Here’s the belated post I had planned on posting yesterday. As we know, life doesn’t always go according to plan, but never mind that – there’s always tomorrow 🙂
Anyhow, here’s a recipe for deliciously tender rolls we Slovenes call štruklji. By the end of this week, you’ll have learnt a bunch of weird old Slovene words! This variety is made of buckwheat flour, but they can also be made using wheat filo dough. There are many different fillings possible, as with the potica I posted earlier this week. The most popular filling is traditionally made of a local type of cottage cheese resembling ricotta, but more curdled. So naturally, tofu is the perfect candidate for the substitution. These can be made sweet or savoury, so they’re pretty versatile, but perhaps a little bland on their own.
This makes about twenty štruklji, but feel free to double the recipe, ’cause these guys freeze really well. They can also be made gluten-free by using GF breadcrumbs for wrapping, or you could try ground sesame or poppy seeds for an interesting visual twist.
- 375 g of buckwheat flour
- 5 dl of scalding, salted water
- 400 g of tofu, drained
- juice of 1 lemon
- 2 tbsp of nutritional yeast
- pinch of salt
- 1 tbsp of olive oil
- 2 tsp of tapioca powder (or preferred starch)
Start by sifting the flour into a large bowl, then pour the boiling water over it and carefully mix together well using a fork. Set aside to cool and get started on the filling by manually smashing up the tofu in another bowl. Incorporate the lemon juice, salt, nooch, olive oil and tapioca powder. Once the buckwheat dough is cool enough to handle, prep your working surface with liberal amounts of buckwheat flour and empty the contents of the bowl onto that surface. Knead well for a few minutes, using more flour if needed. Shape into a rectangular brick shape, cover it and your rolling surface with more flour, then roll out into a rectangle with a 5 mm thickness. Before rolling up, make sure the length will fit your cooking pot; if it doesn’t, you can always just make two separate logs (as I did). Spread on the filling and roll into a log. Wrap the log tightly with a rinsed and well squeezed cheesecloth, the surface of which you have sprinkled well with the crumbs. Tie the sides up with string. Bring a large, but shallow pot of salted water to a boil and cook the log for about 20 minutes – it should be just about covered. Turn once so both sides cook evenly. Once it’s done, remove from the water and cheesecloth, cut into 2 cm wide rings, and finally sauté them gently on some coconut oil and breadcrumbs. Sprinkle with some sugar and cinnamon, or else garnish with fruit or cocoa sauce. If you’re going for a savoury variety, skip the sugary stuff and douse with mushroom gravy or a goulash-style sauce.