Trieste Style Štruklji

Here is a recipe for štruklji with a very rich filling made of walnuts, pine nuts, raisins, candied orange, and chocolate taken from the book Štruklji by Dr. Boris Kuhar. Though I could not verify this information, the name probably came about because of the ingredients for the filling, which seems to be popular in the Friuli region. The filling is also very similar to the filling used for Goriška gubanca.

Kuhar, Boris.  Štruklji. Ljubljana: Cankarjeva založba, 2015.

 

Recipe

Ingredients:

Dough

  • 400 g flour

  • 100 ml olive oil

  • 250 ml lukewarm water (the exact amount will depend on the flour used, but between 200 and 300 ml)

  • a pinch of salt

Filling

  • 500 g ground walnuts

  • 120 g raisins

  • 50 ml rum

  • 30 g pine nuts

  • 1 tbsp candied orange peel

  • zest of 1/2 lemon and 1/2 orange

  • 150 g sugar

  • 1 tsp cinnamon

  • 10 g vanilla sugar or 1/2 tsp vanilla extract

  • 30 g chopped dark chocolate

  • 2 eggs (to spread over the rolled out dough)

Topping

  • 100 g butter

  • 60 g bread crumbs

  • cinnamon, to taste

 

Instructions:

  1. Soak the raisins in rum overnight.

Dough

  1. Mix water, olive oil, and salt in a cup.

  2. Place flour in a mixing bowl and make a well in the center.

  3. Drizzle in the olive oil and water mixture.

  4. Knead the dough by hand or using a mixer until the dough is soft and elastic, about 10 minutes. It should not stick to your hands.

  5. Cover with plastic wrap and let rest for at least 30 minutes.

Filling

  1. Mix the walnuts, pine nuts, candied orange peel, zest of lemon and orange, chocolate, and raisins together.

  2. Mix sugar with cinnamon, and vanilla sugar.

  3. Add the sugar mixture to the nut mixture and mix well.

Making štruklji

  1. Split the dough into four on a tablecloth.

  2. Roll out and then stretch each piece into a 30x50 cm rectangle.

  3. Cut the ends where the dough is thicker on all sides.

  1. First spread the whisked egg evenly over the dough and then the filling.

  2. Roll up the dough.

  3. Seal the ends.

  4. Place each štrukelj on a cloth napkin.

  5. Wrap the štrukelj and tie both ends of each cloth with an elastic band.

  6. Put štruklji into a pan of slightly salted boiling water, cover the pan and cook them for about 30 minutes. Take out and let stand for about 10 minutes before unwrapping.

Serving štruklji

  1. Melt butter in a pan. Add the bread crumbs, and fry them while stirring continuously until they are golden brown.

  2. Unwrap the cloth and cut each štrukelj into slices.

  3. Arrange the slices on a plate, spread with buttered bread crumbs, sprinkle with a little bit of cinnamon and sugar, and serve.

  4. To reheat, cover štruklji with a wet paper towel and microwave for a few minutes.

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