Vargabéles is a traditional Hungarian dessert which can be eaten as a main course as well. It”s very common in our cuisine that after a filling soup, such as goulash soup, we prefer to have something sweet that also substantial. The original recipe calls for only raisins but I think it’s simply beautiful using a few apricots too. Its best to eat hot, straight from the oven with a bit of icing sugar on the top or with some cold jam on the side.
12 filo pastry sheet (1 box)
250 g thin egg noodles (vermicelli or similar)
300 g cottage cheese
60 g raisin
100 g dried apricot
1 teaspoon vanilla extract
90 g icing sugar
Cook the pasta in slightly salty water, drain and cool down. Prepare a deep tray or a round baking tray by greasing with little butter and cover with filo pastry. Let the pastry lean over the edge as you need to cover the top as well at the end.
Mix the egg yolks with the sugar and vanilla extract then add the cottage cheese. Beat the egg whites with a pinch of salt into a firm foam gently mix with the egg yolks. Add the chopped apricots and raisins then mix with the pasta.
Pour the mixture into the baking tray and cover with filo pastry.
Put into the preheated oven and bake it for 40 minutes on 180°C. Also put a tray filled with water into the oven.
Serve it hot, sprinkle some icing sugar on the top.
Tip: Soak the dried fruit in rum for a few hours
Cooking time: 60minutes
Calories: 260 Carbs:44.8 Protein: 10.1 g Fat: 4.8