Štruklji with raspberries and roses

Delicious štruklji, which with their pink color are also beautiful to look at. The honey-fresh flavor filling turns the popular Slovenian classic into a culinary masterpiece. Creamy honey with raspberries and roses gently rounds off the freshness of raspberries and cottage cheese.

Ingredients for the puff pastry:

• 400 g flour
• 180 hot water
• 1 tbsp vinegar
• A pinch of salt
• 1 tbsp coconut oil
• 1 large egg
• Oil for greasing the dough and work surface

Ingredients for the filling:

• 180 Melissé honey raspberry and rose
• 300 g raspberries (can be frozen)
• 1 kg of pureed cottage cheese (full-fat)
• 1 large egg
• 50 g breadcrumbs
• 125 g fresh raspberries

To serve:

• Melted white chocolate
• Fresh raspberries
• Expanded quinoa (optional)

1. Let's get started of pulled dough . Combine water, vinegar, salt and coconut oil and heat until warm, so that the oil melts. Sprinkle flour on the counter, make a well in the middle, add the beaten egg and warm water.
2. Using a fork, slowly combine the dry and wet ingredients. When the dough is 'dry' enough, start kneading it with your hands. Knead it for approx. 10-15 minutes until it becomes elastic and pliable.
3. Oil the counter and coat the entire ball of dough with oil. Cover with a bowl and let rest for approx. 30 minutes.
4. Meanwhile, let's prepare filling . Put the raspberries in a saucepan and simmer them with the honey for about 20 minutes until they thicken slightly. Combine with all the other ingredients for the filling.
5. Oil the large table on which we will 'roll' the dough. First, roll out the rested dough to approx. 40x40 cm and oil it again. Then, lift it slightly at the edges with your hands and use the palm of one hand to pull it from the middle towards you. Do this slowly so that the dough does not tear.
6. Roll out the dough, the final size is probably around 1.2 m in both directions.
7. We also roll out the edges, as they are usually the thickest of all the parts of the dough in the end.
8. Cut a rectangle from the dough measuring approx. 1x0.9 m. Spread the filling over the entire surface and carefully spread it all the way to the edge. Arrange pieces of fresh raspberries over the filling.
9. Start rolling the dough at the long edge and 'under-roll' it as you go so that it is tightly rolled.
10. Excess dough can be wrapped around the rolled 'roll' or formed into a ball and rolled out again.
11. Divide the roll into approx. 6-8 parts or according to the desired size. Do not separate the štruklji from each other by cutting them with a knife, but with a blunt plate (e.g. from a coffee cup). This will make the ends more closed and the filling will not leak out as much.
12. Coat aluminum foil, suitable for contact and cooking with food, well with oil. Wrap each štrukelj tightly in it (to look like a candy).
13. Štruklji can be cooked over steam (in foil for about 40 minutes) or in lightly boiling, salted water. In this case, wrap the štruklji in a cloth (possibly with foil) and cook for the same amount of time.
14. After cooking, it is essential to let the štruklji stand for 15 minutes. This reduces the chance of them falling apart.
15. We serve them with melted white chocolate, fresh raspberries and expanded quinoa.
16. Tip: If you want two different colors of filling when cut, put a third of the filling without raspberries and spread it either in the middle (and the raspberry filling along the edges) or vice versa.
17. You can also freeze the štruklji. Once cooked and rested, remove them from the aluminum foil (or cloth), wrap them in plastic wrap, and place them in a bag. Before serving, reheat them frozen over a steamer without the foil.

Quantity: approx. 6-8

Preparation time: approx. 3-4 hours