Štrukli

Mix the flours, water and eggs in a mixer on low speed. After 2 minutes, add rapeseed oil (1). After a further 3 minutes, add the salt and knead the dough until a nice gluten structure is formed.

Portion the dough into 400 g pieces and shape into rounds. Lightly brush the surface of the dough pieces with rapeseed oil (2) to prevent a skin from forming. Wrap very well in plastic until further processing.

Dough rest: 30–45 minutes at room temperature

Note: The portioned strudel dough can be prepared in advance. Store in the freezer at -18°C for 1–2 weeks.

Mix the double cream cheese and cottage cheese well. Add the eggs and salt and stir until homogeneous.

Mix the crème fraîche and heavy cream well.

Roll out the dough to a thickness of 0.2 mm. Ensure the dough is well floured on both sides at all times. Spread 240 g of cream cheese filling evenly over each pastry sheet using a spatula and sprinkle each with 80 g of sugar.

Cut a cross into the center.

Roll the dough sheet evenly from the inside outward to form a strand approximately 210 cm long.

Using a scraper, cut into 21 equal pieces of approx. 10 cm each. Place 7 pieces seam side down in greased aluminum molds.

Spread 30 g of cream topping over each mold and sprinkle with 10 g of sugar. Bake in a moderate convection oven until golden brown.

Serve Štrukli lukewarm – ideal as a dessert or warm pastry.

The shaped and topped Štrukli can be frozen for up to 1 week.

Important: Sprinkle the sugar only immediately before baking.