BUCKWHEAT ŠTRUKLJI - BUCKWHEAT ROLLS with WALNUTS

BUCKWHEAT ŠTRUKLJI - BUCKWHEAT ROLLS with WALNUTS

Štruklji, in Slovenian language, is a very traditional Slovenian dish. This dish is made of different doughs as well as different fillings. It can be cooked or baked, served as main or side dish. Štruklji can also be a delicious dessert. 

Buckwheat rolls with walnuts

We have many different recipes and many different types of štruklji all across Slovenia. In the past, štruklji was on the menu mainly on special occasions. Today you can find štruklji on the menus of many restaurants or you can buy it frozen, ready to cook. 

For the dough, wheat or buckwheat flour is used. For the filling we are using cottage cheese with sour cream, herbs, walnuts, even beans, vegetables etc. 

Making your own štruklji can be challenging but very rewording work. Once you learn the basic recipe you can free your creativity and imagination and make your own, unique dish. 

This is a recipe for buckwheat štruklji that can be made with cottage cheese filling or with walnuts. In either way it can be a sweet dessert or a savoury dish. 

Buckwheat štruklji with walnuts 

Ingredients for the dough:

200 g buckwheat flour 
100 g harder type of wheat flour 
1 tbsp sour cream 
Salt to taste
300 ml boiled water
1 tbsp oil

Slowly pour boiled salted water over the buckwheat flour and mix with a wooden spoon so that all the flour will get wet. Keep aside to cool down. Then make the dough adding sour cream and wheat flour. The dough should be soft but must not stick to your hands. If necessary add more wheat flour. When finished spread oil around the dough ball and wrap it into foil to rest. 

Nice soft dough

          Wrap into foil to rest.

Ingredients for the filling:

200 g grated walnuts
1 egg
200 ml of sour cream
milk if needed
2 tbsp of sugar, optional

For the garnish:

2 tbsp of butter
bread crumbs
honey

Mix grated walnuts together with sour cream and egg. The filling should be creamy. If it is too hard add some milk. 

Grated walnuts, egg, sour cream. 

       Creamy, not too soft filling.

You can make this filling sweet with sugar or add a big spoon of good honey, when serving instead.

Rolle out the dough. Make sure that you are using enough flour. The thickness should be approximately 5mm, like a small finger. 

Spread the filling over the dough

        and roll it into a nice roll.  

You can make one roll longer or better cut it to the width of your cooking pot. Wrap rolls into wet cloth and tie on the sides. I am often using baking paper, but make sure to tie the ends.  

                Wrap it into cotton and tie around the both sides.

Cooking method:

Put the rolls into salted boiling water so that 2/3 of the roll will submerge in the water. Cook covered on low heat for about 40 minutes. When cooked leave them in the water for about 10 minutes to cool down a little.

Cut into nice pieces and  serve on a hot plate garnished with roasted bread crumbs on butter and honey. 

Buckwheat rolls with walnuts,
delicious and very nutritious dessert.

Cook as much as you need at once. You can freeze the rest for another occasion.

You can see more photos on this LINK!