Zagorje baked cheese dumplings with cream (Zagorski štrukli)

1. Knead the flour with half the salt, 2 tablespoons of oil, the wine vinegar and about 220 ml of lukewarm water into a smooth, elastic dough; brush the top with the remaining oil, cover and leave to rest for 30 minutes.

2. For the filling, mash the curd cheese with a fork and stir until smooth with the eggs, soured cream and remaining salt.

3. Spread a floured cloth over a large table, roll out the dough, then gently stretch it with the backs of your hands until it is as thin as strudel pastry (translucent); trim off the thick edges.

4. Spread the filling along one long edge of the dough, about a third of the way across, and loosely roll it up using the cloth; cut the roll into 8-10 cm pieces with the edge of a plate (the edge seals the ends).

5. Arrange the pieces in a buttered baking tin, dot with the remaining butter, pour over the cream and bake in an oven preheated to 200 °C for 35-40 minutes until the top is golden and bubbly.

6. Serve hot, on its own or after a soup – it's a protected traditional dish of the Zagorje region of Croatia.

Tip: Štrukli can also be boiled: cook the pieces in salted water for 15 minutes and serve with toasted breadcrumbs or in broth. Be patient when stretching the dough – the thinner it is, the better.