The Ministry justified its decision by the fact that the preparation of domestic štrukli implies the specialty of housewives in the area of Croatian Zagorje and with some differences from the whole of central Croatia. "Zagorje's end is the treasure chest of unusual treats that forcefully prepare the Zagorke with opportunity and poverty, and prepare for its many families."
The county of Krapina-Zagorje has recognized the richness of the heritage and with the desire to preserve the indigenous recipes, organized the event "Babicini cakes" which is one of the goals and the transformation into a tradition outside of Zagorje.
Strudels, also known as štrukle and štruklji, are pulled pastry filled with fresh cheese and eggs and sprinkled with cream. They can be prepared as salty and sweet, can be cooked and baked, served as soup, parsley, dessert, main course and self-contained meals. They are prepared on various occasions - this is a daily and feast meal, and to this day the main dish and the symbol of Zagorje remained.
Recipe is very simply and easy to make (ofcourse if you know how to make towed dough.
I always making for 2 times and rich filled so you can cut all ingredints on half
Dough:
1 kg flour
salt
1 dl oil
6 dl water.
Filling
2 kg cotage cheese
2-4 eggs
salt .
Dough i making in mixer so simply put all ingredients in mixer an mix til you dont get comact dough.
Dough must be sof, divide dough on 4 peaces and make 4 balls.
Cover with platic foil and let rest for a half hour.
On tablecloth roll the dough at the beginning with the handle and then unfold it with your fingers to be as thin as a sheet of paper.
On half side of dough spread 1/4 cotage cheeese an roll it like strudel.
I use coffe plate to cut strukli on size of abut 5- 10 cm.
Now half and most hard job is done.
