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Vargabeles - Hungarian Sweet Noodles

Vargabeles or Hungarian sweet noodle pie made with filo pastry, cheese, and raisins, you can serve it as a dessert or sweet main meal.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 9 servings
Calories: 286 kcal
Course: Dessert
Cuisine: Hungarian

Ingredients

  • 75 g/ 2.7 oz thin noodles Note 1
  • 1 teaspoon unsalted butter
  • 2 eggs
  • 3 tablespoons sugar separated (or more to taste)
  • 1 teaspoon vanilla extract
  • 200 g/ 7 oz/ about ¾ cup smetana or crème fraiche
  • 500 g/ 1.1 lb/ 2 ½ cups quark 20% fat
  • 50 g/ 1.8 oz/ ⅓ cup raisins
  • 1 teaspoon lemon zest
  • 1 teaspoon cornstarch
  • 1 tablespoon dried breadcrumbs
  • 2-3 sheets yufka pastry depending on size (Note 2)
  • 2-3 tablespoons vegetable oil or melted butter for brushing the pastry layers
  • icing sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a small square baking dish of about 20 cm/ 8 inch.
  2. Bring a pot of water to a boil and cook the noodles according to the package's instructions. Drain well, return to the pan and stir in the butter.
  3. Separate the eggs. Beat the egg whites until stiff. Add 1 tablespoon of the sugar and continue beating until the egg whites are stiff and glossy.
  4. In another bowl beat together the egg yolks and the remaining 2 tablespoons sugar. Add the vanilla extract, the smetana or crème fraiche, and the quark. Stir well, then add the raisins, lemon zest, cornstarch, and dried breadcrumbs.
  5. Carefully fold the noodles into this mixture. Fold in the egg whites as well. Taste and see if you need more sugar.
  6. Cut the pastry sheets to fit the baking dish. If using yufka pastry place one sheet of pastry into the prepared baking dish. Brush with some of the oil or melted butter and cover with another pastry sheet. Repeat with the 3rd yufka sheet.
  7. If using filo pastry, follow the same procedure but layer 5 filo pastry sheets instead of 3.
  8. If using puff pastry, one layer will suffice. Don't brush the puff pastry with oil or butter.
  9. Place the filling over the pastry, level nicely, and build the upper pastry layer the same way you did it before.
  10. Brush the top of the pastry with some oil or butter as well and bake the pie for about 45 minutes or until golden and set.
  11. Serve warm or at room temperature and dust the pie with icing sugar if you wish. The pie can be reheated in the oven.

Notes

  • The so-called “soup” noodles, or vermicelli made of wheat, not rice vermicelli.
  • Filo pastry can be used instead. In this case, form the bottom and the upper layer of pastry by stapling 5 filo sheets for each layer. Puff pastry can also be used. In this case, you will only need one sheet of puff pastry for the bottom layer and one for the upper layer.

Nutrition Information

Serving 1square Calories 286kcal (14%) Carbohydrates 22g (7%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Cholesterol 83mg (28%) Sodium 142mg (6%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 286

% Daily Value*

Serving 1square
Calories 286kcal 14%
Carbohydrates 22g 7%
Protein 10g 20%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 7g 41%
Cholesterol 83mg 28%
Sodium 142mg 6%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.