Štruklji recipe

Filling:

2 cups of ricotta (2 x 454 g)

0,5 kg ground walnuts

1 handful of raisins

50 ml of rum (Captain Morgan)

Grated lemon peeling and some squeezed lemon juice

2 packages of vanilla sugar

3 whole eggs

3 handfuls of sugar

2 x 500 ml of sour cream

1-2 handfuls of breadcrumbs

A spoon of butter

Before you begin, soak raisins in rum for 15 minutes. After that time put all ingredients for filling in a bowl and mix it together.

Dough:

1 kg (or more) of flour

Boiled water

Put flour in a bowl and slowly little by little pour in boiled water (mix with a wooden spoon, because it's hot). The dough shouldn't be too thick or too soft. When it cools down a little you can start kneading with your hands to get a nice supple dough. Take a handful of it and roll it with a rolling pin to get about a 5 mm thick circle about 7-10 cm in diameter. Leave the rest of the dough in a bowl covered with a cloth so it doesn't cool down too fast. Add a spoon of filling to the center of the circle, fold it in half and press the edge together with fingers. At the very top press the edge down to make a little hole. Continue until you run out of filling. If you run out of dough first, just prepare some new.

Cooking:

Boil water in a bigger pot and add a pinch of salt. When it's boiled, slightly lower the heat and put the štruklji in. The water shouldn't be too bubbly, otherwise, the štruklji will fall apart. Every now and then make sure they didn't stick to the bottom. In the meantime roast some breadcrumbs on butter. The štruklji are cooked when they swim to the top. Take them out on a plate and pour roasted breadcrumbs with butter on top. Spread them with sugar and cinnamon.

Info: If you prepare a bigger amount of štruklji, you can put them uncooked in the freezer (just make sure that you load them separately on a plate so they don't stick together). When you want to cook them just put them in a hot water (no need to defrost before cooking) and repeat the cooking procedure as if they were freshly made. They'll cook a bit longer but after a while, they'll swim to the top.

Have a nice day!