Tender rolled dough parcels filled with cottage cheese, tarragon, or walnut filling, gently boiled or baked until soft and comforting.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval ceramic platter
Garnishes: melted butter, toasted breadcrumbs
Accompaniments: green salad
Instructions
-
1
Mix flour, eggs, oil, salt, and warm water into a smooth elastic dough. Rest covered for 30 min.
-
2
Combine cottage cheese, eggs, sour cream, tarragon, and salt for filling.
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3
Roll dough very thin on a floured cloth. Spread filling evenly, leaving edges clear.
-
4
Roll tightly using the cloth to help, seal ends by pressing firmly.
-
5
Wrap roll in the cloth, tie ends, and boil in salted water for 30 min.
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6
Unwrap, slice into rounds, arrange in a dish, drizzle with melted butter and toasted breadcrumbs.
Did You Know?
Slovenians have over 70 documented varieties of štruklji, making it one of the most versatile dishes in the national repertoire.
Chef's Notes
Equipment Tips
- large pot
- rolling pin
- clean kitchen cloth
- baking dish
Garnishing
melted butter, toasted breadcrumbs
Accompaniments
green salad
The Story Behind Štruklji
Štruklji date to at least the 16th century in Slovenian lands and reflect the Central European tradition of filled rolled doughs. Originally peasant fare using whatever filling was at hand, they became a festive staple. Tarragon štruklji from the Štajerska region are perhaps the most iconic, celebrating the herb that grows wild across Slovenian meadows.
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Bohinj Cheese with Spoonbread
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