Zagorski strukli (pulled dough with cottage cheese and sour cream)
This recipe is from Zagorje, a region in Croatia, where my grandpa is from.
It is very easy to make, the dough is fairly easy to work with, it is very elastic.
The filling consists of cottage cheese, sour cream, salt and egg. An authentic meal that everybody loves. These strukli rise well while baking but after they are done, they flatten a bit. That’s normal. It’s not about the shape but about that buttery cheese filling that makes you go mmmm… when you try them.
- 150 gr flour
- 1 tbsp vegetable oil + 2 tbsp for coating the dough
- 1tsp vinegar
- pinch of salt
- 80 gr lukewarm water
For the filling:
- 500 gr cottage cheese
- 200 gr sour cream (divided in half)
- 1 beaten egg
- 2 pinches of salt
Extra 80 gr butter (divided)
Combine all ingredients for dough in a bowl and stir well with spoon.
Transfer the dough on the slightly floured surface and knead for 10 minutes without adding any additional flour.
Place the dough back in the bowl, and grease it with 2 tbsp of oil. Cover the bowl with the kitchen towel and let it rest for 1 hour.
Preheat oven to 200 C degrees.
For the filling combine all the ingredients (100 gr of sour cream) together in a bowl and set aside.
Put the tablecloth on the table.
On a slightly floured surface gently roll out the dough with rolling pin into a sort of a rectangle (hopefully your’s much better than mine).
Take the dough gently with your hands and transfer it to the table. Using your fingers stretch the dough carefully until it becomes so thin you can practically see through.
Slice 46 gr of butter and place them all over the dough.
Take the rest of the butter, slice it and put it in the oven casserole. Put it in the oven to melt.
Spread the filling all over the dough.
Using your cloth, roll the longer upper and lower dough side until they come to the middle forming a long double sausage :) Poor way to describe, but hopefully you’ll get it.
Using tea saucer cut little pillows, size depends how you like it.
Place them in greased casserole. Take the rest (100gr) of sour cream and spread all over the strukli.
Bake for 40-42 minute until nice brown colour is formed.
When baked, allow to cool 5 minutes, then slice them with knife because they stick together. Carefully roll over each of them so the upper side of strukli can absorb the rest of the butter.
After 5 minutes they are ready for eating. Enjoy!
I like when my strukli are well bathed in butter but feel free to cut some back if it is too much for your taste. They will be a little dry, though.