Slovenia / Dessert
Štruklji
A roll of thin dough with a curd filling, boiled in cloth and cut into rounds.
Ingredients
- Flour400 g
- Warm water200 ml
- Vegetable oil40 ml
- Curd cheese700 g
- Eggs3
- Soured cream150 ml
- Sugar100 g
- Raisins80 g
- Tarragon, for the savoury version20 g
- Butter100 g
- Breadcrumbs80 g
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a soft dough from the flour, warm water, oil and salt and work it fifteen minutes.
Cover it with a warmed bowl and rest it forty minutes; the dough has to turn pliable.
Work the curd with the eggs, soured cream, sugar and raisins until even.
Stretch the dough by hand on a cloth until translucent, as for strudel.
Spread the filling over the sheet, leaving the edges clear, and roll it up using the cloth.
Wrap the roll loosely in a clean cloth, tie the ends and lower it into boiling salted water.
Boil it forty minutes, unwrap it, cut it into rounds and fry them in butter with the breadcrumbs.
