Buckwheat Štruklji with Walnut Filling

Štruklji is one of the most typical Slovenian dishes, prepared in every geographical region of Slovenia.

In this recipe, štruklji are made with buckwheat flour and walnut filling. The first record of buckwheat in Slovenia dates back to 1426, but it must have been sown for decades before that. So buckwheat has been around for longer than corn or potatoes. Historically, it was considered the ‘food of the poor’ due to its affordability and availability in the region. This was the case because of the following arrangement: the landowners sowed wheat, and when it was harvested, the fields where it grew were made available to farmers to sow buckwheat. This was useful since it provided sustenance for the peasants, and it prepared the field for the next round of wheat-sowing as buckwheat prevents the growth of weeds. Buckwheat remains a prominent ingredient in Slovenian cuisine. It continues to be used in the preparation of traditional dishes like ‘ajdovi žganci’ (buckwheat žganci) and ‘ajdovi krapi’ (buckwheat dumplings) and it features in newer inventions that excite our taste buds, for example buckwheat vodka.

Štruklji are served with buttered bread crumbs and canned fruit (I like canned cherries).

Ajda je za prebavila kot sirkova krtača

Recipe

Dough

• 250 g buckwheat flour (the exact amount will depend on the buckwheat flour you use)

• 90 g all-purpose flour

• 250 ml slightly salted boiling water

Walnut Filling

• 100 g butter at room temperature

• 280 g ground walnuts

• 2 tbsp sour cream

• 4 egg whites

• 40 g bread crumbs

• 1 tbsp rum

• 2 tsp vanilla paste

• 1/2 tsp ground cinnamon

Bread crumbs with butter

• 100 g butter

• 60 g bread crumbs

Canned fruit and sugar for serving

Instructions:

Dough

1. Bring 250 ml of water to a boil. Add half a teaspoon of salt and stir. Pour the boiling water over buckwheat flour and wait for it to cool.

2. Add white flour and knead for a few minutes by hand or using a mixer. If the dough is sticky, add a little all-purpose flour at a time and knead until incorporated. The exact amount of flour needed will depend on the kind of buckwheat flour and all-purpose flour that you use. The dough should not be too hard, but should not stick to your hands. If it is hard, add a little bit of water. The dough should be such that you can roll it out with a rolling pin over a floured surface.

Filling

1. Beat the butter until fluffy.

2. Add the ground walnuts, bread crumbs, sour cream, rum, vanilla paste, ground cinnamon and continue mixing.

3. Separately beat the egg whites to stiff peaks.

4. Slowly fold the whipped egg whites into the walnut mixture.

Making štruklji

1. Split the dough into two.

2. Roll out each piece into a 30x40 cm rectangle.

3. Spread the walnut filling evenly over the dough.

4. Roll up the dough. This is a štrukelj.

5. Place each štrukelj on a cloth napkin.

6. Wrap the štrukelj.

7. Tie both ends of each cloth with an elastic band.
8. Put štruklji into a pan of slightly salted boiling water and cook them for about 30 minutes. Take out and let stand for about 10 minutes before unwrapping.

Serving štruklji

1. Melt butter in a pan. Add the bread crumbs, and fry them while stirring continuously until they are golden brown.

2. Unwrap the cloth and cut each štrukelj into slices.

3. Arrange the slices on a plate, spread with buttered bread crumb. Sprinkle with sugar.

4. Serve with canned fruit.

5. To reheat, cover štruklji with a wet paper towel and microwave for a few minutes.