Pálffy Noodles

Pálffy Metélt


  • 1 cup flour
  • 5 eggs
  • Salt
  • 1 quart milk
  • 2-inch piece of vanilla bean
  • 6 tablespoons sweet butter
  • ¼ pound raisins
  • Rind of ½ lemon
  • ½ cup sugar
  • 5 sour apples, peeled, halved and cored
  • ¼ cup bread crumbs
  • Butter for greasing pan
  • ¼ cup ground walnuts
  • 1 tablespoon lemon juice


  1. Knead a dough from the flour, 2 eggs and a pinch of salt. If eggs are large, you may have to add a little additional flour.
  2. Stretch the dough into a thin sheet and let it rest for 15 minutes. Cut it into strips about ¼ inch wide, like egg noodles.
  3. Bring to a boil the milk, vanilla bean, a pinch of salt and 1 tablespoon butter. Reduce heat and put in the egg noodles. Cook until the noodles absorb all the liquid, stirring often. This should take 10 to 12 minutes.
  4. Mix in the raisins, remaining butter, the lemon rind, ¼ cup of the sugar and the yolks of remaining 3 eggs. Mix well. Preheat oven to 375°F.
  5. In a separate pot cook the cored and peeled apple halves in 1 cup water and 2 tablespoons sugar until they are half cooked. Remove apples and pat them dry.
  6. Sprinkle the bread crumbs in a well-buttered baking-serving casserole of porcelain or heatproof glass.
  7. Put three quarters of the noodle mixture in the casserole and pat down evenly. Place the half-cooked apples with cavities upwards in 2 even rows. Fill cavities with ground walnuts. Cover with remaining noodle mixture.
  8. Bake the noodles in the preheated oven for 20 minutes.
  9. Meantime, whip the egg whites with the last 2 tablespoons sugar and the lemon juice to make a meringue.
  10. Pour the meringue on the partly baked noodle casserole and bake for 15 minutes longer, till the meringue is golden brown.