Strukli (likewise called Bozenas Zagorje strukli, since the dish stems from the Zagorje area of Croatia) is a standard Croatian dish. This Croatian dish served in a lot of household throughout Zagorje and Zagreb. There are 2 kinds of Strukli: boiled or baked.
Strukli are made from just a couple of ingredients. Active ingredient that is essential is fresh home cheese: it has a fresh, a little acidic taste and a polished taste of milk that is just actually started to ferment. There are a few of techniques of the trade in preparing the dough for strukli (and sweet variation called strudel).
The most important rule is to make it nearly paper thin, without breaking. When kneading the dough, you can make it simple and putt everything in your stand mixer which will certainly do the work.
Ingredients
For the dough:
• 4 cups (500 g) all purpose flour
• 2 tbsp sunflower or vegetable oil
• 1 tbsp vinegar
• Some lukewarm water (about 0.4 cups or 100 ml)
• 1 tsp salt
• 1 egg
For the filling:
• 20 oz (600 g) fresh cottage cheese
• 0.4 cups (100 ml) sour cream
• Salt
• Pepper
• 3.3 oz (100 g) butter, softened + 2 tbsp
• 4 eggs
For the topping:
• Sour cream
• Salt
• Some butter
• Grated cheese
Directions:
1. Make the dough: this is the standard method, however you can make it with your stand mixer too: Sift flour incorporated with salt onto clean working surface area and make impression in the middle.
2. Put one egg into that imprint, include oil and incorporate all active ingredients utilizing fork.
3. Mix some lukewarm water with vinegar and slowly contribute to the dough, till all of it comes together.
4. Knead the dough with hands till it's smooth-it needs to be elastic and smooth, not too soft and sticky.
5. Divide dough into 3 equivalent parts, brush each with oil and cover with warm pot.
6. Leave for 30 minutes.
7. While the dough rests, prepare the filling: Mix softened butter with fresh home cheese, include eggs, sour cream, salt and pepper.
8. Take a clean table linen and dust with some flour.
9. Put 1 part of the dough onto it, present with rolling pin till thin and afterwards start stretching it with your palms.
10. Stretch it from the middle.
11. If it breaks, do not stress out.
12. The dough needs to be thin, however for strukli you do not have to make it too thin (like when making strudel).
13. Eliminate thick edges.
14. It's great to leave the dough for 15 minutes to dry somewhat, however you can avoid this step if you're in a rush.
15. Sprinkle it with some melted butter.
16. Brush the filling over the dough-brush only half of the dough.
17. Roll it.
18. Utilizing your hands, different the dough into equivalent parts and cut them with a plate.
19. We do this instead of making use of knife in order to securely seal the edges and guarantee the filling does not pour out of strukli.
20. Take a baking pan, brush it with some butter and put together strukli in it.
21. Preheat oven to 200 C.
22. Make the topping: incorporate sour cream with some salt and pour it over strukli.
23. Location a few cubes of butter on the top and surface with some grated cheese.
24. Bake for about 40 minutes, up until perfectly golden.
25. Let cool a little and serve warm.
The most important rule is to make it nearly paper thin, without breaking. When kneading the dough, you can make it simple and putt everything in your stand mixer which will certainly do the work.
Ingredients
For the dough:
• 4 cups (500 g) all purpose flour
• 2 tbsp sunflower or vegetable oil
• 1 tbsp vinegar
• Some lukewarm water (about 0.4 cups or 100 ml)
• 1 tsp salt
• 1 egg
For the filling:
• 20 oz (600 g) fresh cottage cheese
• 0.4 cups (100 ml) sour cream
• Salt
• Pepper
• 3.3 oz (100 g) butter, softened + 2 tbsp
• 4 eggs
For the topping:
• Sour cream
• Salt
• Some butter
• Grated cheese
1. Make the dough: this is the standard method, however you can make it with your stand mixer too: Sift flour incorporated with salt onto clean working surface area and make impression in the middle.
2. Put one egg into that imprint, include oil and incorporate all active ingredients utilizing fork.
3. Mix some lukewarm water with vinegar and slowly contribute to the dough, till all of it comes together.
4. Knead the dough with hands till it's smooth-it needs to be elastic and smooth, not too soft and sticky.
5. Divide dough into 3 equivalent parts, brush each with oil and cover with warm pot.
6. Leave for 30 minutes.
7. While the dough rests, prepare the filling: Mix softened butter with fresh home cheese, include eggs, sour cream, salt and pepper.
8. Take a clean table linen and dust with some flour.
9. Put 1 part of the dough onto it, present with rolling pin till thin and afterwards start stretching it with your palms.
10. Stretch it from the middle.
11. If it breaks, do not stress out.
12. The dough needs to be thin, however for strukli you do not have to make it too thin (like when making strudel).
13. Eliminate thick edges.
14. It's great to leave the dough for 15 minutes to dry somewhat, however you can avoid this step if you're in a rush.
15. Sprinkle it with some melted butter.
16. Brush the filling over the dough-brush only half of the dough.
17. Roll it.
18. Utilizing your hands, different the dough into equivalent parts and cut them with a plate.
19. We do this instead of making use of knife in order to securely seal the edges and guarantee the filling does not pour out of strukli.
20. Take a baking pan, brush it with some butter and put together strukli in it.
21. Preheat oven to 200 C.
22. Make the topping: incorporate sour cream with some salt and pour it over strukli.
23. Location a few cubes of butter on the top and surface with some grated cheese.
24. Bake for about 40 minutes, up until perfectly golden.
25. Let cool a little and serve warm.
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