ReceptnaptárCottage cheese štruklji (Slovenian rolled dumplings)
Štruklji are the pride of Slovenian cooking and of the Croatian region of Zagorje: thinly rolled dough with a curd cheese filling, rolled up and boiled in a cloth. They are served with buttery toasted breadcrumbs and are known in both sweet and savoury forms. In Slovenia the filling comes in countless varieties, with walnut, tarragon and apple versions alongside curd cheese.
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Ingredients
Method
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- Knead the flour, 1 egg, the oil, salt and enough water to make an elastic dough, then wrap it in cling film and rest it for 20 minutes.
- For the filling, mix the curd cheese, the other egg, the sour cream and the sugar until smooth.
- Roll out the rested dough on a floured tea towel very thinly, almost translucent.
- Spread the cheese filling evenly over the dough, then use the towel to roll it up tightly into a long log.
- Cut the log into 15-20 cm pieces and wrap each loosely in a piece of muslin or a tea towel.
- Cook the dumplings in lightly salted boiling water for 20-25 minutes.
- After lifting them out, leave to cool for 2-3 minutes, then cut into slices.
- Serve warm, sprinkled with breadcrumbs toasted in butter.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the dough out on a floured tea towel, because the cloth helps you roll up the log without tearing the thin dough.
- Do not tie the muslin too tightly, because the dough swells as it cooks and too tight a binding will cut into it.
- Let the cooked roll cool for a few minutes before slicing, because while it is hot the filling runs out.
Frequently asked questions
Can they be baked instead?
Yes, the baked version is the Zagorje štrukli of Croatia. Put the rolled dough in a baking tin, pour cream over it and bake at 200 °C (180 °C in a fan oven) until golden brown.
Can they be served savoury?
Yes, leave the sugar out of the filling and add a little salt. They are delicious in soup or alongside roast meats.
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