Entree: Croatia – Central Culinary Region – Zagorski Strukli (Zagorje-style strukli)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 35 min

Additional 10 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for boiling water
- 1 large egg, approx. 1 3/4 oz (50 g) (1 3/4 oz (50 g))
- 1/2 cup (120 ml) lukewarm water
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) fresh cottage cheese or farmer's cheese (svježi sir)
- 3 large eggs, approx. 1 3/4 oz (50 g) each (5 1/4 oz (150 g))
- 1 cup (240 ml) sour cream (for filling)
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1 cup (240 ml) sour cream (for topping)
- 4 tbsp (56 g) unsalted butter
- 1 cup (100 g) fine breadcrumbs
- 2 tbsp (30 ml) milk (optional, to loosen filling)
- 2 tbsp (30 ml) melted butter or oil (for brushing surface)

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for boiling water
- 1 large egg, approx. 50 g (50 g)
- 1/2 cup (120 ml) lukewarm water
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) fresh cottage cheese or farmer's cheese (svježi sir)
- 3 large eggs, approx. 50 g each (150 g)
- 1 cup (240 ml) sour cream (for filling)
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1 cup (240 ml) sour cream (for topping)
- 4 tbsp (56 g) unsalted butter
- 1 cup (100 g) fine breadcrumbs
- 2 tbsp (30 ml) milk (optional, to loosen filling)
- 2 tbsp (30 ml) melted butter or oil (for brushing surface)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a large bowl combine the flour and 1 tsp (5 ml) salt. Add 1 egg, 1/2 cup (120 ml) lukewarm water and 2 tbsp (30 ml) oil and mix until a stiff dough forms; knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover with a towel and let rest 30 minutes.
2. Prepare the filling: in a bowl combine 1 lb (454 g) cottage cheese, 3 eggs, 1 cup (240 ml) sour cream, black pepper and nutmeg; add 2 tbsp (30 ml) milk if the mixture is too dry. Taste and adjust salt.
3. Roll and stretch the dough: divide dough into 4 pieces. On a lightly floured table roll each piece very thinly into a large rectangle (traditionally stretched by hand until nearly translucent). Brush the surface lightly with melted butter or oil.
4. Assemble the štrukli: spread a quarter of the cheese filling evenly along the length of each rectangle, leaving a small margin at edges. Roll each rectangle lengthwise into a loose log and tuck the ends under to seal.
5. Cook briefly (optional step for softer interiors): bring a large pot of salted water to a gentle simmer; add the štrukli two at a time and poach 2–3 minutes until they float, then remove with a slotted spoon and drain on a towel. (You may skip poaching and place raw logs directly into the baking dish.)
6. Arrange in baking dish and top: butter a 9x13-inch (23x33 cm) baking dish and place the logs seam-side down. Spread 1 cup (240 ml) sour cream evenly over the rolls.
7. Prepare breadcrumbs and butter: melt 4 tbsp (60 ml) butter in a skillet, add 1 cup (240 ml) breadcrumbs and toast until golden; sprinkle toasted breadcrumbs over the sour cream layer.
8. Bake: preheat oven to 375°F (190°C). Bake uncovered 30–35 minutes until top is golden and bubbling. Let rest 5–10 minutes before cutting into portions and serving.

1. Make the dough: in a large bowl combine the flour and 1 tsp salt. Add 1 egg, 1/2 cup lukewarm water and 2 tbsp oil and mix until a stiff dough forms; knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover with a towel and let rest 30 minutes.
2. Prepare the filling: in a bowl combine 1 lb cottage cheese, 3 eggs, 1 cup sour cream, black pepper and nutmeg; add 2 tbsp milk if the mixture is too dry. Taste and adjust salt.
3. Roll and stretch the dough: divide dough into 4 pieces. On a lightly floured table roll each piece very thinly into a large rectangle (traditionally stretched by hand until nearly translucent). Brush the surface lightly with melted butter or oil.
4. Assemble the štrukli: spread a quarter of the cheese filling evenly along the length of each rectangle, leaving a small margin at edges. Roll each rectangle lengthwise into a loose log and tuck the ends under to seal.
5. Cook briefly (optional step for softer interiors): bring a large pot of salted water to a gentle simmer; add the štrukli two at a time and poach 2–3 minutes until they float, then remove with a slotted spoon and drain on a towel. (You may skip poaching and place raw logs directly into the baking dish.)
6. Arrange in baking dish and top: butter a 9x13-inch (23x33 cm) baking dish and place the logs seam-side down. Spread 1 cup sour cream evenly over the rolls.
7. Prepare breadcrumbs and butter: melt 4 tbsp butter in a skillet, add 1 cup breadcrumbs and toast until golden; sprinkle toasted breadcrumbs over the sour cream layer.
8. Bake: preheat oven to 375°F (190°C). Bake uncovered 30–35 minutes until top is golden and bubbling. Let rest 5–10 minutes before cutting into portions and serving.