Entree: Slovenia – Northern Culinary Region – Štruklji (Rolled thin dough filled with seasoned cottage cheese and herbs, baked until golden)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 40 min

Total 2 hrs 15 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 large egg (50 g)
- 1/2 tsp (3 g) salt
- 3/4 cup (180 ml) lukewarm water
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) cottage cheese (skuta) or well-drained ricotta
- 2 large eggs (approx. 100 g)
- 1/4 cup (60 ml) sour cream
- 3 tbsp (42 g) unsalted butter, melted
- 2 tbsp (8 g) fresh dill, finely chopped (or 2 tbsp (6 g) tarragon)
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (50 g) fine dry breadcrumbs
- 3 tbsp (45 g) melted butter for brushing before baking

Instructions

1. In a bowl combine flour and 1/2 tsp salt. Whisk the egg with warm water and 1 tbsp oil, then mix into the flour to form a smooth elastic dough. Knead 5–7 minutes, cover, and let rest 30 minutes.
2. Meanwhile make the filling: in a bowl beat the cottage cheese with 2 eggs, sour cream, 3 tbsp melted butter, chopped dill, 1 tsp salt, and 1/2 tsp pepper until smooth. Stir in breadcrumbs to bind; set aside.
3. Preheat oven to 350°F (180°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
4. On a lightly floured surface roll the dough into a thin rectangle about 10x16 inches (25x40 cm). Spread the cheese filling evenly over the dough, leaving a 1/2-inch (1 cm) border at the long edge.
5. Tightly roll the dough from the long side into a log. Tuck the ends under and transfer seam-side down to the prepared baking dish. Brush the top with 3 tbsp melted butter.
6. Cover with foil and bake 35 minutes, then remove foil and bake another 15–20 minutes until golden and set. Internal temperature should reach about 165°F (74°C).
7. Remove from oven and let rest 10 minutes. Slice into 1-inch (2.5 cm) pieces and serve warm, optionally with a dollop of sour cream or melted butter.