Silky stretched dough filled with fresh cottage cheese and eggs, either boiled then baked, or just baked until golden. Zagreb's most beloved comfort dish.
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.
Serves 6
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.
Combine cottage cheese, 3 eggs, 100 ml sour cream, remaining salt, and sugar (if using). Mix until smooth.
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.
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.
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.
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.
The dough must rest long enough to stretch without tearing — 30 minutes is minimum.
If the dough tears, patch it and continue; small tears will seal during boiling.
For purely baked štrukli (pečeni), skip the boiling step and bake immediately at 200°C for 30–35 minutes.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for 2 days. Reheat in the oven at 180°C for 10 minutes. Do not microwave — they go soggy.
Štrukli have been documented in Croatian culinary records since the 18th century. The dish is deeply tied to the Zagorje region's dairy-farming tradition and the use of skuta (fresh curd cheese). Its recognition as intangible cultural heritage reflects its central place in Croatian identity.
Technically yes, but the texture will be crispier and less pasta-like. Homemade stretched dough is essential for the authentic štrukli experience.
Kuhani (boiled) are softer and moister; pečeni (baked) are crispier on top with a custard-like interior from the sour cream. Many Croatians prefer baked for richness.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (260g / 9.2 oz) · 6 servings total
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