Sirovi Štruklji (Cheese Dumplings)
This recipe was kindly contributed by the former Ambassador of Slovenia to Ethiopia and the African Union, Matjaž Šinkovec, and his spouse Magdalena. In Magdalena’s words: “the translation of the name of this dish [cheese dumplings] is not adequate. Dumplings are a kind of potato or bread dough mixed with herbs, lard, and ham, then boiled or baked. This is nothing like that. And furthermore you can eat these dumplings as a dessert or side dish with roast meat and gravy. This dish is truly Slovenian and I chose to have it as a dessert.”
- Breadcrumbs
- butter
- cinnamon
- sugar
- For the filo pastry:
- 500 g flour
- 1 egg
- 1 tbsp. oil
- 1 tbsp. of lemon juice or vinegar
- pinch of salt
- 2 dl lukewarm water
- For the filling:
- 500 g cottage cheese
- 1 dl sour cream
- 100 g sugar
- 2 eggs (if you want them really light, beat the whites)
To make the filo pastry, mix all ingredients together and make the dough. Put it to rest in a warm place, covered with a cloth, for one hour. In the meantime, make the filling by mixing together all the ingredients.
On a floured cloth, roll out the pastry as thinly as possible, so you can see through it. Cut away the thick edges, spread the filling over the pastry, and roll the štrukelj into a sausage-like shape. Wrap it in a damp kitchen towel sprinkled with breadcrumbs (to prevent the pastry from sticking to the towel when cooked), and secure it with a string all around.
Bring a pot of salted water to a boil. Add the štrukelj. Cook for 20 mins, remove from the water and set aside for five mins so that the dough separates from the cloth. Unwrap the towel and slice the štrukelj into 5 cm wide pieces.
Serve sprinkled with cinnamon and breadcrumbs toasted in butter and sugar.
If you use this dish as a side dish for meats or vegetables, skip the sugar and cinnamon.
To make the filo pastry, mix all ingredients together and make the dough...
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