Struklji
Updated Oct. 12, 2023
- Total Time
- 1 hour 40 minutes
- Prep Time
- 1 hour
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup hot tap water
- 2tablespoons butter
- 1egg, lightly beaten
- 1teaspoon salt, if desired
- 2cups all-purpose flour
- 4tablespoons butter
- 1cup bread crumbs
- 4eggs
- 1pound dry cottage cheese
- ½cup sour cream
- 1tablespoon chopped parsley
- Salt to taste, if desired
- 1cup bread crumbs
- 4tablespoons butter
The Dough
The Filling
The Topping
Preparation
- Step 1
To make the dough, place the hot water in a small bowl and add the butter to the water to melt. With a fork, blend in the egg and salt.
- Step 2
Place the flour in a separate mixing bowl. Make a well in the flour and pour in the liquid mixture. Blend and knead until the resulting dough is smooth and elastic. Cover and allow to rest in a draft-free place for about 30 minutes.
- Step 3
Meanwhile, prepare the filling by melting the butter in an 8-inch saucepan and browning the bread crumbs in it. Remove from the heat, add the eggs and stir until they have completely scrambled.
- Step 4
Combine the cottage cheese, sour cream, parsley and salt in a mixing bowl. Add the egg mixture and mix well.
- Step 5
Roll the dough on a lightly floured board into a rectangle about 12 inches by 18 inches. Spread the filling over the dough and roll it, starting at its long side, into a tight roll, much like a jellyroll.
- Step 6
Place the roll on a clean white cloth or a double thickness of cheesecloth large enough to cover it. Wrap the roll in the cloth and tie the ends with string, sausage fashion.
- Step 7
Coil the roll into a circle and drop it into a large pot of boiling salted water. Simmer for 40 minutes, then carefully lift it from the pot. Unwrap the roll and keep it warm.
- Step 8
For the topping, saute bread crumbs in butter until golden brown. Slice the struklji into pieces 2 inches thick and top with the buttered crumbs.
Private Notes
Cooking Notes
I have a similar recipe that has been handed down from my ancestors. After mixing the dough, I rub the outside of the dough with soft butter and let it rest underneath a bowl. Instead of rolling out the dough, I pull it out till it is so thin that you can read the newspaper through it. It is so worth the effort.
I have a similar recipe that has been handed down from my ancestors. After mixing the dough, I rub the outside of the dough with soft butter and let it rest underneath a bowl. Instead of rolling out the dough, I pull it out till it is so thin that you can read the newspaper through it. It is so worth the effort.
Thank you! I had this dish at a wonderful restaurant in Bled. I can't wait to make this!
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