Štruklji are rolled dumplings of thin dough with sweet or savoury fillings, steamed, boiled, fried or baked; Klobasarna lists three of them for €6.50.

Wikipedia says the first recorded štruklji recipe is from 1589, when a chef at a manor in Graz wrote down cooked štruklji with a tarragon filling; they became a festive dish of the urban middle class in the 17th century and reached rural households two centuries later. In Ljubljana, Figovec lists savoury štruklji with wild garlic sauce and sweet cottage cheese štruklji with honey, Gostilna Sokol cottage cheese and walnut štruklji, and Ja, pr' Lectar buckwheat štruklji with porcini and truffles.

Where to eat Struklji in Ljubljana

5 editor picks for Struklji in Ljubljana, ranked by editorial score. All Ljubljana signature dishes · Struklji across every city.

Make it at home

Serves 61 hr 30 minIntermediate

Ingredients

  • 400g 00 flour
  • 1 egg
  • 1 tbsp oil
  • 200ml warm water
  • Pinch of salt
  • 500g cottage cheese (skuta)
  • 2 egg yolks
  • 50g sugar
  • Zest of 1 lemon
  • Pinch of salt
  • 50g butter
  • 60g fresh breadcrumbs

Method

  1. Combine flour, egg, oil, salt and water. Knead 10 minutes to a smooth dough. Rest 30 minutes.
  2. Mix cottage cheese, egg yolks, sugar, lemon zest and salt for the filling.
  3. Roll the dough out very thin on a floured cloth, around 40 by 60cm.
  4. Spread filling evenly, leaving 2cm clear at the edges.
  5. Roll up tightly using the cloth. Wrap in a damp cloth, tie ends like a sweet.
  6. Lower the bundle into a wide pan of simmering salted water. Poach 25 minutes.
  7. Lift out, unwrap, slice. Toss with melted butter and toasted breadcrumbs.

Editor tip. Slovenian skuta cottage cheese is wetter than ricotta. If using ricotta, drain it through cheesecloth for an hour first.

Common allergens: Gluten, Egg.