Zagorski Štrukli (Cheese Strudel)
Dora Greblički Kos
Villa Zelenjak Ventek, Zagorje, Croatia
500 grams flour (if possible, mix fine and coarse wheat flours)
300 ml lukewarm water into which a tablespoon of vinegar is added
2 tablespoons oil (plus more for pouring over dough as needed)
pinch of salt
500 grams cow's milk cheese
100 grams butter
2 teaspoons salt
100 ml sour cream
2 to 4 tablespoons of sugar if desired
Combine flour, lukewarm water with vinegar, salt, egg, and 2 tablespoons of oil. Knead until the dough begins to separate from the board.
Place dough in a bowl, cover with a clean cloth, and let stand for about 1 hour.
Prepare filling by mixing all ingredients.
Use a rolling pin, roll dough out on a table on which you've placed a tablecloth or sheet. Then lightly pour oil over the dough so that it's not too sticky and continue to stretch by hand until it covers the entire table. Sprinkle with melted butter, margarine or oil, and place stuffing over about three quarters of the dough. Roll the dough over the filling, using the sheet for leverage, until you have one long tube. Using the side of your hand, divide tube into pieces. Place on a greased baking sheet or into a casserole dish. Top with leftover filling, cheese, butter, and/or sour cream.
Bake at 180 degrees centigrade for 30 minutes.
For more, see my post Croatia's Time Machine.