These traditional Slovenian štruklji are sweet, pillowy dumplings filled with creamy quark and were a Sunday staple at my grandma’s house.
For the Dough: – all-purpose flour – water – oil – apple cider vinegar
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.
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.