Zagorski Štrukli (Zagreb Hills Rolled Dough with Fresh Cheese, Baked or Boiled) 🥧

Método

1. 1

   Stretch the rested dough on a floured cloth into a paper-thin rectangle almost as large as the table; brush with melted butter and let it relax while you mix the filling.

2. 2

   Spread the cheese filling over two thirds, fold the bare third over, then roll snugly from that edge into a fat cylinder; cut into 10 cm pillows.

3. 3

   Baked route: stand or lay the rolls in a buttered deep dish, hide any cut ends underneath, pour the sour-cream-egg glaze over, bake 35–40 min at 200 °C until blistered gold.

4. 4

   Boiled route: simmer the pillows in salted water 15 minutes, drain, and shower with butter-fried crumbs and grated cheese, tossing so every fold catches gold.

5. 5

   Rest the baked dish 10 minutes, cut with a warm knife, and serve with a poached egg and a glass of Zagorje Riesling — the region that invented the problem also kept the answer.