Thin sheets of stretched dough filled with a mixture of fresh cottage cheese, sour cream, and eggs, rolled and either boiled or baked until golden. A beloved Zagorje comfort food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: sour cream dollop, chives
Accompaniments: green salad
Instructions
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1
Make dough by combining flour, 1 egg, oil, salt, and enough warm water to form a smooth elastic dough. Rest for 30 minutes under a cloth.
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2
Mix cottage cheese with sour cream, 3 eggs, and salt until smooth for the filling.
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3
Stretch dough on a floured tablecloth until paper-thin and translucent, working from the center outward with the backs of your hands.
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4
Spread cheese filling evenly over the stretched dough. Roll up using the tablecloth as a guide, then cut into 8cm sections.
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5
Place rolls seam-side down in a buttered baking dish. Pour melted butter and remaining sour cream over top.
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6
Bake at 180C for 35-40 minutes until golden and bubbly. Serve hot directly from the baking dish.
Did You Know?
The dough for štrukli must be stretched so thin you can read a newspaper through it — this is the traditional test passed down by Zagorje grandmothers.
Chef's Notes
Equipment Tips
- large tablecloth for stretching
- baking dish
- mixing bowl
- rolling pin
Garnishing
sour cream dollop, chives
Accompaniments
green salad
The Story Behind Štrukli
Štrukli is the signature dish of the Zagorje region north of Zagreb and one of Croatia's most important culinary heritage foods. The dish dates back centuries and is protected as an intangible cultural heritage item. The technique of stretching dough paper-thin connects it to the broader Central European strudel family, but the cottage cheese filling is uniquely Croatian.
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