Preparation

Sieve the flour, add salt, oil and water. Mix the ingredients for few minutes with an electric mixer until you get a mid-hard pastry. Form dough into ball, coat them with oil on both sides, cover with plastic foil and let stand for about 2 hours.

For the filling mix all the ingredients with a spatula. Optional: Add coarsely chopped spinach and mix everything well.

Cover the tablecloth with cake flour, put the pastry in the middle and roll it with the roller until it is thin. If needed, add some extra flour onto the tablecloth during rolling. Coat it with 3 tablespoons oil and let it stand for 5 minutes. Use your hands to further thin the pastry (pull the pastry towards the edges of the table using the upper side of your hands) until you get a thin, see-through phyllo pastry. Remove the thickened edges with a scissors or knife.

Distribute filling onto the pastry with a spoon (one third of the dough), and then smear evenly with a knife or spatula. Using tablecloth form a thin roll, which you should stretch additionally so its width is even. Divide the roll into small pillows and cut štrukli with an edge of a plate.

Place štrukli in a well-greased pan with a little bit of the heavy cream on the bottom. Cover with the rest of the heavy cream and bake in the oven previously heated to 190°C (374°F) for 45-50 minutes.

Note: You can also freeze freshly cut štrukli. Lightly flour a flat surface (a plastic cutting board or tray) and arrange the štrukli on it. Place them in the freezer for 2 hours. Once frozen, separate them from the surface and store them in bags. When preparing, do not defrost them—simply place them in the baking tray as you would with fresh ones, just extend the baking time by 10-15 minutes.