Ingredients:
Dough:
500 g high grade flour,
1 egg
Pinch of salt
Luke warm water
1tbs white vinegar or lemon juice
Filling:
500 g cottage cheese
1 egg
120 ml sour cream
2 tbs sugar OR 1 tsp of salt
Topping:
1 egg
200 ml fresh cream
Method:
Dough: from mixed ingredients make smooth dough by working them with hand in a bowl. When it easily separates from the wall of the bowl, oil it on top (to prevent drying out) and let it rest for half an hour.
Filling: Mix all ingredients together. Use sugar or salt, depending if you like sweet of savoury option.
Use old tablecloth and cover it with flour. Roll the dough until it is about 1 cm thick, then by fingers until it is couple of mm thick (should NOT be thin as filo pastry) and of rectangular shape. Sprinkle it lightly with oil and spread the filling along longer side through ¾ of the dough. Roll the dough from the filled towards unfilled side (help yourself by pulling the tablecloth). Cut it 5-8cm in length by rolling the edge of a plate over it. These way little pillows called strukli are formed. Lay them next to each other in a greased rectangular oven dish. Pour cream beaten with an egg over the strukli and bake them for 330 minutes or un til golden brown on 200 degrees C.
Serve them warm.
Note: They are served as savoury entrée dish (with yoghurt) or as sweet dessert (sprinkled with sugar). Baked Strukli are traditional ‘trademark dish’ (beside turkey, ‘mlinci’ and vine) of inland Croatian region Zagorje.
