dessertSlovene

Štruklji

Name: Štruklji
Prep time: 70 min
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Slovene
Ingredients: 400 g Flour; 200 ml Warm water; 40 ml Vegetable oil; 700 g Curd cheese; 3 pieces Eggs; 150 ml Soured cream; 100 g Sugar; 80 g Raisins; 20 g Tarragon (for the savoury version); 100 g Butter; 80 g Breadcrumbs; 1 tsp Salt

Štruklji is a classic Slovene dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Flour, Warm water, Curd cheese, Eggs, Soured cream, Raisins, Tarragon (for the savoury version), Butter and Breadcrumbs, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Slovene cooking, be sure to also explore our recipe for Alfajores.

Difficulty: hardPrep: 70 minCook: 45 minServes 8

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Ingredients

Flour400 g
Warm water200 ml
Vegetable oil40 ml
Curd cheese700 g
Eggs3 pieces
Soured cream150 ml
Sugar100 g
Raisins80 g
Tarragon (for the savoury version)20 g
Butter100 g
Breadcrumbs80 g
Salt1 tsp

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Knead a soft dough from the flour, warm water, oil and salt and work it fifteen minutes.

Step 2

Cover it with a warmed bowl and rest it forty minutes; the dough has to turn pliable.

Step 3

Work the curd with the eggs, soured cream, sugar and raisins until even.

Step 4

Stretch the dough by hand on a cloth until translucent, as for strudel.

Step 5

Spread the filling over the sheet, leaving the edges clear, and roll it up using the cloth.

Step 6

Wrap the roll loosely in a clean cloth, tie the ends and lower it into boiling salted water.

Step 7♨️ Boil

Boil it forty minutes, unwrap it, cut it into rounds and fry them in butter with the breadcrumbs.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Štruklji carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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