Sweet Noodle Kugel (Authentic Hungarian Vargabéles)

Sweet Noodle Kugel With Raisins Served on Plate With Blueberry Jam on Bottom

Sweet Noodle Kugel (Authentic Hungarian Vargabéles)

Course: Cake Bars, Dessert, Pasta

Cuisine: Hungarian, Transylvanian

Diet: Low Fat, Vegetarian

Keyword: cheese noodle casserole, Hungarian noodle cake, noodle kugel, noodle kugel recipe, noodle kugel with raisins, sweet noodle kugel, vargabeles

Prep Time: 20

Cook Time: 50

Resting Time: 20

Total Time: 1 30

Servings: portions

Calories: 754kcal

Author: Timea

Experience the ultimate comfort of Vargabéles—a traditional Hungarian and Transylvanian Sweet Noodle Kugel. This 'usual' family favorite features wide egg noodles enveloped in a light, citrus-scented cheese custard. By using my signature technique of folding in whipped egg whites and a two-stage baking process, you’ll achieve a perfectly creamy interior with a golden, crispy noodle topping that is simply irresistible.

Print Recipe

Metrics - US Customary

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

Boil the Noodles: Cook wide egg noodles in salted water until very firm al dente (2–3 minutes less than package directions).
Prep Raisins: Soak golden raisins in warm water or rum essence for 10 minutes, then drain.
Cream the Base: In a large bowl, whisk egg yolks, farmer's cheese (túró), sour cream, sugar, vanilla, and lemon zest until creamy. Fold in the raisins.
Whip the Whites: In a separate clean bowl, whisk egg whites with a pinch of salt until stiff peaks form.
Combine: Stir the buttered noodles into the cheese base. Gently fold in the egg white foam with a spatula, being careful not to deflate the air.
First Bake (Covered): Pour into a greased 9 x 13 dish. Cover tightly with foil. Bake at 180°C (350°F) for 30 minutes.
Final Bake (Uncovered): Remove foil. Bake for another 15–20 minutes until the top is golden-brown and crispy.
Rest: Let the dish sit for 20 minutes before slicing into squares.

Video

Notes

The "Túró" Secret: For the most authentic texture, use Farmer’s Cheese or Dry Curd Cheese. If you use Cottage Cheese, you must strain it in a fine-mesh sieve for 30 minutes to remove excess liquid, otherwise, the kugel will be too watery.
Boil Al Dente: Always cook your noodles for 2–3 minutes less than the package instructions. They will absorb the sweet custard while baking, so starting with firm noodles prevents them from becoming mushy.
Whipping the Whites: Ensure your mixing bowl is 100% grease-free before whipping the egg whites. Even a tiny drop of yolk or oil will prevent them from reaching the stiff peaks needed for that souffle-like lift.
The Foil Trick: Don't skip the first 30 minutes of baking with aluminum foil! This steams the noodles and sets the custard perfectly. Removing it for the final 20 minutes is what gives you those signature "crunchy bits" on top.
Rum Essence: For a true Hungarian flavor, soak your raisins in warm water with a teaspoon of rum essence or dark rum before adding them to the cheese base.
Serving Suggestion: Serve warm with a dusting of powdered sugar or a side of sour cherry jam to balance the sweetness of the cheese.

Nutrition