Zagorski štrukli Food

TRADITIONAL CROATIAN BAKED STRUKLI

Steps:

• Make the dough: this is the traditional way, but you can make it with your stand mixer too: Sift flour combined with salt onto clean working surface and make indentation in the middle. Put one egg into that indentation, add oil and combine all ingredients using fork. Mix some lukewarm water with vinegar and gradually add to the dough, until it all comes together. Knead the dough with hands until it's smooth-it should be smooth and elastic, not too soft and sticky. Divide dough into three equal parts, brush each with oil and cover with warm pot. Leave for 30 minutes.
• While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt and pepper.
• Take a clean tablecloth and dust with some flour. Put 1 part of the dough onto it, roll out with rolling pin until thin and then begin stretching it with your palms. Be gentle and patient, stretch it from the middle. Don't stress out if it breaks. The dough should be thin, but for strukli you don't need to make it too thin (like when making strudel). Cut out thick edges. It's good to leave the dough for 15 minutes to dry slightly, but you can skip this step if you're in a hurry. Then sprinkle it with some melted butter. Brush the filling over the dough-brush only half of the dough. Roll it, using tablecloth-take a look at the video in the link above for this. Using your hands, separate the dough into equal parts and cut them with a plate. We do this instead of using knife in order to firmly seal the edges and ensure the filling doesn't pour out of strukli.
• Take a baking pan, brush it with some butter and assemble strukli in it.
• Preheat oven to 200 C.
• Make the topping: combine sour cream with some salt and pour it over strukli. Place a couple of cubes of butter on top and finish with some grated cheese. Bake for about 40 minutes, until nicely golden. Let cool slightly and serve warm.

ŠTRUKLI IN SOUP (CROATIAN CHEESE DUMPLING SOUP)

Steps:

• In a large bowl, mix together the flour, salt, milk, oil, egg, and vinegar until the dough comes together. Turn the dough out onto a lightly floured counter and knead until you get a nice and soft dough.
• Cover the dough with a damp tea towel and let it rest for around 30 minutes.
• While the dough is resting, make the filling. Mix the cheese, sour cream, eggs, and salt. Set aside.
• Once the dough has had a chance to relax, roll out the dough with a rolling pin and pull the dough using the backs of your hands until it is thin (but not too thin). A couple of millimeters (1/16 inch) is perfect!
• Spread the filling evenly all over the dough. Carefully roll the dough up, jelly roll style.
• Once you have a long roll of dough and filling, press down on the roll with the side of your hand at regular intervals to separate it into little pillows of your desired size. Then, cut on the indents you have made, separating it into individual pieces. (Traditionally the cutting is done using a round plate.)
• To make the soup
• In a medium soup pot, heat up the water, and then add the oil, salt, and Vegeta (or vegetable bouillon powder). (Alternately, you can use pre-made vegetable stock as your soup base.)
• Once the soup is boiling, add the cut štrukli and cook them for around 10 minutes.
• Sprinkle the soup with toasted breadcrumbs if you like, they add a nice touch to the dish. And you're done! Serve štrukli warm!

ZAGORSKI ŠTRUKLI RECIPE (ZAGORJE CHEESE STRUKLI)

Steps:

• Make the dough: mix together the flour and salt and then pour in warm water, vinegar, and oil. Knead the dough with hands until it's smooth-it should be smooth and elastic, not too soft and sticky. Brush the dough with oil and cover and place in a warm spot for 30 minutes
• Prepare the filling: Mix together the fresh cottage cheese, sour cream, salt, and pepper
• Take a clean tablecloth and dust with some flour. Roll out the dough with a rolling pin until thin and then begin stretching it with your palms and tip of your fingers. Stretch it from the middle until you make it very thin, almost that you can see through it. Cut out thick edges
• Sprinkle the dough with melted butter. Put the filling over the one side of the dough. Roll it, using the tablecloth
• Using your hands, separate the dough into equal parts and cut them with a plate. Cutting with a plate is a great way to firmly seal the edges and ensure the filling doesn't pour out
• Cook the strukli in heated and salted water for around 2-3 minutes until they float to the top. (Just like gnocchi)
• You can serve the strukli when cooked in the salted water - though there are also a few other ways of serving them. One way is to bake the strukli covered with sour cream for 15 minutes on 200C, alternately heat a little butter in a pan with some breadcrumbs and add the strukli to the pan for a minute just enough time to coat them with buttery crumbs

ZAGORSKI šTRUKLI

Steps:

• First take the flour,egg,oil and water,then knead until you get smooth pastry.Form it in a bowl,smear it with oil and leave to rest for abaut 20 minutes on room temperature.
• Cover the table with table cloth and sprinkle it with flour.Then put the pastry in the middle.Use the rarrel to make it little thinner and then by using your palms spread it over the table cloth(abaut 100x150 cm).
• Mix all the ingredients for stuffing.Put the stuffing on the edge of the longer part of the pastry.Rest of the pastry drip with oil and roll it using the table cloth.
• Cut the pastry into pieces long for abaut 15 cm.Cook them in boiling,salt water for abaut 10 minutes.
• Spread the butter across the model and put cooked ?ttrukli in it.
• Cover them with the mixture of cream,egg and salt and bake them in oven at 200C for abaut 10 minutes.Serve warm.