There’s something so comforting about the smell of freshly baked pastry wafting through the kitchen. For me, Cheese Stuffed Pastry — known in Croatia as Štrukle, Sirnica, or Pita sa Sirom — is more than just a recipe. It’s a taste of home, of family gatherings, and of traditions passed down through generations.
This dish is made from paper-thin dough wrapped around a creamy cheese filling, then baked until golden and bubbling. The result? A flaky, tender pastry that’s both savory and comforting — the kind of food that invites you to slow down and savor every bite.
Why I Love Using European Flour and Spring Water
Over the years, I’ve learned that the ingredients really do make a difference. I love using European flour because it’s softer, lower in gluten, and not fortified, which means the texture and flavor are closer to what you’d find in Croatia. It gives the dough a delicate, authentic feel that’s hard to replicate otherwise.
I also prefer spring water when making my dough. It’s free of additives like chlorine, which can subtly affect the flavor and the way the dough develops. These small details make the final pastry taste even more like the ones I grew up with.
Ingredients
Dough
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 cups lukewarm water
- 1/4 cup vegetable oil (plus more for brushing)
Filling
- 1 package ricotta cheese
- 1 package cottage cheese
- Pinch of salt
Instructions
1. Make the Dough
- Sift the flour into a large mixing bowl and add the salt.
- In a separate bowl or measuring cup, combine the lukewarm water and vegetable oil.
- Slowly pour the wet ingredients into the flour while mixing.
- Knead the dough — I use my stand mixer with the dough hook on speed 2 for about 10 minutes — until smooth and elastic.
- Cover the dough and let it rest for 20 minutes to relax the gluten.
- Knead again until silky, then divide into two equal balls.
- Place in a lightly oiled dish or bowl, brush with a little more oil, cover with plastic wrap, and refrigerate overnight.
2. Prepare the Filling
- In a large bowl, combine ricotta cheese, cottage cheese, and a pinch of salt. Mix until smooth.
3. Roll and Assemble
- The next day, remove the dough from the fridge about 30 minutes before rolling.
- Lay a clean cotton tablecloth on your work surface and sprinkle lightly with flour.
- Roll the dough with a rolling pin as much as you can, then let it rest for 3 minutes.
- Gently stretch the dough by hand until it’s paper-thin.
- Spread the cheese filling evenly over the dough.
- Roll it up carefully and place in a greased baking pan.
4. Bake
- Preheat the oven to 375°F (190°C).
- Bake until golden brown and bubbling, about 35–40 minutes.
- Let cool slightly before slicing and serving.
Serving Suggestions
This pastry is best enjoyed warm, fresh out of the oven. It pairs beautifully with a fresh salad for a light lunch, or on its own with a cup of tea or coffee for breakfast or a snack.
Watch a Full Recipe Video here
Final Thoughts
Cheese Stuffed Pastry is one of those recipes that truly connects me to my roots. It’s simple, satisfying, and full of tradition. Every time I make it, I’m reminded of the kitchens I grew up in and the family meals where food was more than nourishment — it was love.
If you try this recipe, I’d love to hear how it turned out for you. Leave a comment below, and be sure to check out the full printable recipe in the link at the bottom of this post.
Happy Cooking
Sonja
Life with sonja 
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