The golden baked Zagorje štrukli

If you recently treated yourself to štrukla, an authentic fresh cheese dough pocket delicacy from Zagreb and the surrounding region of Zagorje, and would like to surprise your guests or family with them, we asked the chef from Okrugljak restaurant to reveal his recipe.

Enjoy the preparation and have a good time.

For 4 people

Preparation time: 60 minutes


For the dough:

400 g of flour

1 egg

20 g of butter

0.1 dl of oil


For the filling:

500 g of fresh cow's cheese

4 eggs

5 g of salt

5 dl cooking cream


Sift the flour, then make a dent on top of the sifted flower pile, and add eggs and cool melted butter to make a dough. Knead the dough vigorously with your hands until bubbles form in the dough, then coat it with oil and cover it with a damp kitchen towel.

Leave it to stand for 20 minutes, then roll out the dough on a flour-coated tablecloth, and stretch it with your hands. The thinner you roll the dough, the tastier the štrukla.

Strain the cheese to remove excess water, then mix in the eggs and salt. Beat lightly until the mixture is uniform. Spread the filling evenly on the stretched dough and roll it up using the tablecloth. Cut the resulting roll into 8 parts with the edge of a tea saucer.

Bring a large pot of salty water to a boil. Once the water is boiling, drop the štrukla in, one by one. Cook for 10 minutes. Once cooked, strain the štrukle. Arrange them neatly in an oven-proof dish. Pour the cream over the cooked štrukle, then put it into a preheated oven at 200⁰C. Bake until golden