Cheese filled pastry Ingredients:
- 4 cups (500g) flour- equal amount of all-purpose flour and pastry flour
- 1 tsp salt
- 1 egg
- 2 tbsp oil
- 1tbsp vinegar
- Water about .04 cup, or 100ml
- 20 oz (600g) fresh cottage cheese
- 3.3. oz (100g) sour cream
- 4 eggs
- .4 (100 ml) sour cream
- Salt and pepper to taste
For the topping:
- Sour cream
- Grated cheese
- Some butter
Combine an equal amount of all-purpose flour and pastry flour, some warm water mixed with vinegar, salt, one egg, 2 spoons of oil, and mix the ingredients on a wooden surface to form a dough. Keep kneading the dough until it begins to separate from the surface. Shape the dough into smaller balls, cover with a clean dishtowel and let it rest for about one hour.
Then place the dough on a large surface, a kitchen table or table cloth and begin rolling out the dough with a wooden rolling pin (mlinčenjak). Lightly brush the dough with oil to prevent it from sticking and continue rolling out the dough with your hands until it’s thin and covers the surface of the table.
The dough hanging off the edges of the table should be torn off with your hands. Spread out the filling along the dough on the edge of the table cloth, brush with melted butter, margarine or oil and roll the dough tightly with the help of the table cloth. Cut into pieces using the rim of a plate, place in a greased dish and bake.
The štrukli can also be cut using a knife after baking. To make a cheese filling you will need 1 cup of cottage cheese, eggs, salt, sour cream and a bit of sugar to add some sweetness. Mix all of the ingredients with a fork and spread evenly over the dough.
Arrange the štrukli in a greased ovenproof dish and top with melted butter, margarine, oil and sour cream. Bake on 180 C, 365 F till golden, or about 40 minutes. It’s so delicious! In La Štruk, a restaurant I love in Zagreb they add pumpkin seed purée to it, so, so good.