Zagorski Štrukli (Baked Cheese Pastry from Zagorje)
Local name: Zagorski štrukli
In short: Paper-thin dough rolled around a creamy fresh cheese and egg filling, then baked under sour cream until golden, a Zagorje specialty. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 565 kcal
Štrukli are the pride of Zagorje, the hilly region north of Zagreb, where cooks stretch dough to paper thinness and roll it around fresh cow's cheese. They are served as a main course, a side dish or a starter, and come in two forms, boiled or baked. This is the baked kind, with a golden sour cream topping over a soft, tangy center.
Instructions
- Mix the flour, egg, oil, salt and enough warm water to make a soft dough. Knead for 8 minutes until smooth and elastic, then cover and rest for 30 minutes.
- Mix the cottage cheese, eggs, 150 g (2/3 cup) sour cream and salt into a thick, spreadable filling.
- Heat the oven to 200°C (400°F) and butter a 23 x 33 cm (9 x 13 in) baking dish.
- On a floured cloth, roll the dough as thin as you can, then stretch it gently over your knuckles until almost transparent, into a rectangle of about 40 x 50 cm (16 x 20 in). Trim the thick edges.
- Brush the dough with 2 tbsp of the melted butter and spread the filling over it, leaving a 2 cm (3/4 in) border. Use the cloth to help roll it up into a log.
- Cut the log into 8 pieces and stand them cut side up, close together, in the dish.
- Whisk the remaining sour cream with the milk, egg and salt and pour it over. Brush the tops with the remaining butter. Bake for 30 to 35 minutes, until golden and set.
- Rest for 10 minutes and serve warm.
Tips
- Roll the dough until you can see the pattern of the cloth through it, then stretch it gently over your knuckles. A good rest keeps it from snapping back.
- Thin store-bought filo or strudel pastry is an acceptable shortcut. Brush 6 sheets with butter, layer them with the filling and roll up as above.
Questions and answers
What is the difference between baked and boiled štrukli?
Boiled štrukli are simmered in salted water, then dressed with sour cream and melted butter. Baked štrukli are covered with a cream topping and baked until golden. Both use the same filling.
What cheese is used for štrukli?
A fresh, mild, slightly sour cow's milk cheese, similar to quark or well-drained cottage cheese. Drain it well so the filling does not turn watery.
Can I freeze štrukli?
Yes. Freeze the baked, cooled pieces in portions for up to 2 months. Reheat, covered, at 180°C (350°F) for about 20 minutes.
How long does it take to make Zagorski Štrukli (Baked Cheese Pastry from Zagorje)?
About 1 h 35 min in total: 1 h of preparation and 35 min of cooking.
How many calories are in Zagorski Štrukli (Baked Cheese Pastry from Zagorje)?
About 565 kcal per serving, with 21 g of protein, 44 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 565 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 44 g |
| Fat | 33 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
