Background
Strukli (also called Zagorje strukli, because the dish originates from the Zagorje region of Croatia) is a traditional Croatian dish made with only a few ingredients. Basically, strukli is dough that’s filled with cottage cheese and then baked or boiled. My version is baked, and topped with some grated cheese for additional flavor.
My grandma taught me how to make strukli. I loved the baking sessions with her. I would always get a piece of dough which I would knead and form myself. Then you would have her delightful creations and my “pieces of art” baking together. I remember being so proud of my first home made bread and buns.
Well, it took me a long, long time to make strukli myself. I was literally afraid of making this dough. And once again, my fear proved to be unreasonable. This dough is fun to make, you just need to be a bit careful when handling and stretching it, but it’s not mission impossible, for sure. It’s not that tricky either. There are a few tricks of the trade in preparing the dough for strukli (and sweet version called strudel). The most important rule is to make it almost paper thin, without breaking. However, if it happens to break, don’t fuss about it, just continue stretching it. 
Here are step by step photos, which I hope will encourage you to give this dish a try, because it’s great.
The Dough
When kneading the dough, you can make it easy and putt it all in your stand mixer which will do the work.
However, I wanted to show you our traditional, old-school way of making it: Sift flour onto clean working surface (I don’t always sift it), make a well in the middle and pour egg in that well. Then add the rest of the ingredients and using a fork form the dough. It’s important to knead the dough very well, in order to make it more elastic (it will stretch easier).
When you form the dough, divide it into three parts, oil and let rest covered with warm pots.
Rolling it Out
You then take a clean tablecloth and dust with flour. Using a rolling pin, roll out each part as thinly as possible. Then set it aside and start using your hands-with the bottom of your palms you pull the dough toward yourself, starting from the middle of the rolled out dough (not from the ends).
If you want to make the stretching a little easier, add some oil to the dough. This will make the ends a little thicker, but you will cut them out when you finish stretching. Do it gently and gradually, go in circles, repeat until the dough is thin, something like this:
The Filling
Prepare the filling and put it over one half of the stretched dough.
The Pockets
Now roll it, using the tablecloth: take edges of the tablecloth and start rolling in the dough with it. You then divide the dough into equal parts using your palms. You do this to seal the edges.
Take a plate and cut the edges with it, in order to secure the filling inside.
Ready for Topping and Baking
This is the final product, which you can boil and make something resembling a stew, or bake like I did. The same process and dough is used when making sweet strudel dessert.
Done!
Here is a piece of baked strukli:
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Traditional Croatian Baked Strukli
- Total Time: 70 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy cottage cheese filling nestled in delicate dough pockets. A simple, satisfying taste of Croatia.
Ingredients
- 4 cups (500 g) all purpose flour
- 1 tsp salt
- 1 egg
- 2 tbsp sunflower or vegetable oil
- 1 tbsp vinegar
- 1/2 cup lukewarm water
- 6 oz (600 g) fresh cottage cheese
- 3 oz (100 g) butter, softened + 2 tbsp
- 4 eggs
- 1/2 cup sour cream
- salt
- pepper
- sour cream
- grated cheese
- some butter
Instructions
- Make the dough: Sift flour combined with salt onto a clean working surface and make an indentation in the middle. Put one egg into the indentation, add oil, and combine all ingredients using a fork. Mix some lukewarm water with vinegar and gradually add to the dough until it comes together.
- Knead the dough with your hands until it is smooth and elastic, but not too soft and sticky.
- Divide the dough into three equal parts, brush each with oil, and cover with warm pots. Leave for 30 minutes.
- While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt, and pepper.
- Take a clean tablecloth and dust it with some flour. Put 1 part of the dough onto it, roll it out with a rolling pin until thin, and then begin stretching it with your palms. Be gentle and patient, stretching it from the middle. Cut out thick edges.
- Let the dough rest for 15 minutes to dry slightly, or skip this step if you are in a hurry. Then sprinkle it with some melted butter.
- Pour the filling over the dough, covering only half of it.
- Roll up the dough using the tablecloth.
- Using your hands, separate the dough into equal parts and cut them with a plate to firmly seal the edges and ensure the filling doesn’t pour out.
- Take a baking pan, brush it with butter, and arrange the strukli in it.
- Preheat oven to 390°F (200°C).
- Make the topping: Combine sour cream with some salt and pour it over the strukli. Place a couple of cubes of butter on top and finish with some grated cheese.
