truklji

Truklji is a term used for a family of stuffed dumplings found in Central European culinary traditions, particularly in Slovenian and Croatian cuisines. In many dialects the dish is called štruklji or struklji; the forms truklji, štruklji, and struklji refer to similar preparations in which a sheet of dough is wrapped around a filling and then cooked.

Preparation typically starts with a dough made from flour, eggs, salt, and a little water or milk, rolled into very thin sheets. Fillings vary by region and season but common savory options include cottage cheese mixed with eggs and sour cream, ground meat, or mushrooms; sweet fillings may use apples, walnuts, or poppy seeds with sugar. The dough is wrapped around the filling to form a log or rectangular bundle, then the pieces are cut or sliced and cooked by boiling or steaming, with many recipes finishing by briefly baking in butter or in a creamy sauce.

Regional variations are numerous. Savory cottage cheese versions are widespread in both Slovenia and Croatia; Zagreb’s Zagrebački štrukli is a well-known baked variant in a sour-cream sauce. In Međimurje and other northern areas, štruklji are often boiled and served with breadcrumbs or cracklings. Sweet versions, especially with apples or walnuts, are common in rural households and festive menus.

Serving and culture: Truklji are typically served hot as a main course or substantial side dish, sometimes with sour cream or yogurt, and occasionally as a dessert in sweet forms. They appear in traditional celebrations, family gatherings, and regional fairs, reflecting local dairy production and fruit growing.