Struckli is a real comfort food for me but something one can really only enjoy when in Croatia or Slovenia. Naturally, I am of the opinion that the best Struckli is made by Mira, my friend’s Grandmother on stormy summer nights in Kranjska Gora. There is nothing better than eating some struckli, doused in some sugar, playing Slovene Rumi, or Tarock and watching the thunder and listening to the lightening.
However, last summer in Zagreb I enjoyed a hot, steamy dish of savoury struckli at a lovely slastičarna. Unfortunately, on my trip to Zagreb this trip, I ran out of meals to eat any but I was lucky to stumble upon it at the airport! I decided to make the most of the time waiting for the plane back to Gatwick and ordered a baked savoury struckli. (Warning: Struckli takes 40 minutes to prepare/cook so if you are in a hurry for your plane, best not to order it just in case).
Struckli is often described as a boiled version of strudel but I do not think that really does it justice.
Štajerska (Baked Struckli) Ingredients
For the pastry
1 tbsp oil
A little luke warm water
Ingredients for filling
375g cottage cheese
1 1/2 eggs
Handful of breadcrumbs (to thicken the filling)
Make the filo pastry dough by combining the flour, egg, oil, salt and water
Allow the pastry to rest for 30 minutes
Prepare the filling by mashing cottage cheese, adding cream, egg yolks and breadcrumbs
Whisk the egg whites and sugar and fold carefully into the filling
Roll out and stretch the dough across across a board and roll out on floured cloth
Spread filling over dough, if the filling is too thin, add more breadcrumbs
Use the cloth to roll the struckli into a roulade
Lift struckli onto greased baking tray
Cook in oven on moderate heat (200 degrees Celsius) for 40 minutes
It may need to be covered half-way through cooking process
Good accompanying wines include Chardonnay, Renski Rizling, Sauvignon