Cottage cheese štruklji

Cottage cheese štruklji. Unenriched white all-purpose wheat flour, Water, Weigh without shell.

Ljubljana Tourism — adaptation

50 + 35 min · 6

Ingredients

• 300 g Unenriched white all-purpose wheat flour
• 120 g Water
• 150 g Weigh without shell
• 35 g Butter
• 5 g Distilled white vinegar
• 25 g Olive oil
• 4 g Table salt
• 250 g Sour cream
• 80 g Durum wheat semolina
• 200 g Use a product with microbial or plant rennet
• 30 g Fresh white breadcrumbs

Preparation

1. Knead the flour with 50 g beaten egg, water, vinegar, 10 g melted butter and half the salt. Brush with 10 g oil, cover and rest for 30 minutes. Mix sour cream and semolina and let stand during this time.
2. Separate the remaining eggs. Mix their yolks and cottage cheese into the semolina mixture with the remaining salt. Beat the whites to soft peaks and fold in. Stretch the dough thinly on a clean cloth, brush with the remaining oil, spread the filling and sprinkle with 15 g breadcrumbs.
3. Roll up with the help of the cloth. Wrap in a clean damp cooking cloth and tie the ends, leaving room to expand. Simmer gently in a wide pan of water for 30 minutes. Unwrap carefully and slice.
4. Brown the remaining breadcrumbs in the remaining butter for 2–3 minutes and spoon over the slices. Serve warm.