Hot Noodle Strudel („Vargabéles”) with prune sauce

Ingredients for 8 for 35×20 cm oven pan

• 15 dkg „Família” angelhair pasta
• 15 dkg ready made strudel dough
• 50 dkg sweet cottage cheese
• 10 dkg sugar
• 3 db eggs
• 3 dl sour cream
• 3 dkg butter
• 10 dkg raisins
• 1 spoonful of vainilla sugar

Instructions

Stir and mix the cottage cheese with yolk, sour cream, vainilla sugar,  raisins, melted butter and half of the crystal sugar, add the cooked angelhair, carefully stir in the egg’s white mixed with sugar. Spread half of the strudel dough into a buttered pan, make sure that the dough covers the pan’s sides as well. Spread the mix of pasta into the dough evenly, cover it with the other half of strudel dough, oil the top. Bake it in 180 C hot oven for 6-7 minutes, then decrease the heat to 150 C and bake it ready in half an hour. Before slicing, put the pan aside, slice and serve it with vainilla sugar and prune sauce.

For the sauce

• 10 dkg halved prunes
• 1 dl red wine
• 4 dkg sugar
• 1 spoonful of dietary starch
• cinnamon, cloves

Cook the prunes in red wine and 2 dl water, with sugar and spices for 4-5 minutes, take out spices, and stir in starch for a thicker texture.

Chef’s recommendation

Always add a seasonal ragout – for instance, raspberry sauce, caramellized grape ragout, vainilla sauce… –for a rich variety of this tasty, Transylvanian pasta dish.