain well, return to the pan, and stir in 1 teaspoon unsalted butter to coat the noodles and prevent sticking.
- Beat egg whites: Separate the eggs. In a clean bowl, beat the egg whites until stiff peaks form. Gradually add 1 tablespoon of sugar while beating until the egg whites are glossy and hold firm peaks.
- Prepare filling base: In another bowl, beat together the egg yolks with the remaining 2 tablespoons of sugar until creamy. Add vanilla extract, smetana or crème fraîche, and quark. Mix thoroughly to combine all ingredients smoothly.
- Add mix-ins and combine: Stir raisins, lemon zest, cornstarch, and dried breadcrumbs into the yolk mixture. Then gently fold in the cooked noodles, followed by carefully folding in the beaten egg whites to maintain lightness. Taste the mixture and add more sugar if desired.
- Prepare pastry layers: Cut yufka pastry sheets to fit the baking dish. Place one sheet of pastry into the prepared dish, brush with vegetable oil or melted butter, and cover with a second layer. Brush again and add the third layer, repeating the oil or butter brushing between layers.
- Alternative pastry instructions: If using filo pastry, layer 5 sheets the same way, brushing each layer with oil or melted butter. If using puff pastry, one layer is enough and do not brush with oil or butter.
- Assemble pie: Spread the noodle and quark filling evenly over the layered pastry base in the baking dish. Build the upper pastry layer the same way as the base with brushed pastry sheets.
- Finish and bake: Brush the top layer of pastry with additional oil or melted butter for a golden finish. Bake in the preheated oven for about 45 minutes until the pie is golden brown and the filling is set.
- Serve: Allow to cool slightly. Serve warm or at room temperature, optionally dusted with icing sugar. The pie can be reheated in the oven if needed.
Notes
- Use thin noodles such as vermicelli or capellini for authenticity and texture.
- Yufka pastry is traditional; filo or puff pastry can be used as alternatives with slight changes in layering.
- The sugar quantity can be adjusted according to personal taste preferences.
- Ensure egg whites are beaten to stiff peaks to create a light and airy texture in the filling.
- The pie is best served fresh but reheats well in the oven at low temperature.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
