- 250 g All purpose Flour
- 1 pcs Egg
- 1 tablespoon Sunflower Oil
- 250 ml Waterwarm
- 500 g Cottage Cheese
- 2 pcs Egg
- 250 ml Creme Fraiche
- 500 ml Creme Fraiche
Zagorski štrukli is known for centuries in the northwestern part of Croatia around Zagreb. They are prepared in countless ways – salty or sweet, baked or cooked. You can also find štrukli served as an appetizer, main dish or dessert. Since 2007 – the Ministry of Culture added it to the Croatian intangible cultural heritage list.
In a medium-sized pan, put the water to boil, and add the štrukli. Add some oil and salt and leave to boil for a few minutes. Be sure to add the salt to the water as it works well for the pasta to have a firmer texture.
Place the boiled in a baking pan, ideally of clay or ceramic, coat well with oil. Pour cream fraiche over the štrukli and put in a oven at 200 °C until it gets golden yellow colour.
Serve as an appetiser. This is a common way of serving, but you can also use štrukle in other ways: