Recipe: Štruklji

Štruklji are a traditional Slovene dish, composed of dough and various types of filling. The dish comes in the form of rolls, which can be either cooked or baked, and can have a wide range of fillings. Štruklji has been traditionally reserved for special occasions, but is now one of the most characteristic everyday dishes in households all across Slovenia.

© James Coleman from Unsplash/Štruklji

The dough:

  1. ½ cup hot tap water,
  2. 2 tablespoons butter,
  3. 1 egg, lightly beaten,
  4. 1 teaspoon salt, if desired,
  5. 2 cups all-purpose flour.

The filling:

  1. 4 tablespoons butter,
  2. 1 cup bread crumbs,
  3. 4 eggs,
  4. 1 pound dry cottage cheese,
  5. ½ cup sour cream,
  6. 1 tablespoon chopped parsley.

Salt to taste, if desired.

The topping:

  1. 1 cup brad crumbs,
  2. 4 tablespoons butter.

Preparation

  1. To make the dough, place the hot water in a small bowl and add the butter to the water to melt. With a fork, blend in the egg and salt.
  2. Place the flour in a separate mixing bowl. Make a well in the flour and pour in the liquid mixture. Blend and knead until the resulting dough is smooth and elastic. Cover and allow to rest in a draft-free place for about 30 minutes.
  3. Meanwhile, prepare the filling by melting the butter in an 8-inch saucepan and browning the bread crumbs in it. Remove from the heat, add the eggs and stir until they have completely scrambled.
  4. Combine the cottage cheese, sour cream, parsley and salt in a mixing bowl. Add the egg mixture and mix well.
  5. Roll the dough on a lightly floured board into a rectangle about 12 inches by 18 inches. Spread the filling over the dough and roll it, starting at its long side, into a tight roll, much like a jellyroll.
  6. Place the roll on a clean white cloth or a double thickness of cheesecloth large enough to cover it. Wrap the roll in the cloth and tie the ends with string, sausage fashion.
  7. Coil the roll into a circle and drop it into a large pot of boiling salted water. Simmer for 40 minutes, then carefully lift it from the pot. Unwrap the roll and keep it warm.
  8. For the topping, saute bread crumbs in butter until golden brown. Slice the struklji into pieces 2 inches thick and top with the buttered crumbs.

Source: cooking.nytimes.com