Cooked Sweet Cheese Zagorski Štrukli
Snacking @ "La Štruk", a spot that my mate was hunting for a very local Zagreb snack.
Off Wikipedia:
"Zagorski Štrukli is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in northern Croatia, composed of dough and various types of filling which can be either cooked or baked. (It is closely related to štruklji, a traditional Slovene dish.)
The preparations are the same for both cooked and baked types of štrukli. Pastry is rolled out flat and very thin, to cover the table top. A mixture of cottage cheese with eggs, sour cream and salt is spread thinly over the pastry. Then the pastry is rolled lengthwise from both sides into two joined rolls, and finally cut into 10–20 cm long pieces.
For baked štrukli, the pieces are then placed into a baking tray, generously covered in clotted cream, and baked for roughly 45 minutes, until slightly brown on top. For cooked štrukli, the pieces are placed into a pot of boiling water. Onion and parsley are fried separately until slightly brown, and then added into the pot. The štrukli is then cooked for roughly 20 minutes."
My mate didn't like the cooked (boiled) variety here. He thought it was travesty to the dough. On the other hand, surprisingly, I took an instant liking to the moist and soft (almost baby-food) texture and I especially adored the crispy, sweet and salty (almost sandy) breadcrumbs toppings. I managed to polish off most of the plate!
Cooked Sweet Cheese Zagorski Štrukli
Snacking @ "La Štruk", a spot that my mate was hunting for a very local Zagreb snack.
Off Wikipedia:
"Zagorski Štrukli is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in northern Croatia, composed of dough and various types of filling which can be either cooked or baked. (It is closely related to štruklji, a traditional Slovene dish.)
The preparations are the same for both cooked and baked types of štrukli. Pastry is rolled out flat and very thin, to cover the table top. A mixture of cottage cheese with eggs, sour cream and salt is spread thinly over the pastry. Then the pastry is rolled lengthwise from both sides into two joined rolls, and finally cut into 10–20 cm long pieces.
For baked štrukli, the pieces are then placed into a baking tray, generously covered in clotted cream, and baked for roughly 45 minutes, until slightly brown on top. For cooked štrukli, the pieces are placed into a pot of boiling water. Onion and parsley are fried separately until slightly brown, and then added into the pot. The štrukli is then cooked for roughly 20 minutes."
My mate didn't like the cooked (boiled) variety here. He thought it was travesty to the dough. On the other hand, surprisingly, I took an instant liking to the moist and soft (almost baby-food) texture and I especially adored the crispy, sweet and salty (almost sandy) breadcrumbs toppings. I managed to polish off most of the plate!