Baked Stuffed Noodles

Rakott Metélt


  • 5 eggs
  • ¼ teaspoon salt
  • 1 pound flour
  • ¼ pound butter, melted
  • ½ cup sugar
  • ¾ cup sour cream
  • ¼ vanilla bean, pounded to a pulp
  • ¼ cup white raisins
  • Butter for greasing pan
  • 2 tablespoons white bread crumbs
  • ¾ cup ground walnuts
  • ½ cup thick apricot jam


  1. Make a dough with 2 eggs, the salt, flour and enough water to make a medium-hard dough.
  2. Stretch the dough into a thin sheet and cut it into pieces 1 by 4 inches.
  3. Bring 4 quarts of water to a boil and boil the noodle pieces for 4 minutes. Drain and rinse with cold water. Preheat oven to 375°F.
  4. Separate remaining 3 eggs. Beat together well the egg yolks, melted butter and half of the sugar. Add sour cream, vanilla pulp and raisins; stir.
  5. Whip the egg whites and remaining ¼ cup sugar until stiff, then gently stir the meringue into the sour-cream mixture.
  6. Combine rinsed noodles and sour-cream mixture. Butter a baking pan or dish 8 by 12 inches and sprinkle with bread crumbs.
  7. Spread a third of the noodles on the bottom of the prepared pan. Sprinkle with the ground walnuts. Add another third of the noddles. Spread with apricot jam. Cover with remaining noodles.
  8. Bake in the preheated oven for 30 minutes. Cut into large squares to serve.