Štrukli (Croatian Cheese Pastry)

About This Recipe

Štrukli are the pride of the Zagorje region north of Zagreb and were added to Croatia's list of intangible cultural heritage in 2007. Fresh pasta-like dough is stretched thin, spread with a generous filling of cottage cheese (skuta), eggs, and sour cream, then rolled up and boiled briefly before being baked with a cream topping until it puffs and turns golden. The result is simultaneously pillowy and crisp, rich yet delicate. Both baked (pečeni) and boiled (kuhani) versions are beloved, and štrukli appear everywhere from village kitchens to Michelin-starred Zagreb restaurants.

Ingredients

Serves 6

• 300 gplain flour, plus extra for dusting
• 1 largeegg
• 1 tbspsunflower oil
• 150 mlwarm water
• 1 tspsalt, divided
• 600 gfresh cottage cheese (skuta) or ricotta
• 3 largeeggs (for filling)
• 200 mlsour cream, divided
• 50 gunsalted butter, melted
• 1 tbspsugar (optional, for slightly sweet version)

Instructions

1. 1

   Make the dough

   Mix flour, egg, oil, half the salt, and warm water into a smooth, pliable dough. Knead for 8 minutes until elastic. Cover and rest 30 minutes.

2. 2

   Make the filling

   Combine cottage cheese, 3 eggs, 100 ml sour cream, remaining salt, and sugar (if using). Mix until smooth.

3. 3

   Stretch the dough

   On a large floured cloth, roll and gently stretch the dough as thin as possible (like strudel dough), into a large rectangle about 60×40 cm. Brush with melted butter.

4. 4

   Fill and roll

   Spread the cheese filling evenly over the dough, leaving a 5 cm border. Using the cloth, carefully roll the dough into a loose log. Cut the log into 6–8 pieces.

5. 5

   Boil

   Bring a wide pot of salted water to a gentle boil. Carefully lower the štrukli pieces in and cook for 8–10 minutes until they float and are cooked through. Remove with a slotted spoon.

6. 6

   Bake

   Place boiled štrukli in a buttered baking dish. Mix remaining 100 ml sour cream with a pinch of salt and pour over the top. Bake at 200°C for 20–25 minutes until golden and puffed.

Variations

• •

  Sweet štrukli: Add vanilla, extra sugar, and lemon zest to the filling; dust with powdered sugar to serve.

• •

  Savory spinach: Mix 200 g wilted spinach into the cheese filling.

Storage

Refrigerate for 2 days. Reheat in the oven at 180°C for 10 minutes. Do not microwave — they go soggy.

Frequently Asked Questions