Croatian Cheese Strudel


This is a very common dish in Northern Croatia and growing up we had some variation of it on the table every week. My favorite being "Bucnica" which is the exact same recipe as this, with addition of grated pumpkin/squash to the cheese mixture. But, I had Cottage cheese leftovers home and didn't feel like going out to look for pumpkin or a giant zucchini...




Now, this can be really easy, or a little more complicated. You can buy the Phyllo dough or you can make your own. And I do sometimes make my own, but honestly, it is delicious and so fast with the bought one!!! So here is the easy way! :) I bought these at my local Bosnian store, but I have seen them all over the place, including local grocery stores, just different brands.





It is important to get them to room temperature so they don't brake as much and once that they are opened, keep them covered with a damp towel.

Croatian Cheese Strudel

8 sheets of Phyllo dough

for the filling:

2 24oz tubs of cottage cheese
1 cup of sour cream
3 eggs
1 tsp of salt

half a stick of melted butter
little water








Preheat the oven to 400. Put a clean tablecloth on your working surface and put on top of it first two sheets of Phyllo dough. Lightly brush the melted butter over the sheet and then add 1/4 of your filling, distributing it evenly over the sheet all the way up, but stop about 1 inch from the top. Now you will roll this, using the tablecloth. Lifting the tablecloth, gently start folding the sheets until you have a 'snake'. Once that is done, I usually spray some water on the ends so that I can fold them under the strudel when putting in the pan. You repeat this three more times and then gently put them in a greased pan.





Now use whatever is leftover from the melted butter and brush over everything, specially all the creases.





Bake in preheated oven for 35 to 40 minutes or until its nicely golden color. When done take it out of the oven and let it cool of a little bit. Once it's cooled enough, cut in pieces (about 5 inches in length) and its nomnom time! Enjoy.



8 comments:

  1. mmm, yum...pita sirnica ;)

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  2. Just like Mama used to make, only she made her own pastry dough. Delicious!

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    1. I started making my own dough whenever I have enough time, I agree there is no comparison!!!

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  3. Wow! I love this. My mother makes it and it's so delish! We called it Cheese Pavaitsa (not sure of the spelling.) I never tried it because I'm not patient enough to make the dough. I will look for the phyllo dough in my grocery store.

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  4. Wow! I love this. My mother makes it and it's so delish! We called it Cheese Pavaitsa (not sure of the spelling.) I never tried it because I'm not patient enough to make the dough. I will look for the phyllo dough in my grocery store.

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  5. How well does this eat the next day? I'd like to bring it to work for my group meeting but I'd have to bake it the night before at home?

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  6. Hello Molly, I'm not sure I would recommend these for the next day. Don't get me wrong, they would still be tasty but the beautiful crispines would be gone, we always have leftovers and enjoy them but if you want to impress someone you definitely want them warm and fresh!

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  7. I agree with Daniela. I make apple strudel and it's best fresh when the dough is crisp. Still tastes good the next day but the moisture gets to the dough and you lose the crispness.

    QUESTION: Since I never made the cheese strudel, do you use dry curd cottage cheese?

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