Vargabéles

This simple dessert consists of thin egg noodles that are cooked in milk, then mixed with whipped egg whites and curd cheese before they are neatly placed between sheets of phyllo pastry. The noodle filling is usually enriched with raisins, cinnamon, vanilla, or lemon zest, and the dessert is typically served warm and dusted with powdered sugar. The invention of the cake is often associated with the Romanian city of Cluj, but who exactly invented it is still a matter of dispute. While one theory claims it was an invention of a Hungarian named Varga, others believe that it first appeared on the menu of a family-owned Darvas restaurant at the beginning of the 20th century. Regardless of its origin, the dessert is common in both Romanian and Hungarian cuisine.