Vargabéles

Ingredients

• 150 g thin soup noodles
• 0.5 tsp Salt
• 4 eggs
• 6 tbsp sugar
• 1 packet vanilla sugar
• 200 g Sour Cream
• 1 kg quark cheese
• 100 g raisins
• 1 tbsp starch (cornstarch)
• 2 tsp grated lemon zest
• 4 sheets filo dough
• 3 tbsp oil
• 2 tbsp breadcrumbs
• powdered sugar

Instructions

1. 1.

   Cook the soup noodles in salted water according to package instructions, drain, rinse with cold water and let them dry.

2. 2.

   Separate the eggs. Whisk the yolks with 4 tbsp sugar and vanilla sugar, then stir in the sour cream, quark cheese, raisins, lemon zest, and starch; finally add the noodles.

3. 3.

   Beat the egg whites with the remaining sugar until stiff peaks form and fold into the quark mixture.

4. 4.

   Grease a fireproof dish (20 x 30 cm) with oil and dust with breadcrumbs. Cut the dough to fit the pan. Place two sheets of filo in the dish, spread the filling evenly over them, then cover with the remaining dough sheets brushed with oil. Bake in a preheated oven at 190°C for about 45 minutes. Let it rest in the turned-off oven for another 10 minutes, then remove and allow to cool slightly before serving.

5. 5.

   Sprinkle powdered sugar on top before serving.