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Slovene recipes: STRUKLJI
("Struklji, pronounce as: shtrooclee)

Struklji are a "multi-purpose" dish: they can be served as a side-dish
with game or any dark meat with a heavy sauce, as an independent
course (usually with a salad) or as a dessert (with a sweetened cream
sauce or just dusted with sugar).

Buckwheat dough:

1 litre buckwheat flour
0.1 kg wheat ("white") flour
1 litre boiling water, slightly salted

Scald the buckwheat flour with boiling water, mixing with a wooden
spoon, allow to cool just enough that you can knead the dough with
your hands. Knead in the wheat flour and roll out the dough about 2-3
mm thick immediately, cut off any thicker or crooked edges and spread
the filling (see further). Roll the dough and prepare for cooking (see

Wheat dough:

0.5 kg "soft" wheat flour
2 eggs
2 Tsp lemon juice
2 Tsp vegetable oil
warm water as needed
a pinch of salt

Mix the flour, eggs, oil, lemon juice, salt (with your hands!),
adding enough warm water to form a thick, but pliable dough. Knead
well until the dough is smooth. Form one or several "buns", oil
the surfaces and allow the dough to rest for at least one hour on
a surface dusted with flour.

Roll out the dough just to make it flat, then continue stretching
it using the backs of your hands, the dough should be stretched to
approximately 1 mm thick or less. Cut of the thick edges, spread
with filling and prepare for cooking.


1/2 litre freshly ground walnuts
2 eggs
0.25 l heavy or whipping cream
3 Tsp dry bread-crumbs
ground cinnamon
ground cloves
lemon zest (grate lemon peel)
add 0.1 kg sugar (if intended for dessert only)

Walnut and honey

1/2 litre freshly ground walnuts
2 eggs
6 Tsp honey
0.08 kg softened butter
3 Tsp dry bread-crumbs,
ground cinnamon
ground cloves
lemon zest

Cottage cheese

1 kg fresh, smooth, unsalted cottage cheese (pot cheese)
2 eggs
4 Tsp whipping cream
3 Tsp dry bread-crumbs
50 g melted unsalted butter
add one cup rasins or sultanas, soaked in dark rum (for dessert only)
0.2 kg sugar (for dessert only)


6 Tsp freshly chopped tarragon
0.1 kg softened unsalted butter
1 egg
0.1 kg sugar


8 Tsp freshly chopped tarragon
0.25 kg fresh unsalted cottage cheese
2 egg-yolks
0.25 litre whipping cream
3 Tsp dry bread-crumbs
0.15 kg sugar (for dessert only)

After spreading the filling on the dough, roll the dough tightly,
making sure that there are no air pockets in the roll. Uncooked
buckwheat roll should be about 5 cm thick, wheat up to 10 cm.
Moisten a thin linen cloth, wringing out excess water, spread the
cloth on a flat surface and dust lightly with dry bread-crumbs.
Wrap the struklji tightly with the cloth and tie both ends -- the
cloth should cover the struklji roll at least twice.

Bring 1 litre salted water to boil, drop the roll into boiling
water and cook for 1/2 hour. Remove immediately, unwrap and cut
into serving pieces. Brown some bread-crumbs on butter and pour
over struklji, serve hot. If served as a dessert with cream sauce,
serve the sauce separately. Guests should add sugar to taste. (Cream
sauce: mix equal volumes of lightly whipped cream and sour cream,
sugar lightly)

If you want to cook several rolls at a time, but wish to re-warm
them, do not unwrap, freeze the struklji in their linen wrap, then
re-warm by cooking in slightly salted water for 5-10 minutes.


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