Zagorje-style Štrukli
Thin, hand-stretched dough rolls filled with delicate fresh cheese are first boiled, then baked under a sour cream topping until golden on top.
Ingredients
- wheat flour400 g
- eggs3 pcs
- oil20 ml
- warm water250 ml
- fresh curd cheese600 g
- sour cream330 g
- butter60 g
- water for boiling2000 ml
- salt for the dough1 tsp
- salt for the filling1 to taste
- salt for water1 to taste
- salt for the brine1 pinch
Instructions
Knead a smooth dough from flour, egg, oil, warm water and salt. Cover it with a clean cloth and let it rest for 30 minutes.
For the filling, mix fresh curd cheese, egg, 80 g sour cream and salt until smooth.
Roll out the dough, then carefully stretch it by hand on the cloth as thin as possible, almost transparent. Lightly brush the surface with oil.
Spread the cheese filling in a thin layer along the dough, roll it up into a log and cut into 8–10 cm pillows, pinching the edges closed.
Bring water to a boil, salt it and boil the štrukli for 6–8 minutes; once they float to the surface, let them simmer for about another minute. Remove with a slotted spoon and transfer to a baking dish greased with butter.
Mix 250 g sour cream, an egg and a pinch of salt, pour over the štrukli and bake at 200°C for 20–25 minutes, until golden on top.
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