Growing up in the Hungarian community in Transylvania, there was one dessert that always meant celebration: Noodle Kugel with raisins. This dish is a delightful combination of tender noodles, creamy cottage cheese, and plump raisins, all baked to golden perfection. Join me as I explore the history and traditions behind this beloved dessert, and learn how to make it from scratch in your own kitchen.
My version today differs a little from the one in Transylvania called "Vargabeles." In Transylvania, it's traditionally baked between two sheets of puff pastry, which I've chosen not to do this time.
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I've simplified the recipe a little. I'm calling it noodle kugel with raisins because it's more aligned with the traditional Ashkenazi Jewish recipe, served on the Sabbath or Jewish holidays.
Want to explore more Transylvanian treats? You should also try the sweet fried semolina pudding recipe, the best easy apple cake recipe or some light and fluffy perfect yeast doughnuts.
Let's Talk About Ingredients
This dessert has two basic ingredients, pasta and cheese. To bake a tray to serve eight people, I used 500g of pasta and a kilogram of cheese.
In my opinion, the most suitable pasta for this type of recipe are wider noodles like tagliatelle or fettuccine, although some recipes use thin soup noodles. I'll be using fresh tagliatelle because I like it and find it most suitable.
As for the cheese, you can use any cottage cheese or curd cheese. I'm using curd cheese cream (a smoother, creamier version of curd cheese) because I find its richer flavour adds a lovely dimension to the dish.
Let's remember the rest of the ingredients:
- Three Eggs: In sweet cottage cheese preparations, eggs often act as a binder and provide richness. They can be incorporated whole into the cheese mixture to add body and create a custard-like texture when baked.
- 100 g Sugar: Sugar is essential for sweetening the curd cheese. The amount used depends on the desired level of sweetness and the other ingredients.
- 70 g Raisins: Raisins bring a lovely chewiness and concentrated sweetness to curd cheese dishes. They pair well with the creamy texture and add a bit of textural interest.
- One Lemon Zest: Lemon zest brightens the flavour with its zesty aroma and a hint of tartness that balances the sweetness.
- 1 teaspoon Vanilla Essence: Vanilla extract enhances the overall flavour profile, adding warmth and complexity to the dish. It complements the sweetness and other flavours beautifully.
How to Make the Noodle Kugel With Raisins?
Boiling the Tagliatelle
First, I need to boil the fresh pasta. I'll put it in boiling water with a little salt and boil for about five minutes, or until it's tender but still has a slight bite.
After it boiled, I poured the noodles into a strainer to drain the water. I let them cool a bit while I prepared the cheese.
Preparing the Cheese Mix
I put the cream cheese in a bowl and added the egg yolks, sugar, lemon zest, and vanilla essence. A pinch of salt enhances sweetness, so I added a quarter teaspoon of sea salt.
Using an electric mixer, I beat the mixture until all the sugar has dissolved and it becomes a slightly softer, more fluid cream.
Now I'm adding the raisins, which I've plumped up in hot water (you can add a little rum essence to the water for extra flavour). This helps to soften them and make them even more delicious.
In a separate bowl, using the electric mixer, I'll beat the egg whites until they form stiff peaks.
Combine the Noodles With the Cheese Mix
Now that the cheese mixture is ready and the noodles have cooled a bit, it's time to combine them. Gently combine the cream cheese mixture and tagliatelle in a large bowl.
Gently mix with a wooden spoon, being careful not to crush the pasta, and making sure all the noodles are coated in cheese.
To make the dessert airier, I'll gently fold in half of the beaten egg whites with a wooden spoon. I'll set aside the remaining egg whites for later.
I've prepared a 30.5 cm oven tray lined with baking paper. After, I'll pour the noodle and cheese mixture into it.
Using a spatula, I spread the mixture evenly in the tray before placing it in the oven.
Baking the Noodle Kugel With Raisins Dessert
I usually cover the dish with foil and bake it in a preheated oven at 180 degrees Celsius for 30 minutes.
