Vargabéles is one of the easiest dessert noodles that we can make for a last-minute treat. You can eat it warm or at room temperature in the early morning or for a sweet meal during the day. Personally, I love to make it in the traditional way, with homemade noodles, and with sour cherry. Today I’ll make it in the simplest way, first, because I want to show an easy, traditional way with 5 ingredients, and second, I didn’t find it anywhere in the supermarkets sour cherry. ????
Personally, I can’t stop eating when I have it in the house. This includes all the authentic dishes, that we love and make them with passion. Our fresh ingredients are prepared always in a simple way. If you are looking for some delicious and traditional meals, check these Hungarian dishes out.
What noodles should I use in Vargabéles?
For noodle pie, traditionally they use “Cérnácska”, also known as “soup” noodles in some parts of the world or as Vermicelli. Personally, I like to use homemade Fettuccini pasta. I like to have it more thick-ish. And the more basic and important thing is to make it at home. I know, I know… not everybody has the time and appliances to make homemade pasta. Sometimes I buy the pasta also because for us, as moms our time is limited. (in the video down below I bought the pasta also) But, when I can, I make homemade, because is just softer and more authentic.
What type of cheese can I use for the Vargabéles?
The original recipe uses the so-called Romanian cow cheese, which is a kind of soft, mild, white cheese. You can replace it with quark cheese, which has a similar taste, or cottage cheese. Some people mix it with “Smântână” (Sour Cream).
How was Vargabéles created?
Darvas family in the 1920s or 1930s attributes this dessert, the story says. They lived in Kolozsvár (Cluj-Napoca) and in their restaurant got this dessert very popular. It got so popular, that the Vargabéles was delivered by plane from Kolozsvár to the Gundel restaurant in Budapest during World War II
- 1 bag thin pasta (preferable is home-made)
- 4 whole eggs
- 1½ cup sugar
- 1 cottage cheese
- 1 bag vanilla sugar
- ⅔ cup raisins (optional)
- 1 cup sour cherry (optional)
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Boil and cook the noodles according to the package's instructions. . Drain well.
- Separate the eggs. In a bowl beat together the egg yolks and 1 cup of sugar. Add the vanilla sugar and the cottage cheese. You can put raisins or sour cherry also. But it,s optional. ½
- Beat the egg whites until stiff. Add ½ cup of sugar and continue beating until the egg whites are stiff and glossy.
- Carefully fold the noodles into the yellow mixture. Then pour the white mixture in it also.
- Bake the pie in a baking dish for about 20 minutes or until golden and set.
- Make it with homemade pasta if you want a tastier and softer one.
- I don’t really like it when it’s dry. So what I advise you to do, is to bake it less. Bake it, when just starts to be golden. Don’t wait until is totally golden. Like this, will be juicier and not dry.
- Another method is if you like sour cherry, you can use that (without the seeds, of course), and will be amazingly juicy. This is my ultimate method. But this is just for those who like sour cherry. BUT: If you think that will be too sour with the sour cherry…Don’t forget, that we have 1½ cup of sugar in this dessert, which equates to the ingredients!