Slovene recipe
How to make Štruklji
štruklji
All of Slovenia
Rolled dumplings of thin dough with a sweet or savoury filling, then boiled, steamed or baked. Cottage cheese, tarragon, walnut, apple and poppy seed are favourite fillings, and they are eaten as a main dish, a side dish or a dessert.
Ingredients
- For the dough: 300 g plain flour, 1 egg, 2 tablespoons oil, a pinch of salt and about 150 ml warm water
- For the filling: 500 g cottage cheese or quark, well drained
- 2 eggs, 100 ml sour cream and a pinch of salt
- 1 tablespoon chopped fresh tarragon (optional)
- To finish: 50 g butter and 4 tablespoons dry breadcrumbs
Method
- Mix the flour, egg, oil, salt and water into a soft, smooth dough. Knead for 5 minutes, cover and rest for 30 minutes.
- Mix the cottage cheese, eggs, sour cream, salt and tarragon into a thick filling.
- Roll the dough out on a floured cloth into a thin rectangle about 40 by 50 cm. Spread the filling over it, leaving the edges free, and roll it up tightly using the cloth.
- Wrap the roll in a clean, wet cotton cloth and tie the ends with string. Lower it into a large pot of simmering salted water and cook gently for about 30 minutes.
- Unwrap, cut into thick slices with the edge of a plate and serve topped with breadcrumbs fried golden in the butter.
Made it at home? Tick it off and it goes into your kitchen passport.
The first known recipe, with a tarragon filling, was written down in 1589 by a manor cook in Graz.
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