Plum Vargabéles | Classic Kolozsvár Dessert
(0)
60 min
Under an hour
Kifli Kukták
A kolozsvári vargabéles őszi, gyümölcsös változata: ropogós rétestésztába zárt szaftos túrós cérnametélt, édes-fahéjas szilvaréteggel sütve.
Preparation method
Preparation
Wash the plums thoroughly, cut them in half, remove the pits, and slice into wedges. Sprinkle with the vanilla sugar and ground cinnamon, then set aside so the flavours can meld.
Bring water to a boil in a pot with a pinch of salt. Add the vermicelli noodles and cook for just 2-3 minutes so they remain al dente. Drain, and toss with 20 g of melted butter so the noodle strands do not stick together.
Preparing the curd cheese filling
Separate the eggs. Beat the yolks until fluffy with the granulated sugar and the grated zest of the thoroughly washed lemon.
Chef's tip
Do not cook the vermicelli noodles completely soft; 2-3 minutes in boiling water is plenty, as they will soften to perfection in the oven while absorbing the juices from the curd cheese cream.
Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the curd cheese mixture so the pie remains light and fluffy.
Slice while still lukewarm and dusted with icing sugar so that the layers stay neatly intact.
55 min
Quick
