ZAGORSKI ŠTRUKLI (ROLLED DUMPLING FROM ZAGORJE)

Recipe prepared by: MARJETA CEVC Published: 14. 02. 2020
flour
salt
egg
oil
vinegar
water
Preparation time 120 min
+ -
Serving size per 10 persons
Suitable for Vegetarians
Meatless dishes

ZAGORSKI ŠTRUKLI (ROLLED DUMPLING FROM ZAGORJE)

The preparation of this traditional dish is a special skill of most housewives in the area of Croatian Zagorje in Krapina-Zagorje County. Now you can prepare it by yourself. The traditional ones can be eaten when visiting Krapina-Zagorje County, especially when the annual Štruklijada festival takes place.

Phyllo dough

  • 25 dag four (half sharp, half soft)
  • a teaspoon of salt
  • 1 egg
  • 2 - 3 tablespoons of oil
  • a tablespoon of vinegar
  • 1.5 dl lukewarm water

Filling

  • 50 dag cottage cheese
  • 5 dag sour cream
  • 1 egg
  • a pinch of salt

Topping

  • 2 dcl sweet cream
  • egg
  • a pinch of salt
Meatless dishes

ZAGORSKI ŠTRUKLI (ROLLED DUMPLING FROM ZAGORJE)

The preparation of this traditional dish is a special skill of most housewives in the area of Croatian Zagorje in Krapina-Zagorje County. Now you can prepare it by yourself. The traditional ones can be eaten when visiting Krapina-Zagorje County, especially when the annual Štruklijada festival takes place.

Make a hole in the sifted flour and put egg, water, oil, vinegar and salt in it. Mix the ingredients

Knead for about 10 minutes or until the dough comes away from the surface and hands. Keep the dough soft, smooth and elastic. Coat the surface of dough ball with oil and allow to rest for 30 minutes at room temperature.

Prepare all the ingredients for the filling and mix them well.

Roll out the dough on a floured tablecloth.

Stretch the dough with hands.

The dough is then coated with oil and thinly stretched into a rectangular shape. Remove thicker edges. Coat the stretched dough with the filling and spread the filling on the third of the dough. Dribble the rest of the dough with butter or oil. Wrap the rolled dumpling with the help of the tablecloth. Slightly stretch the rolled dumpling lengthwise and straighten to distribute the filling better.

With a floured wooden spoon handle divide the wrap first into 20 pieces with a light press. Using a small plate, cut it. This will keep the cutting stuck together and the filling will not leak. Put the rolled dumpling in a baking tray, coated with butter and pour over a part of the topping (prepare the topping by mixing the sour cream and egg smoothly and salting). Bake in preheated oven for 30 – 40 minutes at 180 ℃. Remove the baked rolled dumpling from the oven, pour over the rest of the cream topping, then place in the oven for another ten minutes to allow the surface to bake nicely. We offer rolled dumpling warm. If desired, they can be sprinkled with powdered sugar.

Marjeta Cevc has many years of experience as a teacher, lecturer, instructor, mentor to high school and vocational college students in the field of culinary. She is employed at BIC Ljubljana, where she passes on her rich knowledge and culinary skills to various groups. She is the author and co-author of articles, books and a member of judges’ commissions and mentor to students at national and international culinary competitions (The Slovenian Hospitality and Tourism Convention, Euroskills…).

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