Hotel Esplanade, Zagreb

This Month's Recipe
July 1998

Head Chef Ivica Struml

Prepared by Esplanade's Head Chef Mr. Ivica Struml

 

"ZAGORSKI STRUKLI ESPLANADE"

(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

DOUGH

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).

CHEESE STUFFING

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.

COOKING

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.

SERVING

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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