Baked Štrukli (Zapečeni Štrukli)
Zapečeni štrukli Say it: za-PEH-cheh-nee SHTROOK-lee
Zapečeni štrukli is a beloved comfort dish from the Zagorje region of northern Croatia. These tender cheese-filled dumplings are first boiled, then baked in a rich sour cream and egg custard until golden and puffed. The result is a creamy, tangy, slightly crisp casserole that is equally at home as a hearty main course or a special side dish. It is a staple at family gatherings, holidays, and rural celebrations throughout Zagorje.
Baked Štrukli (Zapečeni Štrukli)
Zapečeni štrukli
Pronounced za-PEH-cheh-nee SHTROOK-lee
- Serves
- 4
- Prep
- 45 min
- Cook
- 50 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Baking sauce
Method
Make the dough. combine flour, egg, salt, water, and oil in a bowl. Knead until smooth and elastic, about 8 minutes. Cover and rest 30 minutes.
Prepare the filling. mix the fresh cheese, egg, sour cream, salt, and pepper until smooth and creamy. Set aside.
Divide the rested dough into two equal pieces. On a lightly floured surface, roll each piece into a thin rectangle about 16 x 12 inches (40 x 30 cm).
Spread half the filling evenly over each rectangle, leaving a 1/2-inch (1 cm) border. Roll each sheet tightly into a log, pinching the seam and ends to seal.
Bring a large pot of salted water to a gentle boil. Carefully add the two rolls and simmer 12–15 minutes until they float and feel firm.
Lift the cooked rolls out with a slotted spoon and let them cool slightly. Cut each roll into 1-inch (2.5 cm) slices.
Preheat oven to 375°F (190°C). Arrange the slices snugly in a buttered 9 x 13-inch (23 x 33 cm) baking dish.
Whisk together the sour cream, eggs, milk, and salt. Pour evenly over the dumplings. Drizzle with melted butter.
Bake 30–35 minutes until the top is golden brown, the edges are crisp, and the custard is set.
Let rest 5 minutes before serving so the slices hold their shape.
Regional variants
In some Zagorje households the uncooked rolled logs are cut before boiling; others skip the boiling step entirely and bake the raw dumplings directly in the custard for a softer texture. Modern versions occasionally add sautéed leeks or spinach to the filling.
Cook's notes
- Use fresh, soft cow's cheese from a Croatian or Eastern European market if possible; otherwise, very well-drained ricotta works well.
- Do not boil the rolls too vigorously or they may burst; a gentle simmer keeps them intact.
- For extra flavor, sprinkle the top with a handful of grated hard cheese such as Paški sir before baking.
Serve with
A simple green salad or steamed cabbage and a glass of local white wine such as Graševina.
Make ahead and storage
The assembled dish can be refrigerated up to 6 hours before baking. Reheat leftovers in a moderate oven until warmed through.
