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( Zagorske štrukle)
"This is a famous Croatian appetizer from the Zagorje region. It is quite satisfying and filling so don't eat too much, unless of course you are serving it as a main dish.
Serves 8 to 10
5 1/3 cups all-purpose flour
1 tablespoon cooking oil
pinch of salt
2 1/2 pounds dry curd cottage cheese or ricotta
1 cup (2 sticks) butter, melted
4 cups heavy cream
In a large mixing bowl make a dough from the flour, 1 egg, the oil
and a small
amount of salted water. Keep kneading the dough, either in the bowl or on a floured surface, until bubbles start to form and dough becomes smooth. Then shape the dough into a ball. Coat the surface with cooking spray, cover with a clean dishtowel and let stand about 15 minutes.
While the dough is resting, make the filling: Mix the
cheese with the remaining 4 eggs
in a mixing bowl. Add salt and 1/2 cup of melted butter. Blend until the mixture is
smooth. Sprinkle a large work surface such as a kitchen table with flour. Roll out the dough to paper-thin thickness. Then spread out the cheese mixture evenly over dough. Brush the dough with 1/2 cup melted butter. Roll up, jelly-roll fashion.
Cut the roll into 20 pieces (the cutting is traditionally done with
the rim of a plate).
Boil the štrukle in boiling salted water for about 10 minutes. Drain and arrange in a greased ovenproof dish. Preheat oven to 400°. Pour the remaining ½ cup butter over the štrukle and top with cream. Bake for 20 to 30 minutes until golden.
$ Double the recipe and freeze štrukle after boiling them.
Prior to baking, thaw slightly, place in ovenproof dish and top with
butter and cream and then bake.
? Buy low-fat cottage cheese. Use light butter and evaporated 2% or skim milk in place of cream."
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