Receptnaptár"Calvinist heaven" layered curd cheese pastry
The playfully named Kálvinista mennyország, or Calvinist heaven, is a sweet of curd cheese and pasta from old Hungarian cooking: sour cream and túró (Hungarian curd cheese) wrapped in boiled pasta sheets, layered with raisins and baked together in the oven. It is a relative of vargabéles, the Hungarian noodle and curd cheese bake, and like it, it is best warm with icing sugar. It takes a lot of work, so it is better suited to festive occasions, and it easily feeds a large party.
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Ingredients
Method
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- Knead the 2 whole eggs, 3 egg yolks, a pinch of salt, and enough flour to form a firm, rollable dough.
- Divide into three equal pieces, and roll each out paper-thin.
- Cook the sheets one by one in plenty of boiling salted water (2-3 minutes, until they rise to the surface), then immediately rinse with cold water, and leave to dry on a rack or clean tea towel.
- While the sheets dry, make the filling: sieve the curd cheese, and mix with the sour cream, the 2 egg yolks and the sugar, until smooth.
- Cut two of the dried pasta sheets into equal squares, put a spoonful of túró filling in the middle of each and fold the four corners into the centre so that the filling stays inside. Cut the third sheet in half.
- Butter a round springform tin, and line the bottom with one cooked, unfilled sheet of dough.
- Layer in the filled dough parcels, distributing the melted butter and raisins between the layers, and finish with a plain sheet of dough on top.
- Bake at 190°C for 30-35 minutes, until the top is nicely reddish-golden.
- Let stand for 10 minutes, then carefully turn out onto a plate and slice while warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Rinse the boiled pasta in cold water straight away and spread the sheets out one by one, or they will stick together and cannot be separated.
- Use dry, crumbly túró for the filling, because soft, creamy curd cheese leaks out of the pasta parcels.
- After baking, leave it to rest in the dish for 10 minutes so that the filling can set, or it will fall apart when turned out.
Frequently asked questions
Can it be simplified?
Yes, it can be made with wide square pasta by mixing the cooked pasta with the túró filling and baking it in layers. That is really closer to vargabéles, but it tastes very similar.
Can it be served cold?
Yes, it is easier to slice when cold, but it is most delicious warm, with icing sugar or a little apricot jam. It keeps for 2-3 days in the fridge and warms through well in the oven.
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