Zagorje štrukli
Thin dough with a curd filling, boiled and then baked under cream.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour, warm water, oil, egg and salt for ten minutes to elasticity. Oil it and rest it half an hour.
Mash the curd with the eggs, soured cream and salt. The filling should be firm rather than pourable.
Stretch the dough on a cloth by hand until translucent, brush it with melted butter and spread the filling over a third of it.
Roll it up by lifting the cloth and cut it into eight-centimetre pieces, sealing the ends by pressing with the edge of your hand.
Boil them in salted water for five minutes after they float and lift them out with a slotted spoon.
Lay them in a dish, pour the cream over, trickle on melted butter and bake at 200 °C for twenty-five minutes, to a browned top.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Bonč · CC BY-SA 3.0