wide egg noodles (lokshen)
8 1/2 oz
large granny smith apple
peeled and grated
melted, 1 stick
Preheat the oven to 180°C (350°F). Grease a 25 x 20 cm (10” x 8”) baking dish.
Cook the noodles in a large saucepan of boiling salted water until just cooked. Drain and rinse with cold water.
Whisk the egg whites until stiff peaks form.
In a separate large bowl, beat together the egg yolks and sugar until light. Beat in the ricotta until well combined, then add the sultanas and apple and mix well.
Mix in the noodles and melted butter, then gently fold through the egg whites.
Place the mixture in the baking dish and sprinkle with the cinnamon sugar.
Bake for 50 minutes, or until the top is golden and a little crisp. Serve warm or at room temperature.