CookEat Recipe
Hungarian Sweet Noodle Pudding with Lemon Sauce
Egg-bound fine noodles and raisins baked in a butter pastry shell and served with a light lemon sauce.
Method
Steps
Step 1
For the proposed sweet crust, rub the 125 g cold pastry butter into flour, the 25 g pastry sugar and salt to coarse crumbs.
Step 2
Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes.
Step 3
Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 4
Whisk water, the 50 g sauce sugar, lemon juice and cornstarch in a small pan; simmer until clear and spoon-coating, then remove from heat and whisk in the 10 g sauce butter. Serve warm alongside the pudding.
Step 5
Boil fine noodles in salted water until tender, drain thoroughly and cool until warm rather than hot.
Step 6
Mix noodles with yolks, raisins, 90 g sugar, cinnamon and lemon zest.
Step 7
Beat whites to stiff peaks and fold through. Fill chilled pastry shell and drizzle with the 30 g melted topping butter.
Step 8
Bake at 180 °C for 35–45 minutes until pastry golden and filling set through. Rest 15 minutes; serve slices hot with warm proposed lemon sauce on the side.
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