Cottage Cheese Štruklji | Štruklji v Juhi

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: farmer's cheese

Ricotta is lower in fat, while farmer's cheese is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides similar creaminess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often cheaper.

Heat 2 tablespoons of butter and 2 tablespoons of canola oil and set aside.

Sift 4 cups of flour into a bowl.

Add salt and 1 beaten egg to the flour.

Pour in 12 ounces of lukewarm water and mix.

Add 2 tablespoons of white vinegar and 2 tablespoons of canola oil to the mixture.

Mix the dough for 8 to 10 minutes, scraping down the sides as needed.

Add flour a tablespoon at a time if the dough is too sticky, approximately 6 or 7 tablespoons total may be added.

Form the dough into a soft ball using floured hands.

Place the dough in a bowl with 2 tablespoons of canola oil, flatten it, cover with plastic wrap, and let it rest for 2 hours.

After 2 hours, flour a tablecloth and the top of the dough ball.

Roll out the dough into a rectangular shape, stretching it as thin as possible using palms and fingertips.

Cut off the edges of the stretched dough.

In a large bowl, combine cottage cheese, ricotta cheese, 1 large egg, and 250 milliliters of sour cream and mix with hands.

Drizzle the warmed butter and oil mixture onto the stretched dough and then add the cheese mixture.

Fold the dough over from one long side and use a tablecloth to help roll it up tightly.

Use a pizza cutter to cut the rolled dough into pieces.

Add the pieces to boiling soup broth and season with salt to taste.

Let the pieces simmer in the broth for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens