Sweet Hungarian Noodle Bake (Rakott Teszta)
A rich and creamy baked dessert noodle dish, similar to kugel, with cottage cheese, sour cream, raisins, and a crunchy almond topping.
- Prep20 min
- Cook1h
- Total1h 20m
- DifficultyEasy
- Servings12
This comforting baked noodle dish is a beloved Hungarian dessert, often served for brunch or as a sweet treat. The combination of soft egg noodles, creamy custard-like filling, and golden raisins creates a luscious texture, while the sliced almonds add a delightful crunch.
It's incredibly simple to prepare: the filling is whizzed in a blender, then tossed with cooked noodles and baked until set. Serve it warm dusted with confectioners' sugar for a nostalgic, satisfying dessert.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 350°F. Lightly grease a 13x9-inch baking dish with cooking spray.
- In a blender or food processor, combine the melted butter, undrained cottage cheese, sour cream, eggs, and sugar. Blend until completely smooth and creamy.
- Transfer the cooked and drained egg noodles to a large bowl. Pour the cheese mixture over the noodles, add the golden raisins, and gently toss everything together until well coated.
- Pour the noodle mixture into the prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil.
- Bake covered for 30 minutes. Then remove the foil and sprinkle the sliced almonds evenly over the top.
- Continue baking, uncovered, for another 15 to 30 minutes, until the center is set and a knife inserted into the middle comes out clean.
- Remove from the oven. Let it cool slightly, then cut into squares. Serve warm, dusted with confectioners' sugar if desired. It can also be enjoyed at room temperature.
💡 Tips
- For extra richness, use full-fat cottage cheese and sour cream.
- You can substitute the golden raisins with dried cranberries or chopped dried apricots.
- This dish can be assembled a day ahead and refrigerated; just add 10 minutes to the covered baking time.
Inspired by a recipe from The Spruce Eats