Štruklji
Štruklji is a traditional Slovene dish, composed of dough and various types of filling. The dish comes in the form of rolled dumplings, which can be steamed, boiled, or baked, and can have a wide range of fillings. Štruklji has been traditionally reserved for special occasions, but is now one of the most characteristic everyday dishes in households all across Slovenia.[1] It is closely related to Zagorski štrukli, a traditional Croatian dish.[2]
 Štruklji | |
| Type | pastry |
|---|---|
| Course | side dish or dessert |
| Place of origin | Slovenia |
| Serving temperature | warm or cold |
| Main ingredients | dough (buckwheat, wheat), filling (apple, walnut, poppy seed) |
| Variations | sweet or savoury |
History
The first recorded preparation of štruklji is said to be in 1589, when a chef at a manor in Graz wrote down the recipe for cooked štruklji with tarragon filling. It became a festive dish for the urban middle class in the 17th century, and spread to rural households two centuries later.[2] It was incorporated into everyday cuisine at the beginning of the 20th century.[1]
Ingredients and preparation
The most common ingredients of the pastry are flour – most commonly wheat or buckwheat – mixed with egg, oil, warm water, and salt. These are then mixed together and the dough rolled out into a thin layer. The filling can be either sweet or savoury; the most common fillings are apple, walnut, poppy seed, ricotta, or tarragon. The filling is then spread onto the sheet of dough, and the dough then rolled up.[2]
Alternatively, štruklji can be made by mixing ricotta into the ingredients above and cooking the dough.[3]
Štruklji can be steamed, boiled in water, fried, or baked. Štruklji is often served with either meat and gravy, or a sauce of breadcrumbs.
References
- "Štruklji". Retrieved 31 May 2013.
- Bogataj, Janez (2007). Okusiti Slovenijo. Ljubljana: Darila Rokus.
- "sturk na enostaven način". Retrieved 31 May 2013.