Štruklji Sirovi SOLVENIA filled pastries
Believed to have originated in a village called Strukljeva Vas, štruklji is one of the oldest traditional dishes of Slovenia. They are made with stretched thin dough spread with a variety of fillings, rolled up and wrapped in cloth, boiled and cut into short slices. The fillings are variously bacon, beans, bread, breadcrumbs, cheese, crackling, cream, eggs, potato, tarragon, walnuts and more.
240 g wheat flour
125 ml water
1 tbsp oil
500 g cottage cheese, drained of liquid
250 ml sour cream
80 g breadcrumbs
2 eggs, separated
15 g parsley, chopped
15 g butter
Place cheese in strainer for several hours over a deep bowl to allow excess water to drip out. Crumble cheese with fork, work in two egg yolks, sour cream and firmly whisked egg whites. Season with salt. Prepare a soft dough by combining flour with salt, egg, oil and water, and knead lightly. Rest for 30 minutes. On a floured cloth and with floured hands roll out dough until paper-thin and transparent. It is a tradition in Slovenia to brush melted butter on the dough, coat with breadcrumbs and chopped parsley, or fry the parsley in butter before adding to the dough. Spread cheese mixture on dough and using a cloth roll tightly. Encase in buttered foil, folding in the edges. Bake in oven at 180°C for 35 minutes. Alternatively wrap in cloth and boil in a large saucepan for 20 minutes. Cut štruklji into 3 cm slices.