Traditional Bučnica
Tradicionalno jelo · Slovenian
A classic Slovenian strudel-like pastry filled with grated zucchini, eggs, cheese, and cream, baked until golden brown. It's a savory and comforting dish, often served as a main course or a side.
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Sastojci
- Zucchini1 kg
- Eggs3 large
- Feta cheese200 g
- Sour cream200 g
- All-purpose flour300 g
- Vegetable oil100 ml
- Saltto taste
- Black pepperto taste
- Butter50 g
Koraci
- 1
Grate the zucchini and squeeze out excess water.
- 2
In a large bowl, whisk together eggs, feta cheese, sour cream, salt, and pepper.
- 3
Add the grated zucchini to the egg mixture and stir to combine.
- 4
Prepare the dough: Mix flour with vegetable oil and a pinch of salt, adding a little water if needed to form a soft dough. Knead until smooth.
- 5
Roll out the dough very thinly on a floured surface.
- 6
Spread the zucchini filling evenly over the dough.
- 7
Carefully roll up the dough with the filling, like a strudel.
- 8
Place the roll in a greased baking dish. Brush the top with melted butter.
- 9
Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, or until golden brown and cooked through.
