Boil noodles in salted water until just tender. Drain, toss with a little melted butter, and set aside.
Prepare the filling
Beat egg yolks with sugar until pale. Stir in cottage cheese/quark, vanilla, lemon zest, and raisins.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the cheese mixture for fluffiness.
Assemble
Preheat oven to 180°C (350°F). Grease a baking dish.
Layer half the noodles in the dish, spread the cheese mixture evenly over them, then cover with the remaining noodles.
Spread sour cream on top and drizzle with melted butter.
Bake
Bake for 35–40 minutes until golden on top and set.
Serve
Let cool slightly, dust with powdered sugar, and cut into squares. Serve warm or at room temperature.
✨ Variations
Some families add a thin layer of apricot or plum jam between the noodles and cheese layer.
A cinnamon-sugar sprinkle on top before baking gives extra aroma.
Leftovers reheat well and taste even better the next day.
Would you like me to also write out the cottage cheese & raisin filling variation that’s most common in Hungarian households, so you can see the exact filling balance?
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