Traditional Slovenian Štruklji (Rolled Dumplings with Quark)
Tina BevkIf you’ve never had štruklji, now’s your chance to make this traditional Slovenian treat right at home! These traditional Slovenian štruklji are sweet, pillowy dumplings filled with creamy quark and were a Sunday staple at my grandma’s house. She’d make them anytime we had guests—or just as a warm, comforting treat on the weekend.
Štruklji are popular year-round in Slovenia, but they always made during holidays, family gatherings, and cozy weekends at home. You’ll often find them on the table at Easter or Christmas, and every grandma seems to have her own little twist on the filling.
Important Ingredients
- All Purpose Flour: This forms the base of our dough.
- Quark or Slovenian Skuta: The heart of the filling.
- Eggs: Help bind the filling and make it rich and custardy.
- Sour Cream: Adds creaminess and a little tang to the filling.
- Semolina: Helps thicken the filling slightly and gives it a bit of structure.
- Raisins (Optional): Adding little bursts of flavor in every bite.
- Butter: For toasting the breadcrumbs and bringing that rich, golden flavor.
- Breadcrumbs: Used for topping the sliced dumplings.
See recipe card for quantities.
Substitutions & Variations
- If you don’t have quark, you can use farmer’s cheese, drained ricotta, or skyr—just aim for something thick but spreadable.
- If you don’t have semolina, all-purpose flour is a perfectly good substitute.
- As for the flour, Type 500 is traditional, but regular all-purpose flour works just fine.
- If the filling feels too thick or dry, stir in a splash of milk, yogurt, or even kefir to loosen it up.
How to Make Traditional Slovenian Štruklji (Rolled Dumplings with Quark)
Step 1: In a large bowl, mix together the flour, water, oil, vinegar, and a pinch of salt (Image 1). Stir until combined, then knead on a clean surface for about 5 minutes until smooth and elastic (Image 2). Cover with a bowl and let rest for 5 minutes. Knead again briefly to finish.
Shortcut: You can also mix everything in a stand mixer for 5–10 minutes. It might look like it won’t come together at first, but it will. If needed, add a splash of water.
Let the dough rest for at least 30 minutes. If it’s just for 30 minutes, you don’t need to cover it. If you plan to leave it longer (which is fine!), form the dough into a ball, lightly coat it with oil, and wrap it in plastic wrap or place it in a zip-top bag. Refrigerate for up to 24 hours. Resting helps make the dough easier to work with.
In a medium bowl, mix the quark, eggs, sour cream, and sugar until smooth. You can do this with a spoon or use a hand mixer if you prefer it very smooth.
If the mixture feels too dry, add a bit more sour cream, milk, or any dairy. If it’s too runny, add some semolina or flour.
If you’re using raisins, sprinkle them over the filling after it’s spread—don’t mix them in. This helps avoid tearing the thin dough.
Step 2: Place the dough on a clean work surface. You usually don’t need flour, but lightly dust it if needed. Roll or stretch the dough into a rough rectangle (Image 3). Then gently stretch it by hand from underneath until it’s very thin—you should be able to see through it (Image 4)! A few small tears are okay.
Step 3: Spread the filling evenly over the dough, leaving a 5 cm (2 inch) space at the edges (Image 5). Sprinkle raisins on top if using (Image 6).
Step 4: Roll up the dough as tightly as you can from the long edge. If it sticks to the surface, use a bench scraper to help (Image 7). Cut the roll in half to make two rolls. Trim the ends if there’s extra dough.
Prepare two tea towels and lightly flour them (Image 8).
Step 5: Place one roll on each towel, wrap them up, and tie the ends tightly with thin rope or sewing thread (Image 9). Bring a large pot of salted water to a boil, then reduce to a gentle simmer. Carefully lower the wrapped rolls into the water. Cover and simmer for 30–40 minutes.
Once done, let the rolls rest on a tray or cutting board for 15 minutes before unwrapping and slicing. Melt butter in a skillet over medium heat. Add breadcrumbs and toast until golden, about 3–4 minutes. You can add a little sugar or honey if you like.
Spoon the toasted breadcrumbs over the warm, sliced dumplings and serve right away (Image 10).
Hint: Don’t rush the dough rest! A well-rested dough is so much easier to stretch thin, and that’s what gives you those delicate, beautiful layers. And if it tears a little? Totally fine.
💭Crucial Success Tips
- Let the dough rest! This is what makes it stretchy and smooth. Don’t skip it.
- Stretch with care. Use the backs of your hands to gently stretch the dough. Go slow—it’s like handling a sheet of silk.
- Seal the roll well by spreading the quark mixture gently, leaving the edges clean so it closes properly.
