Traditional Slovenian Štruklji (Rolled Dumplings with Quark)

Sliced Slovenian štruklji on a plate, showing the creamy filling with raisins and topped with golden breadcrumbs.

Traditional Slovenian Štruklji (Rolled Dumplings with Quark)

These sweet štruklji are a traditional Slovenian treat—soft dough wrapped around a lightly sweet quark filling, simmered in water, and served warm with golden toasted breadcrumbs and butter. They’re creamy, subtle, and just like the dessert my grandma makes on a Sunday.

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Prep Time 1

Cook Time 40

Total Time 1 40

Servings 8 servings

Calories 358

Ingredients

For the Dough:

300 grams all-purpose flour type 500
150 ml water
25 grams oil neutral, sunflower or canola
10 grams apple cider vinegar
1 pinch salt

For the Filling:

500 grams quark or Slovenian skuta
2 eggs
190 grams sour cream
25 grams sugar about 2 tablespoons
1 tablespoon all-purpose flour semolina for option
1 tablespoon raisins Optional for sprinkle over the filling after spreading

For Serving (Optional but Traditional):

3 tablespoons butter
60 grams 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

What’s the best cheese to use?
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.

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