Štrukli

Zagreb Štrukli (Baked Cheese-Filled Dough Rolls)

Štrukli are the signature dish of Zagreb and the Hrvatsko Zagorje region: delicate thin dough wrapped around a fresh cheese filling, baked until bubbling and golden. This version follows the classic baked preparation, which produces a crisp top and creamy, custardy interior.

Prep

45 min

Cook

40 min

Total

85 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain flour, plus extra for rolling
• •1 whole large egg
• •120 ml (½ cup) lukewarm water
• •1 tsp neutral oil or melted butter, for the dough
• •fine salt, ½, for the dough
• •500 g (1 lb 2 oz) fresh full-fat cottage cheese (svježi sir), drained 30 min; if unavailable, use farmer cheese or a 50/50 blend of ricotta and well-drained plain quark
• •2 whole large eggs
• •150 g (⅔ cup) sour cream (kiselo vrhnje), plus extra for serving
• •60 g (¼ cup) butter, melted, for pouring over the top
• •1 pinch fine salt, for the filling
• •30 g (2 tbsp (heaping)) breadcrumbs, for the baking dish (traditional Zagorje addition)

Steps

1. 1 Make the dough: in a bowl mix the flour, egg, water, oil and salt to a soft dough. Knead 8-10 minutes until smooth and elastic, then cover and rest 20 minutes at room temperature.
2. 2 Make the filling: in a bowl beat the eggs lightly, then stir in the drained cottage cheese, sour cream and a pinch of salt until smooth and spreadable (it should be soft but not runny; if loose, add 1-2 tbsp of the dough flour to thicken).
3. 3 Roll the dough on a generously floured cloth or board into a very thin rectangle, about 50 x 40 cm (20 x 16 in), almost translucent. Trim uneven edges.
4. 4 Spread the cheese filling evenly over the dough, leaving a 1 cm (½ in) border on the far long edge.
5. 5 Using the cloth to help, roll the dough up lengthwise into a long log. Trim and discard the unfilled edge. Cut the log into pieces about 4-5 cm (1½-2 in) long.
6. 6 Preheat the oven to 200°C (400°F). Butter a baking dish and scatter the breadcrumbs over the base.
7. 7 Arrange the štrukli seam-side down in the dish, packing them snugly so they hold their shape. Drizzle generously with half the melted butter and spoon 2-3 tablespoons of sour cream over the top.
8. 8 Bake on the middle rack for 30-35 minutes, until the tops are deep golden and the filling is bubbling. If the tops brown too fast, tent loosely with foil for the last 10 minutes.
9. 9 Pour the remaining melted butter over the hot štrukli as soon as they come out of the oven. Rest 5 minutes so the filling sets, then serve hot with extra sour cream. Doneness cue: filling should reach 75°C / 165°F internally and the dough must be cooked through (no raw flour taste at the center of the rolls).