- Don’t skip the towel wrap. It holds everything together in the water and helps keep that beautiful shape.
- Use a big enough pot. The rolls need room to simmer comfortably.
- Let it rest before slicing. This helps the filling set a bit and gives you those clean, pretty slices.
FAQ
Yes! You can prepare and wrap the rolls, then refrigerate them (uncooked) for up to 24 hours before simmering.
Small tears are totally fine! Just patch gently or ignore them. Once it’s rolled and sliced, nobody will notice.
These are often served on their own, but pair beautifully with a warm fruit compote, vanilla sauce, or a light soup.
Traditional Slovenian Štruklji (Rolled Dumplings with Quark)
Ingredients
For the Dough:
- 300 g all-purpose flour type 500
- 150 ml water
- 25 g oil neutral, sunflower or canola
- 10 g apple cider vinegar
- salt pinch
For the Filling:
- 500 g quark or Slovenian skuta
- 2 eggs
- 190 g sour cream
- 25 g sugar about 2 tablespoons
- 1 tbsp all-purpose flour semolina for option
- 1 tbsp raisins Optional for sprinkle over the filling after spreading
For Serving (Optional but Traditional):
- 3 tbsp butter
- 60 g breadcrumbs
- sugar or honey optional
Instructions
- In a large bowl, mix together the flour, water, oil, vinegar, and a pinch of salt. Stir until combined, then knead on a clean surface for about 5 minutes until smooth and elastic. Cover with a bowl and let rest for 5 minutes. Knead again briefly to finish.Shortcut: You can also mix everything in a stand mixer for 5–10 minutes. It might look like it won’t come together at first, but it will. If needed, add a splash of water.Let the dough rest for at least 30 minutes. If it’s just for 30 minutes, you don’t need to cover it. If you plan to leave it longer (which is fine!), form the dough into a ball, lightly coat it with oil, and wrap it in plastic wrap or place it in a zip-top bag. Refrigerate for up to 24 hours. Resting helps make the dough easier to work with.In a medium bowl, mix the quark, eggs, sour cream, and sugar until smooth. You can do this with a spoon or use a hand mixer if you prefer it very smooth.If the mixture feels too dry, add a bit more sour cream, milk, or any dairy. If it's too runny, add some semolina or flour.If you're using raisins, sprinkle them over the filling after it’s spread—don’t mix them in. This helps avoid tearing the thin dough.
- Place the dough on a clean work surface. You usually don't need flour, but lightly dust it if needed. Roll or stretch the dough into a rough rectangle. Then gently stretch it by hand from underneath until it’s very thin—you should be able to see through it! A few small tears are okay.
- Spread the filling evenly over the dough, leaving a 5 cm (2 inch) space at the edges. Sprinkle raisins on top if using.
- Roll up the dough as tightly as you can from the long edge. If it sticks to the surface, use a bench scraper to help. Cut the roll in half to make two rolls. Trim the ends if there’s extra dough. Prepare two tea towels and lightly flour them.
- Place one roll on each towel, wrap them up, and tie the ends tightly with thin rope or sewing thread. Bring a large pot of salted water to a boil, then reduce to a gentle simmer. Carefully lower the wrapped rolls into the water. Cover and simmer for 30–40 minutes. Once done, let the rolls rest on a tray or cutting board for 15 minutes before unwrapping and slicing. Melt butter in a skillet over medium heat. Add breadcrumbs and toast until golden, about 3–4 minutes. You can add a little sugar or honey if you like.Spoon the toasted breadcrumbs over the warm, sliced dumplings and serve right away.
Notes
Skuta is traditional—it’s mild, fresh, and a little crumbly. Quark is the closest substitute. If using cottage cheese, drain it well and blend it for a smoother texture. Sweetness level:
The filling is lightly sweet, which is common in traditional recipes. You can add powdered sugar, serve with fruit compote, or just enjoy with breadcrumbs and butter. Savory version:
You can also make štruklji without sugar for a savory dish. These are often served with stews, meat sauces, or mushroom gravy. The dough and method stay the same. Freezing or make-ahead tips:
You can freeze uncooked rolls. Boil them straight from frozen—just add a few extra minutes. You can also prepare everything a day ahead and keep it in the fridge until ready to cook.
Nutrition
If you gave these Štruklji a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Traditional Slovenian Štruklji (Rolled Dumplings with Quark)
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or steam them to keep them soft.
You can also freeze them—just wrap the unboiled rolls tightly and freeze. When you’re ready to use them, simmer straight from frozen, adding 10–15 minutes to the cooking time.
For Breadcrumb topping, store toasted breadcrumbs separately and re-toast quickly in a pan before serving for best texture.
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