After 30 minutes, I removed the foil, added the remaining egg white foam, and spread it evenly over the dessert.
I returned the tray to the oven, uncovered, and baked for another ten minutes, or until golden brown. Once golden brown, remove the tray from the oven and let it cool completely before cutting.
This is my noodle kugel with raisins recipe, made in my style. It's simple and delicious, and I invite you to serve it.
Variations
You can get creative and make this noodle kugel recipe your own with a few simple tweaks!
Make Savory Kugel: Omit the sugar and vanilla, and instead add sautéed onions, garlic, and herbs for a savory side dish.
Serving the Noodle Kugel
As a serving style, I recommend cutting the noodle kugel with raisins into cubes. After, sprinkling a little powdered sugar on top and enjoying it with a delicious blueberry or black cherry jam. So Good!!!
How to Store?
Allow the kugel to cool completely at room temperature before refrigerating it. This will prevent condensation and help it retain its texture.
Place the kugel in an airtight container or wrap it tightly in plastic wrap to prevent air exposure and moisture loss. Store the kugel in the refrigerator for up to 3 days.
To reheat the kugel, simply place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it gently in the microwave.
F.A.Q.
Some people simply prefer the warm, comforting feel of a hot kugel, while others enjoy the refreshing coolness of a chilled one. A hot kugel might be more suitable for a family dinner, while a cold kugel could be a refreshing treat at a brunch or picnic. The best way to enjoy noodle kugel is the way that makes you happy!
Noodle kugel is quite versatile, so what you eat it with depends on how you're serving it. As a Dessert (warm or cold) enhance the kugel with sour cream or yogurt, fruit compote or fresh berries (for extra sweetness and freshness), a drizzle of honey or maple syrup or chopped nuts (for added crunch).
If you added too much milk, eggs, or other liquid ingredients, the kugel may not be able to set properly and will be watery. If your kugel is watery, you can try adding more flour, baking it for a longer time, or using more egg yolks. You can also drain off any excess liquid before serving.
Related
If you liked my noodle kugel with cottage cheese and raisins recipe and are you curious to find other cheese dessert recipes from our kitchen, try these:
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Noodle Kugel With Raisins
Equipment
- 1 Soup Pot
- 1 strainer
- 2 mixing bowl
- 1 electric mixer
- 1 baking tray
Ingredients
- 500 g fresh tagliatelle or tagliatelle or fettuccine pasta
- 1 kg cheese cream or cottage cheese or curd cheese
- 3 pcs eggs free range
- 70 g raisins or sultanas
- 100 g sugar granulated or powdered
- 1 pc lemon zest
- 1 teaspoon vanilla essence or extract
- ¼ teaspoon sea salt kosher
Instructions
- Put the noodles in boiling water with a little salt and boil for about five minutes. Pour the noodles into a strainer to drain and let them cool a bit.
- Put the cream cheese in a bowl and add the rest of the ingredients, egg yolks, sugar, lemon zest, salt and vanilla essence.
- Mix with an electric mixer the cream cheese with the ingredients, until all the sugar is dissolved. Add the raisins that I previously kept a little in hot water to rehydrate.
- In another bowl with the help of the electric mixer, beat the egg whites until get a consistent foam.
- In a larger bowl pour the cream cheese over the tagliatelle. With a wooden spoon mix lightly until the cheese reaches everywhere and cover the noodles well.
- Pour half of the egg white foam and also easily incorporate it with a wooden spoon.
- Prepare an oven tray with baking paper and pour the whole composition into it.
- Cover with aluminium foil and put it in the preheated oven at 180 degrees Celsius for 30 minutes.
- Remove the foil and add the rest of the remaining egg white foam on the top and put the tray back in the oven, for another ten minutes until it acquires a beautiful golden colour.
- After cooling, cut the noodle kugel with raisins into cubes or bars, sprinkled it with powdered sugar and serve with blueberry jam.
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