Štrukli / Štruklji
zagorski štrukli · štruklji
Rolled filled dough parcels, usually with fresh cheese, served savory or sweet. Croatian Zagorje and Slovenian traditions have distinct forms.
About this dish
Štrukli belongs to Croatian, especially Zagorje, traditions of rolled filled dough. Fresh cheese is a familiar filling, and boiled and baked versions coexist; this adaptation poaches the parcels before a cream-topped bake.
Recipe
Croatian baked cheese štrukli
Dough
- 300 g all-purpose flour
- 1 egg
- 140-160 ml warm water
- 1 tbsp oil
- 1 tsp vinegar
- 1/4 tsp salt
Filling
- 500 g drained fresh cottage cheese
- 2 eggs
- 50 g softened butter
- 100 g sour cream
- 1/2 tsp salt
Finish
- 250 ml cream
- 20 g butter for dish
- 1
Dough: 300 g all-purpose flour; 1 egg; 140-160 ml warm water; plus the remaining ingredients listed for this component. Knead dough ingredients 10 minutes until elastic; oil lightly, cover and rest 45 minutes. Knead smooth and supple and cover the rest.
- 2
Filling: 500 g drained fresh cottage cheese; 2 eggs; 50 g softened butter; plus the remaining ingredients listed for this component. Mix filling ingredients. Roll dough on a flour-dusted clean cloth, then stretch carefully with the backs of your hands until nearly transparent. Trim thick edges. Drain cheese and mix egg evenly; refrigerate while stretching dough. Stretch from center over backs of hands, patch tears and spread filling evenly leaving a sealing border.
- 3
Spread filling over the lower two-thirds. Use the cloth to roll up loosely; press divisions with the edge of a small plate and cut into 12 sealed pillow-like pieces. Use the cloth to roll without crushing; pinch section ends firmly before cutting.
- 4
Finish: 250 ml cream; 20 g butter for dish. Poach gently 3-4 minutes, drain and place in a buttered baking dish. Pour cream over and bake at 190°C/375°F 30-35 minutes until golden and cooked through. Preheat fully, bake to a golden bubbling top and set egg filling at 71°C/160°F, then rest before serving.
Note
This is Croatian Zagorje baked štrukli, not every Slovenian štruklji variant grouped in the row. Stretching needs relaxed dough and a large clean surface.