Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. ( Log Out /  Carefully transfer strudel to a wire rack and allow to cool completely. *Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Let the dough rest for ten minutes. Sprinkle the dough with melted butter. Lastly, bake in a 375 deg oven for 35 minutes or until golden brown. *Disclosure: This post may contain affiliate links. Next, roll the dough as thin as humanly possible. Knead in remaining 1/4 cup flour until smooth and elastic (this may take 10 minutes or more). Make four short (1-inch) diagonal slashes along the top of strudel with a sharp paring knife, to allow steam to escape. Prepare the filling: Mix together the fresh cottage cheese, sour cream, salt, and pepper. She got up at 4 a.m., made breakfast, packed work lunches, and whipped up homemade bread.". https://www.thespruceeats.com/croat-serb-strudel-dough-recipe-1136415 When the dough reached the end of the tables, we had to let it dry out a little or else the filling would poke holes in it. Brush or sprinkle melted butter on the entire surface of the dough. Change ). When all the stretching was done and the last batch was drying, the ladies finally took a lunch break around 1 p.m., usually, baked strudel ends filled with cracklings or savory cheese. At its height, the women used 50 to 60 pounds of flour at one time. "We use it to dry the dough before we fill it," says Mary Horan, a parishioner of St. Joseph the Worker Croatian Church in Gary, Indiana. Cover table with cloth and sprinkle lightly with flour. About us.. Good LORD, my thighs are expanding just reading this incredibly tempting recipe! Strukli or maybe better said Zagorski strukli is a popular traditional dish in Croatia. Here's one instance where packing heat really pays off. Two ladies used the ends of the tablecloth to flip the dough to form it in the traditional shape. Then it was back to finishing the strudels, cleaning up, and finally leaving around 3 p.m. Ingredients 3 1/4 cups Baker’s Corner all-purpose flour 5 Goldhen large eggs, divided 3 1/2 tablespoons Countryside Creamery melted butter, divided 2/3 cup water 24 ounces Friendly Farms cottage cheese … Also, don’t worry much if the dough breaks a few times while stretching because you are going to roll it and cover all those little holes you might make. "Then we put it to rest in a warm oven while we prepared the tables.". My mom (who’s from Croatia), makes this all the time, so I figured what the heck, why not try it. Also, I like the glass of wine in there…sneaky , Haha, you need a lot of strudel for a dinner party! Which European country will inspire your culinary journey tonight? Which European country will inspire your culinary journey tonight? Dust with confectioners' sugar when cool. Press the dough together where it was cut so the filling doesn’t leak out. 5. When all the stretching was done and the last batch was drying, the ladies finally took a lunch break around 1 p.m., usually, baked It was a labor of love. Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper. By the time I was 18, though, I was able to make a good strudel on my own.". We did everything there because there was no other place to do it. Cut out thick edges. (Nutrition information is calculated using an ingredient database and should be considered an estimate. "The kitchen was the hub of our daily life. That’s what I used because I don’t own a rolling pin. Cut strudels into 18-inch lengths, turning the ends under. Cutting with a plate is a great way to firmly seal the edges and ensure the filling doesn’t pour out. Yes, a hairdryer. We live in Croatia, and are always exploring the region. Add cheese, cream, butter and eggs. Heat oven to 375 degrees. Brush the exposed surface of the strudel each time you roll if desired or just use the tablecloth to roll once. Try an apple strudel filling, it is great with this dough. Also, I’m not going to tell you the name but, in Zagreb, you can find a restaurant that serves only strukli and you won’t regret eating a lunch there if you are ever in Zagreb. Let the dough dry 10 minutes. https://honestcooking.com/learn-how-to-make-traditional-croatian-baked-strukli Knead the dough with hands until it’s smooth-it should be smooth and elastic, not too soft and sticky. I cannot believe you don’t own a rolling pin!! "She taught me to cook from the time I was old enough to stand on a chair because she needed the help. See that jar in the middle of the table? Cover a big round table with a tablecloth, or if you don’t have a tablecloth, use wax paper. Now you are ready to make your filling. Don’t panic. Do not tear. I made this the other day, and it was such an epic accomplishment that I felt the need to share it with you, my faithful readers (if there are any of you left after my long hiatus). Get our cookbook, free, when you sign up for our newsletter. If you want to make homemade Croatian strudel, you'll need an old-country recipe, a strong back and arms, skill developed through many years of trial and error, and a good hand-held hairdryer. Cut the dough into two balls. Turn dough out onto the tablecloth. If you can make it this far without tasting it, (which I couldn’t), cut the baked roll down the middle, then cross-wise into small pieces. Just get it into the pan, it will taste good either way. Now you are ready to make your filling. Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Learn how your comment data is processed. I don't know how she did it. Brush the dough with oil and cover and place in a warm spot for 30 minutes. Place one of the pie crust on the bottom of either an 8x8 inch or a 9x9 inch pan. You have to knead until the air pockets are real small. Take a clean tablecloth and dust with some flour. Traditional Croatian baked Cheese Štruklji, One 24-oz container ricotta cheese (my own little change from my mom’s recipe). Coronavirus Rules & COVID-19 Updates Croatia. "We placed warm butter on the corners, stretched a little more, and let it rest. We’ll just go with cheese for now. More Tasty Croatian Recipes From Vedran Strukli or maybe better said Zagorski strukli is a popular traditional dish in Croatia . You will need. But even with that hectic schedule, Horan's mother found time to pass on her culinary secrets to her daughter—strudels, nut rolls, cheese rolls, soups, stews, and homemade noodles, to name a few. A typical strudel-making session started at 6:30 a.m. on Saturdays. Cut in half and place in two 9″x 13″x 2″ pans that have been buttered generously. This site uses Akismet to reduce spam. Flour board, and roll as thin as possible. Add some powdered sugar and serve! Put the filling over the one side of the dough. Bake until the phyllo is golden brown, 35 to 40 minutes. By using The Spruce Eats, you accept our, Croatian Sour Cherry Strudel (Štrudlu s Višnjama), Russian Pelmeni Meat Dumplings (Peljmeni). Nowadays there are lots of different types of filling so feel free to experiment and make it just the way you like it the most. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Save my name, email, and website in this browser for the next time I comment. Mix well and let stand 10 minutes. Required fields are marked *. Basically, you will roll out the dough for a while until you think it’s pretty darn thin, then you will call your mom and she will be like, “you think that’s thin?