Croatian Baked Cheese-Filled Pastry Rolls

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These tender cheese-filled pastry rolls are a beloved specialty of the Hrvatsko Zagorje region in northern Croatia. Thin homemade dough wraps around a creamy cottage cheese and sour cream filling, then bakes under a blanket of more sour cream until bubbling and lightly golden at the edges. They make a satisfying brunch dish, a vegetarian main, or a hearty side alongside roasted meats.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 13 gSaturated Fat
• 44 gCarbs
• 2 gFiber
• 4 gSugar
• 21 gProtein
• 480 mgSodium
• 210 mgPotassium
• 270 mgCalcium
• 2.8 mgIron
• 2 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1 large egg
• 1/2 tsp fine salt
• 2 tbsp vegetable oil
• About 1/2 cup (120 ml) lukewarm water

For the cheese filling

• 1 lb (450 g) full-fat cottage cheese or farmer's cheese, drained
• 1 cup (240 g) sour cream
• 2 large eggs
• 1/4 tsp salt
• 1 tbsp finely chopped fresh parsley
• Pinch of freshly grated nutmeg

For the topping and baking dish

• 1 cup (240 g) sour cream
• 2 tbsp unsalted butter, melted
• 1 tsp neutral oil for greasing the dish

Directions

1. Make the dough: in a medium bowl, whisk together the flour and salt. Make a well in the center, add the egg and oil, then gradually pour in the lukewarm water while mixing with a fork until a shaggy dough forms. Turn out onto a clean surface and knead for 8 to 10 minutes until smooth and only slightly tacky. Cover with a bowl and rest 20 minutes.
2. Meanwhile, make the filling: in a bowl, mash the drained cottage cheese with a fork until mostly smooth. Stir in 1 cup sour cream, the eggs, salt, parsley, and nutmeg until evenly combined; the mixture should be thick but spreadable.
3. Roll out the rested dough on a lightly floured surface into a thin rectangle, about 1/8 inch (3 mm) thick and roughly 14 x 18 inches. Spread the cheese filling evenly over the dough, leaving a 1-inch border along the long edge farthest from you.
4. Starting from the long edge nearest you, roll the dough up tightly into a log, jelly-roll style. Press the bare border gently to seal, then use a sharp knife to slice the log into 10 even rolls, each about 1.5 inches wide.
5. Grease a 9×13-inch baking dish with the neutral oil. Arrange the rolls cut-side up in the dish; they can sit close together since they will not expand much. Drizzle the melted butter evenly over the tops.
6. Bake uncovered in a preheated 375°F (190°C) oven for 15 minutes to set the dough, then remove from the oven and spoon the remaining 1 cup of sour cream over and between the rolls. Return to the oven and bake another 15 to 20 minutes, until the sour cream is bubbling and the pastry edges are pale golden.
7. Let the rolls rest in the dish for 8 to 10 minutes so the cream thickens slightly around them, then serve warm, spooning some of the baking cream over each roll.

Cook’s Notes

• Drain the cottage cheese well in a fine sieve for at least 15 minutes; excess water makes the filling runny and the dough soggy.
• If you can find fresh farmer's cheese (sirnica), it gives a more authentic flavor and texture than standard supermarket cottage cheese; ricotta is the closest substitute.
• For the classic soft-and-creamy texture, do not skip the resting time after baking; the sour cream needs a few minutes to set around the rolls.
• Some cooks brush the dough with a light egg wash (1 yolk plus 1 tbsp cream) before the second bake for deeper color.
• Leftovers reheat well covered with foil in a 325°F oven for 10 to 12 minutes; add a splash of sour cream to refresh the sauce.

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