Croatian cuisine

Zagorje štrukli

Name: Zagorje štrukli
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Cuisine: Croatian cuisine
Ingredients: 300 g Plain flour; 150 ml Warm water; 2 tbsp Neutral oil; 1 Egg; 600 g Dry curd cheese; 2 Eggs for the filling; 200 g Soured cream; 250 ml Cream; 60 g Butter; to taste Salt

Zagorski štrukli

Thin dough with a curd filling, boiled and then baked under cream.

Prep: 60 min
Cook: 45 min
Total: 105 min
Difficulty: Takes practice

Servings

Units

Ingredients

Plain flour300 g
Warm water150 ml
Neutral oil2 tbsp
Egg1
Dry curd cheese600 g
Eggs for the filling2
Soured cream200 g
Cream250 ml
Butter60 g
Saltto taste

Salt and spices grow more slowly than the rest: doubling a dish does not double the pepper.

Weight converts to ounces and volume to cups. Grams of flour are not turned into cups, because that depends on how tightly it is packed.

Method

1
Knead a dough from the flour, warm water, oil, egg and salt for ten minutes to elasticity. Oil it and rest it half an hour.
42 min
2
Mash the curd with the eggs, soured cream and salt. The filling should be firm rather than pourable.
6 min
3
Stretch the dough on a cloth by hand until translucent, brush it with melted butter and spread the filling over a third of it.
15 min
4
Roll it up by lifting the cloth and cut it into eight-centimetre pieces, sealing the ends by pressing with the edge of your hand.
10 min
5
Boil them in salted water for five minutes after they float and lift them out with a slotted spoon.
10 min
6
Lay them in a dish, pour the cream over, trickle on melted butter and bake at 200 °C for twenty-five minutes, to a browned top.
28 min

About the dish

Štrukli are boiled first and baked afterwards. Boiling gives softness, baking gives crust; either step alone produces dumplings or a dry pie.

The dough is stretched by hand until it is translucent, as for strudel. A rolling pin cannot reach that thinness, and the whole texture depends on it.

The curd should be dry and unsweetened. A wet one gives a runny filling that escapes while boiling and turns the water into a cloudy soup.

Worth knowing

— Seal the ends with the edge of your hand, never a knife. A knife cuts through the layers and the filling escapes into the water.
— Boil them three or four at a time. In a crowded pot they stick together and tear.
— There are savoury and sweet versions — curd with sugar, or apple. The dough and the method are the same.

Nutrition

Per serving at the base yield, calculated from the ingredients rather than measured in a lab.

Calories: 620 kcal
Protein: 28 g
Fat: 36 g
Carbs: 44 g

Useful for this recipe

Oven Temperature Converter