This recipe for Hungarian baked dessert noodles is known as rakott teszta (RAH-koht TAYSS-taw), which means (layered dough) or rakott metelt (RAH-koht MEH-tel-it), which means layered noodles. It's similar to Jewish noodle kugel and can be made in many ways. This is my favorite version. This also can be served as a breakfast or brunch dish, and it can be made ahead and reheated.
Larger image of Hungarian Baked Dessert Noodles.
See also how Hungarian noodles are made.
Larger image of Hungarian Baked Dessert Noodles.
See also how Hungarian noodles are made.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 12 squares Baked Noodle Dessert
Ingredients:
- 1 pound wide egg noodles, cooked until tender in salted water and drained
- 4 ounces (1 stick) melted butter
- 2 cups creamy cottage cheese
- 2 cups sour cream
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup white raisins
- 1/2 cup sliced almonds
- Confectioners' sugar
Preparation:
- Heat oven to 350 degrees. Lightly coat a 13x9-inch pan with cooking spray. Combine butter, cottage cheese, sour cream, eggs and sugar in a blender or food processor and puree until smooth.
- In a large bowl, mix noodles with egg mixture and raisins until well combined. Transfer to prepared pan. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with almonds. Bake an additional 15 to 30 minutes or until a knife inserted into center comes out clean. Remove from oven.
- Cut into squares and serve, sprinkled with confectioners' sugar, while still hot. This may also be eaten at room temperature.
