Štrukli

Method

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1. Mix the flour, salt, egg, oil and water into a soft dough, adding a little more water if it is dry. Knead on a floured surface for 10 minutes, until smooth and elastic. Coat with oil, cover with a bowl and rest for 30 minutes.

   Mark done Start 10 min timer

2. Mix the cheese, eggs, 100 g of sour cream and salt for the filling. It should be thick and creamy.

   Mark done

3. Heat the oven to 200°C / 400°F and butter a 25 x 35 cm baking dish.

   Mark done

4. Spread a clean tea towel on the table and dust it with flour. Roll the dough out as thin as you can, then stretch it gently over the backs of your hands until it is paper-thin and about 50 x 60 cm. Trim the thick edges.

   Mark done

5. Brush the dough with a little of the melted butter. Spread the filling over it in an even layer, leaving a 2 cm border. Lift the towel and roll the dough up like a Swiss roll, then cut into 5 cm pieces.

   Mark done

6. Stand the pieces upright and side by side in the dish, cut side up. Whisk the 250 g of sour cream with the milk, egg, remaining melted butter and a pinch of salt and pour over.

   Mark done

7. Bake for 35 to 40 minutes, until the top is golden and the sauce is bubbling. Rest for 5 minutes and serve warm.

   Mark done Start 35 min timer

Chef’s Tips

• Drain the cottage cheese in a sieve until it stops dripping. Wet cheese makes the filling run out of the roll.
• Stretch the dough from the centre outward with the backs of your hands, not the fingertips, which tear it.
• Do not worry about holes. They close up when the dough is rolled around the filling.

Pairing Suggestions

• A green salad
• Pickled peppers
• Cold buttermilk

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 15 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.