Strukli with BreadcrumbsTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Resting time for the dough: 30 minutes
Cooking time: 25 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:381.9 kcal
Proteins:13 g
Fats:24 g
Carbohydrate:28.3 g
Fibers:1 g
Sugar:1.2 g
Cholesterol:138.2 mg
Sodium:241.7 mg
Calcium:242.6 mg
Energy:865 kcal
Proteins:29.5 g
Fats:54.3 g
Carbohydrate:64.2 g
Fibers:2.2 g
Sugar:2.7 g
Cholesterol:313.1 mg
Sodium:547.3 mg
Calcium:549.4 mg
SIMILAR RECIPES
Iranian Yogurt (Mast) and some basic recipes
Knafe, Lebanese Pastry
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
flour
salt to taste
warm water
60
ml
oil
*Filling
4
egg whites, bea10 to stiff peaks
250
g
baker's cheese
180
ml
sour cream
*To finish
30
g
butter
40
g
coarse bread crumbs
METHOD
- Combine the flour and salt with a little warm water. Let rest 30 minutes.
- Meanwhile, beat the egg whites to stiff peaks, then add the yolks, fresh cheese and sour cream.
- Roll the dough out into two equal rectangles about 3-4 mm (1/8") thick..
- Divide the filling over one rectangle, placing 1 large tbsp. every 10 cm (4") or so.
- Cover with the second rectangle of dough. Cut the strukli with a knife or cookie cutter as you would ravioli. Seal the edges by pressing with a fork.
- Drop into boiling salted water and cook for 15 minutes. Remove with a slotted spoon once they begin to float.
- Meanwhile, melt some butter in a skillet over moderate heat; add the breadcrumbs and sauté them in the butter until golden.
- Sprinkle the strukli with the breadcrumbs and serve hot.
CHEF'S NOTES
Tradition
Strukli are made in the Zagreb region. Maybe here they have a unique flavor or they're eaten more frequently, but these little "ravioli" with cheese or apples, tossed with breadcrumbs, have taken the whole country by storm.
In the northern regions of the country, delicious strukli are served at Christmas with a compote of dried fruits (prunes, apples and pears).
