Hotel Esplanade, Zagreb

This Month's Recipe
July 1998

Head Chef Ivica Struml

Prepared by Esplanade's Head Chef Mr. Ivica Struml



(For 10 persons)

1.20 kg fresh cottage cheese
5 eggs
0.50 kg flour (half fine, half coarse)
0.20 kg salt
0.50 pint oil
0.30 pint water
1.00 pint sweet cream


Mix up flour, 1 egg, 100 grams of salt and oil. Knead into medium soft and firm dough. After half an hour stretch the dough on a tablecloth and sprinkle with flour (tablecloth length: 1-1.5 m).


Mix up cheese, 5 eggs and 100 grams of salt and spread out all over the bottom of stretched dough which wideness is 20-30 cm. The dough needs to be rolled up from cheese to the end of the dough. Cut rolled dough with thin plate into 20-peace dimension 7-7.5 cm.


Pour into container 8 litres of water, 400 grams of salt and spoon of oil. Put sliced up strukle (rolled dough with cheese), in boiling water and cook for 2-3 minutes. Take out strukle and place into heat resistant ceramic bowl and pour over with cream. Place the ceramic bowl into oven and bake for 30-40 min. at 170-180 C until they assume golden-brown colour.


We serve hot strukle (2 peace) on warm plate with sauce in which they have been baked.

Hotel ESPLANADE Zagreb, 1998.

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