Tartufata Baked Strukli
Last winter when I was sitting with my best friend in La Struk in Zagreb, her eye caught a sight of a postcard with their original recipe for baked strukle so we had to grab it. I’ve been so busy that I forgot all about the recipe I had in my drawer ever since, but recently I visited the place again with my fiance. Then, while eating their baked strukli with tartufata, I was thinking how I should try and make them myself at home from scratch.
I’ve never attempted to make a similar style of dough, a typical Croatian one that is stretched all across a table. So, first things first, I needed to buy a tablecloth. So therefore I had an excuse to spend half a salary on home accessories. But more about that on another occasion!
Then there was only a couple of things left to get: usuals like flour, oil, eggs, cottage cheese, heavy cream, and finally bravery to pull it off. But to tell you the truth, I was scared for no reason.
So grab your apron, roll up your sleeves and prepare your rolling pin!
How it usually goes, first time I’m making something new, I will never prepare the classic, original recipe. Same as now, I had to prepare the tartufata strukli instead.
Tartufata baked strukli is a tantalizing dish that seamlessly combines the rich flavors of truffles with the traditional Croatian pastry.
This heavenly creation starts with delicate layers of strukli dough, lovingly kneaded, rolled and stretched to perfection. The dough is then generously filled with a luscious mixture of tartufata, cottage cheese and eggs, infusing each bite with a luxurious truffle aroma. As it bakes, the strukli's golden crust forms a delightful contrast against the velvety interior, creating a harmonious symphony of textures.
With its earthy and savoury notes, tartufata baked strukli is a true indulgence for the senses, taking gastronomic pleasure to new heights. Whether enjoyed as a decadent appetizer or a mouthwatering main course, this culinary masterpiece is guaranteed to leave a lasting impression.
Combine the flours, salt, one egg, oil, warm water and vinegar, and knead into a soft dough. Place in a bowl, brush with a tablespoon of oil, cover and leave it at room temperature for 30 minutes.
Sprinkle flour over a tablecloth, then roll out the dough as thin as possible. Then with your hands underneath the dough carefully and slowly stretch it from the middle to all sides until it becomes really thin and transparent.
Melt 30 g of butter and brush it over the all stretched dough.
Whisk together cottage cheese, tartufata, one egg and a teaspoon of salt. Spread the filling over a third of the dough.
Pulling the tablecloth from the side with the filling roll the strukli into a long log. With your hand make dents every 11 cm, then with a small plate cut through those dents.
Spread the strukli into 2 smaller buttered casserol dishes, one next to another.
Combine cooking cream and tartufata for the topping, then pour it over the strukli and bake in a preheated oven at 220°C/428°F for 30 minutes until golden.
Tartufata Baked Strukli
Ingredients
Instructions
- Combine the flours, 1/2 a teaspoon of salt, one egg, 1.5 teaspoon of oil, warm water and vinegar, and knead into a soft dough. Place in a bowl, brush with a tablespoon of oil, cover and leave it at room temperature for 30 minutes.
- Sprinkle flour over a tablecloth, then roll out the dough as thin as possible. Then with your hands underneath the dough carefully and slowly stretch it from the middle to all sides until it becomes really thin and transparent.
- Melt 30 g of butter and brush it over the all stretched dough.
- Whisk together cottage cheese, tartufata, one egg and a teaspoon of salt. Spread the filling over a third of the dough.
- Pulling the tablecloth from the side with the filling roll the strukli into a long log. With your hand make dents every 11 cm, then with a small plate cut through those dents.
- Spread the strukli into 2 smaller buttered casserol dishes, one next to another.
- Combine cooking cream and tartufata for the topping, then pour it over the strukli and bake in a preheated oven at 220°C for 30 minutes until golden.
