Štrukli are a beloved Croatian pastry made from thin dough wrapped around a savory cottage cheese filling. They can be boiled or baked; this version finishes in the oven with sour cream and butter.
Roll the dough thin, spread the filling evenly, and keep the pieces snug in the baking dish so the pastry cooks tenderly in the creamy topping.
If the dough resists stretching, let it rest for another 10 minutes. Relaxed dough is easier to roll thin without tearing.
Serving Suggestions
Serve as a light main course with a bitter green salad, roasted vegetables, or a spoonful of plain yogurt.
Recipe Notes
Štrukli are best warm. Refrigerate leftovers for up to 3 days and reheat covered so the pastry does not dry out.
Croatian Štrukli (Savory Cheese-Filled Pastry)
Soft Croatian cheese-filled pastry baked with sour cream and butter until tender and lightly golden.
Ingredients
Equipment
Method
Make the dough and filling:
- Mix the flour and salt in a bowl. Add the warm water and oil and knead for 5 minutes, until smooth. Cover and rest for 20 minutes.
- Stir the cottage cheese, egg, half the sour cream, salt, and pepper together in a second bowl.
- Heat the oven to 375°F. Roll the dough into a thin rectangle on a lightly floured surface. Spread the cheese filling over it, leaving a 1-inch border, then roll it up from the long side.
Bake the štrukli:
- Cut the roll into 2-inch pieces and arrange them snugly in a buttered baking dish. Mix the remaining sour cream with the heavy cream and pour it over the pastry.
- Brush with the melted butter and scatter the breadcrumbs over the top. Bake for 30 to 35 minutes, until tender and lightly golden.
- Rest for 10 minutes before serving warm.
Nutrition
Notes
- Drain the cottage cheese well so the filling remains creamy rather than watery.
- Do not pack the baking dish too tightly; a little space lets the cream reach the sides of each piece.
