Recipe
Kobariški štruklji
Scroll down
Ingredients for the filling
approx. 20 pieces
- 340 g walnuts
- 600 g sugar
- 34 g sultanas
- 34 g butter
- 70 g breadcrumbs
- 96 g milk with rum
- 6 g cocoa
Ingredients for the dough
- 416 g flour
- 1.6 g salt
- 8 g oil
- 414 g water
Preparation of the pastry pockets
Mix the flour with boiling salted water and a tablespoon of oil to make the dough. Form a roll and cut it into equal-sized pieces. Flatten them with the palm of your hand to form small circles of dough on which you can place the filling. Press the edges of the pastry firmly together to seal the pastry pockets. To give them their characteristic shape, make a small indentation in the centre with your finger. Size of the pastry pockets: 8 cm long, 4 cm wide
Place in boiling salted water and cook for 10 minutes or until the pockets rise to the top. Lard the finished Štruklji with butter and sprinkle with golden breadcrumbs, icing sugar and ground walnuts.
Source: Soca Valley