- Bake for about 40 minutes, until nicely golden. Let cool slightly and serve warm.
Notes
- For a richer flavor, use full-fat cottage cheese and sour cream.
- To prevent sticking, ensure the dough is well-floured before rolling and stretching.
- Leftover strukli can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Oven-Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 2 strukli
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 150
Tamara, I grew up here in the US with a lot of Croatian ladies in the neighborhood including my Grandmother. All of the ladies made Strukli and there were as many variations as Croatian ladies. Wonderful recipe that I am glad to have found.
While I’m here, I have a question: Do you think this could work with spelt flour? I need to avoid wheat (though for foods like this one, I’m inclined to just think “Stuff it!” and eat it anyway), and spelt is one of my alternative options.
I’m from Zagreb, and this is very similar to how my grandmother made them! I think she just poached them without baking, though. My aunt bakes them, and they’re delicious that way too :-) Though I will have to join the pepper-free hoards, though. I take no issue with individual tastes and modifying recipes to suit, but I’ve never had it with pepper in the filling. Might try it and see what I think!
I was wondering if you could tell of a dessert, my friend calls it “Slevie” not sure of the spelling. She said that they are fill with cottage, fruit etc. Folder up and baked in a pan. Hope you can help me. Thanks , Kay
Thank you for your recipe, I was in Zagorje last summer and what most people tend to forget is that Strukli, and burek are not the same thing, although they are similar, burek has the pepper and strukli are most famous buy the salty ones made from home made cheese, we in Canada use cottage cheese but its not the same and what makes the difference is that they bake them in the Pekas or majority of the people still bake them in the wood stoves. “big difference. Also depending what region you are from, we have adopted recipes from our neighbouring countries, the Turks, Austrians and so forth. But in any case it is nice to see traditional recipes being posted
You are very welcome and please keep updating with new recipes.
I think no one will complain for a few more recipes.
Like maybe how to make “Domaci sir” like in this recipe :)
I agree, I don’t like sweet versions :)
thank you for your kind comment!
Puno Hvala Tamara, as for the ones here whining about the filling, my grandmother never used peper in her Struklji neither but some people make Burek (similar to struklji but not the same)and fill it with *insert anything here* and call it struklji, I have had to endure and complain about sweet Struklji (sorry but yuck) I like the traditional salty ones (Traditional as in traditional to me) now all I can do is miss my grandmother, thanks for the walk down memory lane.
Tihomir
My mom made a savory form of this with chives being added to the filling, salty and savory. She called it cottage cheese Potica.. We are Slovene, I guess Croation would be Povitica. but great taste and I preferred ti to any thing sweet. Just had some for Easter.. Still great.
I have a chocolate cake recipe that requires vinegar and it makes the finished product moister.
It’s funny how people who move away from a place assume that how their family cooks/bakes something is “the authentic” way to do it, when in reality, every family does it differently :)
This recipe sounds nice, I might give it a shot soon! Do you know what the vinegar does for the dough?
My mother and grandmother used to make this dish and it wasn’t baked it was more like a stew I suppose but theirs had chopped fried onions in with the cheese, but their both gone and I’m trying to remember how to do it their way by boiling it and I have an idea how it was done but the gravy was made out of a rue am I correct
so nice to hear this
and I definitely recommend you try baking them, they’re the best :)
Your grandmother made hers the same way mine did. I’ve never tried it baked but after reading this I think I’ll give it a try the next time I make it.
Hvala!
I completely disagree with you! These are strukli and pepper in the filling was my choice, I don’t think it makes a problem
I grew up in Zagorje and I have to say this looks nothing like traditional baked strukli.
Filo pastry should be light and flaky, it should crack when you take a bite. There is no pepper in the filling and grated cheese on top is almost a blasphemy.
My grandmother is turning in her grave. :)
Well, then she rolls over and gets some exercise in the heavenly, here after! Tamara knows what she knows and is sharing her passion. Please have some tolerance. I am pretty sure, that there are different versions of struggling, based on where you live and what you liked. The whole idea for sharing a recipe is to allow cooks to make small changes and make it their own, or make it straight up like the recipe is printed. Culinary adventures are wonderful! Let yourself come on this ride, and tell grandma to have some tea or coffee, and not worry. I bet she would tell you, don’t worry, try it, you might actually like it!