Croatia / Main
Zagorje štrukli
Thin dough with a curd filling, boiled and then baked under cream.
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
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
Mash the curd with the eggs, soured cream and salt. The filling should be firm rather than pourable.
Stretch the dough on a cloth by hand until translucent, brush it with melted butter and spread the filling over a third of it.
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.
Boil them in salted water for five minutes after they float and lift them out with a slotted spoon.
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.
