Shoemaker's gibanica

Shoemaker's gibanica (Hungarian: Vargabeles) is a traditional Hungarian dessert with cheese, which can also be served as a stand-alone evening meal. It originates from the present-day Romanian province of Transylvania (Hungarian: Erdely), more precisely from the city of Cluj-Napoca, which is the center of Hungary. Tradition says that the best vargabeles ever made comes from that city.

Preparation steps

Cook the noodles in slightly salted water, and soak the raisins in a little warm water to soften them. Melt the butter.
Separate the egg yolks from the egg whites, and mix the cheese, cream, egg yolks, salt, sugar and vanilla sugar well in a bowl.
Drain the cooked noodles, pour over two tablespoons of melted butter, stir gently, and hot add to the cheese mixture along with the drained raisins and grated lemon zest. Mix everything with a food processor and finally add the hard beaten egg whites.
In a deep baking tray, previously coated with butter, arrange 4 crusts, one on top of the other, so that each in between is coated with melted butter. Sprinkle the last coated crust with bread crumbs and pour over the cheese mixture. Arrange the remaining 4 crusts on top again, and coat each in between with butter. Coat the last upper crust a little more with butter, and place the oven in a preheated oven at 210 ° C. Bake for about 40-45 minutes.
Cover the baked gibanica with a kitchen cloth and leave it to cool for 15-20 minutes. You can then serve it.

Serving

You can serve the gibanica hot, hot or cold. If desired, sprinkle with powdered sugar before serving.

Ingredients

8 tankscrust for the strudel

For the filling:

300 gthin narrow noodles for soup
600 gof fresh cow’s cheese
450 gsour cream
4eggs
150 gsugar
2vanilla sugar
- a pinch of salt
80 graisin
- grated rind of one lemon
100 gbutter
2 soupsspoons of bread crumbs

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