Zagorski Štrukli (Cheese-Layered Pastry)
1¾ cups flour
½ teaspoon salt
½-1 cup warm water
2 teaspoons vegetable oil
1½ teaspoon vinegar
1 cup cottage cheese
1 cup sour cream (half for the filling, half for the topping)
1 tablespoon sugar
1 teaspoon salt
2/3 cup cream
Preheat oven to 350 degrees.
Sift flour into a large bowl. Mix in salt, egg, oil and vinegar. While mixing all together slowly add the water (little at a time), mixing with a fork. Once combined, dust your hands and the working surface with flour and knead until smooth and elastic. Cover the dough and to rest for 10-15 minutes.
Cover a large work space for rolling with a clean tablecloth and dust it with some flour. Place the dough on it and roll it out as much as possible. The dough should be around 2mm, or 1/16 inch, thin. To achieve that thin dough, brush it with some oil, leave to rest for 5 minutes and then start using your hands. Place your hands under the dough, and using your palms pull the dough gently towards you. Always start in the middle and then stretch it out. When the dough is stretched enough, cut off the thicker edges.
For the filling mix the egg, salt, sour cream, sugar and cottage cheese. Spread the cheese filling on the dough. With the help of the tablecloth, start rolling up the filled dough from the long side in front of you. Proceed slowly until you reach the end. The roll should now be about 2 ½ inches in diameter and about 4 feet long. Take a dinner plate and cut roll into 4 inch pieces. NOTE: Unlike a knife, a plate cuts and seals the edges at the same time.
Grease a 9x13-inch baking dish with butter or oil, and place the štrukli in, one next to each other. In a small bowl mix together the cream and sour cream and add a pinch of salt. Spread the cream mixture over the štrukli and put in the oven for 30 minutes until slightly golden-brown.
8 medium cremini or white mushrooms
1 bell pepper, any color
1 beefsteak tomato
1 medium zucchini
1 handful parsley, chopped
¼ cup olive oil
salt and pepper, to taste
Preheat oven to 400 degrees
Remove stems from mushroom and wipe with a damp cloth to clean thoroughly.
Cut all pepper, tomato, and zucchini into a small dice, and mix well. Stir in chopped parsley.
Place mushrooms onto a parchment lined or greased half-sheet pan or baking sheet with sides. Drizzle olive oil evenly over mushrooms.
Bake for 20 minutes.
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