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1
Roll the Dough Paper-Thin
15 Mins
Room temperature, ~20°C (68°F)
On a lightly floured cloth, roll the rested dough into a rectangle about 50 x 35 cm (20 x 14 in), as thin as you can — thin enough to see the cloth pattern through it. Brush the surface lightly with melted butter or oil so the filling sticks.
Flour the cloth, not the dough, or the roll will dry out and crack.
Done when: A large, even sheet you can almost see through, with no tears.
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2
Spread the Filling & Roll Up
10 Mins
Room temperature, ~20°C (68°F)
Spread the cottage-cheese filling evenly over the dough, leaving a 2 cm (3/4 in) border at the far edge. Using the cloth to help you, roll the dough up firmly from the near edge into a log, like a Swiss roll, and pinch the ends closed.
Roll firmly but do not squeeze the filling out of the ends.
Done when: A neat, even log with the filling hidden inside and the seam underneath.
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3
Wrap & Boil
25 Mins
Rolling boil, 100°C (212°F)
Wrap the log loosely in the damp cloth (or a clean tea towel), tie the ends with string, and lower it into a large pot of boiling salted water. Boil gently for 25 minutes, turning once halfway through, until the roll feels firm.
The water should simmer, not boil hard, or the roll can burst.
Done when: The roll feels firm and springy when pressed through the cloth.
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4
Toast the Breadcrumbs
5 Mins
Medium heat, ~175°C (350°F)
While the roll cooks, melt the butter in a pan, add the breadcrumbs and stir for 3–4 minutes until they turn golden and smell nutty. Take them off the heat at once so they do not burn.
Keep stirring — breadcrumbs go from golden to burnt in seconds.
Done when: Evenly golden crumbs that smell of toasted butter.
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5
Unwrap & Slice
5 Mins
Warm, ~60°C (140°F), off the heat
Lift the roll out of the water, unwrap it carefully and rest it for 2 minutes. Slice it into pieces about 3 cm (1 1/4 in) thick with a sharp knife, wiping the blade between cuts for clean edges.
Cut with a single smooth stroke — sawing tears the soft filling out.
Done when: Clean slices showing the spiral of dough and pale cheese filling.
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6
Serve with Breadcrumbs
5 Mins
Serve warm, ~60°C (140°F)
Arrange the warm slices on a plate, scatter the buttered breadcrumbs generously over the top and dust with icing sugar. Serve at once, with berry compote on the side if you like.
Serve warm — cold struklji firm up and lose their softness.
Done when: Warm, soft slices with a golden crumb topping and a snowy dusting of sugar.
auto_awesome Finishing Touches & Plating
Serve the slices warm, straight from the pot, with the buttered breadcrumbs still crisp on top. A spoonful of sour cherry or redcurrant compote on the side is the classic accompaniment.
Slovenia
2h 55m
Spain
Vietnam