Zagorski Strukli

The Ministry of Culture of the Republic of Croatia has given the traditional domestic spurts the status of the intangible cultural heritage and will be registered in the Register of Protected Cultural Goods of the Republic of Croatia.

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.

Put strukli in boiled water and cook till they dont come on the top, take the out of water and they are practicly reay to eat  if you like just boiled strukli, i personaly like to  fry them in  pan  till they dont get nice brown colour than i put in pan heavy cream and cram fresich add little bit of salt and cook one more minut now they  are perfectly redy to serve.

Buon apetiet

Uštipci

Uštipci  are doughnut-like fried dough balls popular in Bosnia and Herzegovina, Croatia, Macedonia, Serbia and Slovenia where they are known as "miške".

Regular
They are similar to Fritule, and also to krofne but with more of a soft, bread-like feel to them. They are easier to make than krofne, and they do not necessarily have to be sweet. In restaurants they might come with jam, kajmak or with cheese thus fulfilling the role of breakfast staple or dessert or even a main course. They can also have other ingredients in them which most commonly are apple, pumpkin, but and even meat and cheese are possibilities. They are eaten with tea or coffee and also as a dessert. Many times, they are also served with powdered sugar sprinkled on top of them to make them more aesthetically pleasing. They can go well with jams, Nutella, and Eurocrem.

Preparation
In a large bowl add flour and yeast and mix. Then, add salt and sugar, egg and water until you get the mixture to dough consistency. Leave to stand for about half an hour until the dough sets. Once the dough has doubled in size, pinch medium-sized pieces of dough in any shape you like and place in a pan with a good amount of oil, usually filled to half to the top. Fry until just golden brown. Place on paper towel to dry excess oil.

ingredients
700 gr. flour
3 pcs. eggs
50 gr. butter
1 package dry yeast
1 teaspoon salt
half a teaspoon of sugar
2 heaping tablespoons sour cream
40-50 ml. lukewarm water

Preparation
1
Put a cup of sugar, yeast and a teaspoon of flour. Stir, and let the yeast foams.
Melt the butter and leave to cool.
2
The container in which the will and knead, sift flour. Add salt. Stir. Add eggs and sour cream. Immediately add the foamed yeast. Now, begin to interfere with a wooden spoon as long as you can. Then adding the lukewarm water with hand knead that does not stick to your hands.
3
Dough smear a little oil and cover with transparent film, and a clean cotton cloth. Leave a dough rises 1 hour.
4
Risen dough, put it on floured table. Sprinkle with a little more flour to the dough so as not to help the adhesive. With roller attenuate the dough 1 cm thick. Leave a grows another 10 minutes.
5
Then with time you practice circles.
6
Do that with all the test until it is spent. In this way, they still are growing.

7
When you're done with all the tests, then pour the oil in a frying pan. Put the oil around one finger. When the oil is warmed, place the fritters fry. Hi fry over medium heat.

8
When well done on one side, turn the other side. In this way, they are well inflated.

9
Finished fritters, put them first on a paper towel, then serve while still warm.