Štruklji - Traditional Slovenian rolled Dumplings
Štruklji are one of the most iconic dishes of Slovenian culinary heritage. Deeply rooted in tradition, they have been prepared for centuries in both festive and everyday kitchens, with countless regional variations reflecting the richness of local ingredients and family customs. The recipe that follows presents a contemporary interpretation by Ago Špacapan of Špacapanova hiša, where tradition meets a refined, personal culinary expression. While staying true to the soul of this beloved dish, the recipe brings a fresh perspective shaped by the chef’s own philosophy and craftsmanship.
For the Štruklji
Mix the sour cream with the semolina.
Add the cottage cheese, egg, sugar, and vanilla extract.
Add thyme and mix well.
Spread the filling onto the dough and roll tightly.
Wrap in cling film and cook for 15 minutes.
Unwrap and slice.
| 70 g. | sugar |
| 150 ml. | sour cream |
| 100 g. | semolina |
| 300 g. | cottage cheese (quark) |
| 1 | egg |
| thyme | |
| 1 tsp | vanilla extract |
For the Cold Rhubarb Sauce
Blend the rubarb until smooth.
Strain the mixture through a fine sieve.
Add the lemon juice and sugar, adjusting to taste.
If necessary, thicken the mixture to the desired consistency.
Chill well before serving.
| 300 g. | rhubarb |
| lemon | |
| sugar |
For the Masovnik
Cook for 2 hours at 60–70 °C until crumbly in texture.
Serve warm.
| 500 ml | heavy cream |
For the Crunchy Hazelnuts
Heat the sugar and water until a light caramel forms.
Add the hazelnuts and coat evenly.
Remove from heat and allow to cool completely.
Once cooled, roughly chop the hazelnuts.
| 200 g. | hazelnuts |
| 100 g. | sugar |
| 1 tbsp. | water |
| Pinch of | salt |
For the Coffee Caviar
Combine the espresso with the gelatine until fully dissolved.
Using a dropper, drip the mixture into ice-cold oil to form spheres.
Strain and rinse the spheres gently in cold water.
| 100 ml. | espresso |
| 1 sheet | gelatine (or 2 g agar-agar) |
| 1 tsp. | sugar |
| 200 ml. | ice-cold oil |
Plating/ Serving suggestion
Spoon the cold rhubarb sauce onto the plate.
Place the štrukelj on top.
Add the masovnik.
Sprinkle with hazelnuts.
Finish with coffee caviar.
