Štruklji is a traditional Slovenian dish that is very well known and appreciated in this small area. It is indispensable during holidays, especially celebrations, weddings or as a frequent side dish.
Probably not well known outside of this location. I decided to honor this dish and present it to my favorite Hive gourmets.
The first evidence about the preparation of these dishes dates back to the 16th century, when the royal chef in Graz wrote down a recipe for boiled tarragon štruklje.
It has a refined appearance - it is carefully rolled and spread with the same amount of filling, which should not be too dry and not too wet, so that the Štrukelj looks perfect when it is cut. It's delicious, but still very simple.
Štrukelj is usually made from the same dough as we use for strudel - phyllo dough. Sometimes it was also made from leavened dough.
It is full of everything you can imagine to find in your kitchen, in the garden or in the nearby forest: vegetables, herbs, mushrooms, fruits, cottage cheese, nuts...
It would usually be prepared with ingredients that are in season. It can be boiled, fried or baked. The taste is delicious, salty or sweet.
It can be served as an appetizer, side dish, main course or dessert.
Štrukelj is usually prepared with only a pinch of salt. Whether a dish is salty or sweet is mainly determined by the sauce served with the štrukelj.
I made two and will only use one in this dessert recipe, I will use the other štrukelj tomorrow for lunch, probably with a savory dish.
I've prepared this štrukelj six years ago with similar ingredients as today.
Ingredients for the vegan cottage cheese:
- 1 l of soya milk
- 3 tablespoon of white vine vinegar
- A pinch of salt
Ingredients for the phyllo dough:
- 250 grams of flour
- 3 tablespoons oil
- 0.5 teaspoons of salt
- 125 ml of warm water
- 1 tablespoon apple cider vinegar
- 5 tablespooms of breadcrumbs (for rolling the dough)
Ingredients for the vegan cheese cream:
- about 300 g of soya cottage cheese
- 100 g of coconut cream
- a pinch of salt
For the forest fruit sauce:
- frozen mix of forest berries; strawberries, blueberries, red currant, raspberries
- 2 tablespoons of agave syrup
- 2 tablespoons of water
Preparation:
- To prepare the cottage cheese boil soya milk put it into a ceramic bowl and add vinegar and salt. Let the milk curd up for about 20 minutes.
- Strain the curd through the cheese cloth and let it sit in a sip for about 1 hour to get rid of the excessive liquid.
- Prepare the dough, sift the flour through a sieve into a large bowl. Make a hole in the middle and pour oil in, add salt, vinegar and enough warm water to knead a smooth and pliable dough. Form the dough into a ball, coat it with oil, cover with a heated bowl and let it rest for 20 minutes.
- Prepare the cheese cream mixing vegan cottage cheese and coconut cream.
- Unfold a wet kitchen towel over the work surface and dust it with breadcrumbs.
Roll the dough into a long rectangle and stretch it a bit (this recipeis is for two 30x50cm rooled doughs). It should be about 1,5 cm thick and equaly rolled. Apply the cheese cream on the top and equaly spread it around the dough.
Carefully roll it into a roulade and wrap it into a wet kitchen cloth.
Simmer for 35 minutes.
- Place frozen berries in a saucepan, add a splash of water and agave syrup to taste.
Be aware that the štrukelj is not sweetened, add more syrup if you like it sweeter. Simmer covered with a lid for about 10 minutes or until the berries start to jam. Drain it through the strainer to get rid of the seeds. - When štrukelj is done, carefully take it out of the boiling water and unwrap it out of the kitchen cloth.
- Cut štrukelj any shape you like and serve it with a berry jam decorated with some berries.
