This version of Zagorski štrukli is composed of really thin freshly-made pastry dough and a creamy cottage cheese filling. These baked goodies come with a crisp crust and a delicious soft inside. They are a perfect meal for the winter season.
Look who reached the World Cup Final (after exciting and nerve-wracking last two matches); Croatia! I come from Slovenia so I’ve visited Croatia many times. Many of the dishes that I’ve tried there are quite similar to the Slovenian version. We are neighbours, after all. Wink.
However, I decided to make something slightly sweet; Zagorski štrukli. It seemed like the right choice to represent Croatia.
Štrukli can be cooked or baked. They consist of pastry dough and filling. Also, this recipe is quite easy (looking only at the ingredients) to make. But making the dough requires some kneading and skills to stretch out the dough.
This recipe is for the baked Zagorski štrukli with cottage cheese-based filling. I’ve always loved those. Keep reading for a detailed description of how to make them from scratch.
Ingredients for ca 8-10 Zagorski štrukli:
- 1 egg
- 255g flour
- salt
- 100-150 ml tepid water
- 10 ml of vegetable oil
- 0,5 Tbsp vinegar
- 250g cottage cheese
- 1 egg
- salt
- 200g sour cream (half for the filling, half for the topping)
- 1 Tbsp sugar
- 1 Tbsp semolina
- 150ml cream
Prepare a large bowl. Sift in the flour, add the salt, egg, oil and vinegar. While mixing all together slowly add the water (little at a time). You can mix it with a fork (like our grandmothers used to do) or with a hand-mixer.
Once all is completely combined, continue kneading with your hands. Dust your hands and the working surface with some flour and keep kneading until smooth and elastic. Vinegar and elasticity will make the stretching of the dough much easier. Then cover the dough and leave to rest for 10-15 minutes.
Next, you will need a big surface to roll out and stretch out the dough. Cover your table with a clean tablecloth and dust it with some flour. Place the dough on it and roll it out as much as possible. The dough should be around 2mm thin. Probably you won’t be able to reach that only with a rolling pin. To achieve that thin dough, brush it with some oil, leave to rest for 5 minutes and then start using your hands.
With the bottom of your palms (they should be underneath the dough), pull the dough gently towards you. Always start in the middle and then stretch it out. Workaround the table and try to stretch it to a 1×1,5m size. When the dough is stretched enough, cut off the thicker edges.
Furthermore, for the filling mix the egg, salt, semolina, sour cream, sugar and cottage cheese. Spread the cheese filling on the dough. Now it’s time to roll up the dough! With the help of the tablecloth, start rolling up from the long side in front of you. Proceed slowly until you reach the end. The roll should now be ca 5cm large, 1,5m long and ready to cut. But put the knife down! Here is a fun fact; you don’t need a knife to cut. Take a small plate instead and start cutting ca 10cm big pieces. Why a plate? The plate cuts and at the same time seals the edges of the štrukli. Cool, isn’t it?
Preheat the oven to 180ºC. Grease a baking dish using some butter or oil and place the štrukli in (one next to each other). In a small bowl mix together the cream and sour cream and add a pinch of salt. Spread the cream mixture over the štrukli and put in the oven for 30 minutes until slightly golden-brown.
Finally, you can enjoy the Zagorski štrukli! If you want you can also add something sweet or savoury next to it. Anything goes!
Dobar tek!
P.S.: We are at the end of the World Cup. I showed you more than 15 different recipes from around the world. I hope you enjoyed it as much as the football games.
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
