Name: Zagorski Štrukli
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 Servings
Cuisine: Croatian
Ingredients: All purpose Flour: 250 g; Egg: 1 pcs; Sunflower Oil: 1 tablespoon; Water: 250 ml; Cottage Cheese: 500 g; Egg: 2 pcs; Creme Fraiche: 250 ml; Creme Fraiche: 500 ml

Ingredients

Dough

250 g All purpose Flour

1 pcs Egg

1 tablespoon Sunflower Oil

250 ml Water

warm

Stuffing

500 g Cottage Cheese

2 pcs Egg

250 ml Creme Fraiche

Dressing

500 ml Creme Fraiche

Directions

Zagorski štrukli is known for centuries in the northwestern part of Croatia around Zagreb. They are prepared in countless ways – salty or sweet, baked or cooked. You can also find štrukli served as an appetizer, main dish or dessert. Since 2007 – the Ministry of Culture added it to the Croatian intangible cultural heritage list.

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Steps

1 Done	Make some dough from the above ingredients. Leave the dough mixture for 20 to 30 minutes, and then stretch the dough to a round shape 1 mm thick. Flour the surface to which the dough is stretched. (as shown in the picture)
2 Done	Make a stuffing of cottage cheese, cream fraiche, egg and salt and fill it over the dough except the edges. (as shown in the picture)
3 Done	Twist the dough from the middle as shown in the picture until you make a circle. Carefully fold the edge and add water to stick well. Use the edge of a plate to cut it to the lengths of 10 centimetres. A plate is better than the knife because it will immediately stick the ends of the štrukli.
4 Done	In a medium-sized pan, put the water to boil, and add the štrukli. Add some oil and salt and leave to boil for a few minutes. Be sure to add the salt to the water as it works well for the pasta to have a firmer texture.
5 Done	Place the boiled in a baking pan, ideally of clay or ceramic, coat well with oil. Pour cream fraiche over the štrukli and put in a oven at 200 °C until it gets golden yellow colour.
6 Done	Serve as an appetiser. This is a common way of serving, but you can also use štrukle in other ways: - just cooked as an appetiser with goulash or ham - baked with bread crumbs