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Vegetarian, European

Baked cheese štrukli with salad

Baked cheese štrukli are a Croatian specialty from Zagreb, thin pastry rolls filled with fresh cheese and baked under a layer of cream. This recipe serves 4, takes about 1 hour 20 minutes, has a medium difficulty level, and costs €2.70 per serving. The key to success is stretching the dough until it's almost see through.

Tonight I'm making you štrukli from Zagreb, thin pastry rolls filled with fresh cheese and baked under cream.

Baked cheese štrukli with salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€2.70
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Štrukli are bites of thin pastry rolled around a creamy fresh cheese filling, poached in water then baked under a layer of cream and milk. The contrast between the soft, melting pastry and the golden, slightly crisp top is what makes this dish so appealing. The cheese filling stays mild, just lifted by a touch of pepper, nothing like a sharp or pungent cheese.

This is a dish for a Sunday, when you have time to stretch the dough calmly and let it rest between steps. Kids generally love its soft texture and mild flavor. Served with a simple green salad, it turns into a full family meal that breaks away from the usual pasta bakes and gratins.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Cottage cheese or curd cheese 500 g
  • Heavy cream 25 cl
  • Milk 10 cl
  • Butter 30 g

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the flour, 1 egg, the oil, some salt and 12 cl of warm water. Knead, then let rest under a warm bowl. 30 min

    Resting relaxes the dough so it stretches without tearing.

  2. Mix the cottage cheese with 2 eggs, 10 cl of cream, salt and pepper.

    Drain the cottage cheese in a strainer so it isn't watery.

  3. Stretch the dough very thin, spread the filling over it, roll it up and cut into 5 cm sections.

    Use a cloth to help you roll, just like a strudel.

  4. Drop the sections into boiling salted water, cook for a few minutes, then drain. 10 min

    They're done once they float to the surface.

  5. Arrange them in a buttered dish, pour over the cream mixed with milk, and bake at 200°C. Serve with the salad. 20 min

    The top should be golden and slightly crisp.

Our tips to get it right

  • Work the dough on a large floured counter so it can stretch without sticking.
  • Drain the cheese well before mixing the filling, a filling that's too wet will cause the rolls to tear while cooking.
  • Don't overcrowd the baking dish, the rolls need to sit in the cream without being piled on top of each other.

The variations

  • Swap the cottage cheese for drained ricotta for a slightly firmer, lightly sweet filling.
  • Stir in cooked, well squeezed spinach for a greener, heartier version.
  • For a quicker version, make the dough the day before and just poach and bake on the day you serve it.

What to serve it with

  • A simple green salad, as in the recipe
  • A light broth to start
  • Applesauce for dessert

Storage

Baked štrukli keep for 2 to 3 days in the fridge in a sealed container. They freeze better before baking, once poached and cooled. Reheat in the oven so the top crisps up again, rather than in the microwave which softens the pastry.

Questions about this dish

Can you make štrukli ahead of time?

Yes, you can make the dough and the filling a day ahead and keep them separately in the fridge. Roll and poach the štrukli the next day, then bake them just before serving.

Can you use a different cheese instead of cottage cheese?

Well drained ricotta works just as well and gives a similar filling. Avoid cheeses that are too watery, as they'll make the pastry soggy during baking.

How do you keep the dough from tearing while stretching it?

Let the dough rest under a warm bowl before stretching it, this relaxes it and makes it more elastic. Work on a floured counter and stretch it gradually rather than pulling it all at once.

Do štrukli freeze well?

Yes, but it's best to freeze them right after poaching, before the cream bake. Thaw them and bake directly in the oven the day you plan to serve them.

How long does it take to make baked cheese štrukli with a side salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in baked cheese štrukli with a side salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked cheese štrukli with a side salad cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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