Vargabeles (varga strudel-cake)

1 Servings

Ingredients

Quantity Ingredient
Strudel dough
¾ cup Flour
¼ teaspoon Butter, melted
pinch Salt
¼ cup Water (+ or -)
Noodle dough
1¼ cup Flour
1 each Egg
pinch Salt
1 cup Water
Filling
1¾ pounds Cottage cheese
5 eaches Egg yolks
1 cup Sugar
½ cup Sour cream
¼ cup White raisins
½ each Vanilla bean, pulverized
5 eaches Egg whites, beaten stiff
To have on hand
½ pounds Melted butter
Butter
Vanilla sugar

Directions

Make strudel dough, combining all ingredients. Let dough rest 30 min.

Stretch to a very thin sheet and trim off thick edges. Let rest 15 min. Sprinkle or brush this sheet with melted butter. Fold it once.

Repeat the sprinkling and folding until the dough is a rectangle that will fit in your baking pan. Butter the baking pan generously. Place the dough in it. Preheat oven to 375F. Make noodle dough, combining all ingredients. Let rest 15 min. and roll out thin. Cut into ¼" noodles. Boil noodles until tender and rinse with cold water. Saute noodles in 2 T butter for a few seconds. Mix filling ingredients together, omitting the egg whites. Mix noodles into filling. Fold in egg whites gently. Pour filling over strudel dough. Bake 45 min.

Remove from oven and let rest 10 min. Then sprinkle with vanilla sugar and serve at your leisure. This may be varied in form as follows: The strudel may be rolled up in the normal fashion. The strudel dough may be cut into individual sheets and the filling layered between, as in a baklava. Vargabeles (Varga strudel-cake, George Lang)

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