Learn How to Make Traditional Croatian Baked Strukli

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:

Traditional Croatian Baked Strukli

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• Author: Tamara Novacovic
• Total Time: 70 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Creamy cottage cheese filling nestled in delicate dough pockets. A simple, satisfying taste of Croatia.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Knead the dough with your hands until it is smooth and elastic, but not too soft and sticky.
3. Divide the dough into three equal parts, brush each with oil, and cover with warm pots. Leave for 30 minutes.
4. While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt, and pepper.
5. 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.
6. 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.
7. Pour the filling over the dough, covering only half of it.
8. Roll up the dough using the tablecloth.
9. 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.
10. Take a baking pan, brush it with butter, and arrange the strukli in it.
11. Preheat oven to 390°F (200°C).
12. 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.
13. 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