Zagorski Štrukli
Croatia's national dish, documented since 1589 and centered on the Hrvatsko Zagorje region north of Zagreb, with EU Protected Geographical Indication status as 'Zagorski štrukli.' The dough is traditionally hand-stretched thin, strudel-style, not rolled — a step often skipped in favor of store-bought filo — and the filling is fresh curd cheese rather than ricotta, which is drier and lacks the real tang. Both the baked version served in Zagreb and the boiled version traditional in Podravina are equally authentic, not one a modern shortcut of the other.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g flour
- 1 egg
- 2 tbsp oil
- A pinch of salt
- Warm water, as needed
- 500g fresh cottage or curd cheese, well drained
- 200ml sour cream, plus extra for topping
- 2 eggs
- Salt
Steps
- Make a smooth, stretchy dough from the flour, egg, oil, salt, and warm water. Rest 30 minutes.
- Stretch the dough thin by hand on a floured cloth.
- Mix the cheese with the sour cream, eggs, and salt for the filling.
- Spread the filling over the dough, roll up, and cut into portions.
- Arrange in a buttered baking dish, pour more sour cream over the top, and bake at 190°C (375°F) until golden, about 40 minutes.