Štrukli or zagorski štrukli is a traditional Croatian dish served in most households across Zagorje and Zagreb. There are two types of štrukli: boiled or baked.
Whichever way the štrukli is cooked, the preparations are the same. A pastry is rolled out flat and very thin to cover a tabletop. A mixture of cottage cheese with eggs, sour cream and salt are spread thinly across the pastry. Then the pastry is rolled lengthways from both sides into two joined rolls, and finally cut into 10–20cm lengths.
For baked strukli, these lengths are placed into a baking tray, generously covered in clotted cream and baked for roughly 45 minutes until slightly brown on top.
For boiled strukli, water is boiled and the štrukli pieces are placed into the pot. Onion and parsley are fried until slightly brown and poured into the kuhani štrukli. The štrukli is then boiled for roughly 20 minutes.
For the pastry:
250g plain flour
1 teaspoon oil
1 teaspoon salt
500g fresh cheese (ricotta or farmers cheese)
1-2 teaspoons salt
6 tablespoons sour cream
Preheat oven to 185C. Combine pastry ingredients, then roll out pastry into a large square on a floured surface. For the filling, combine ingredients in a bowl, season with salt to taste, then spread onto the pastry.
Using plastic wrap, wrap into a large cylinder and close the ends. Cut into slices about 5cm in length. Place the slices in boiling water and cook for about 4-5 minutes.
Take out the cooked pieces and put them into a heatproof bowl with about 2 tablespoons of reserved cooking liquid. Pour over with the topping and bake in the oven for 20 minutes or until golden brown.