This is pumpkin and cheese strudel. Pumpkin is used commonly in these parts as it is grown locally.
This is a special strudel that is very seasonal in the autumn. It is not sweet but more savoury. The pumpkin flavour is very light and the fresh cheese are a delight!
Recipe from the Zagreb Tourist Board website
Ingredients for 6-8 people:
For the dough:
500 g white smooth flour
1 pinch of salt
30 g pure lard
1 egg
200 ml lukewarm water
For stuffing:
1 kg summer squash (bigger ones)
400 g of fresh cheese
100 g sour cream
2 eggs
½ teaspoon granulated sugar
1 teaspoon salt
80 g butter
Also:
Vegetable oil
Preparation:
*Cut off the ends of the squash, peel it and hollow out the soft parts.
*Grate the cleaned squash into a suitable bowl, salt, stir and leave to rest.
*In a separate bowl, sift flour, add salt, an egg, pour in water, add fat and knead the ingredients well. Move the mixture to a worktop, mix the dough, shape in into a ball and coat with a little vegetable olive oil. Cover with cling wrap and leave to rest for 30 minutes.
*In the meantime, firmly drain the salted and grated squash with your hands. Move to a clean bowl. Then add fresh cheese, a pinch of salt and sugar, sour cream, and two eggs and mix everything together well.
*Move the rested dough to a floured tablecloth, flour it a little and roll thinly. Then, stretch it by hand until it is very thin. Cut off the uneven edges, coat the dough with vegetable oil and top the longer edges with the mixture of squash, cheese and cream. Roll the edges using the tablecloth towards the middle until they meet.
*Use a plate to cut the strudel to the desired length, move them to a buttered heat resistant dish, cover with pieces of soft butter and bake for about 30 minutes in an oven preheated to 195°C.
*Leave the baked bučnica for a while then cut into pieces, and serve hot or cold.
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