Savory Buckwheat Rolls with Filling

Ingredients

• 2 cups (250g) buckwheat flour 2 cups (250g) buckwheat flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (200g) ricotta cheese 1 cup (200g) ricotta cheese
• 1/2 cup (100g) crumbled feta cheese 1/2 cup (100g) crumbled feta cheese
• 4 slices bacon, cooked and crumbled 4 slices bacon, cooked and crumbled
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 38g (2g sugars)
• Protein: 16g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt. Gradually add warm water and olive oil, mixing until a smooth dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the ricotta cheese, feta cheese, bacon, parsley, thyme, salt, and pepper until well combined.
4. 4.
   Roll out the dough into a thin rectangle on a floured surface. Spread the cheese and bacon filling evenly over the dough, leaving a small border around the edges.
5. 5.
   Carefully roll the dough into a log, starting from one of the longer sides. Seal the edges by pinching them together.
6. 6.
   Cut the log into individual rolls, approximately 2 inches wide.
7. 7.
   Bring a large pot of salted water to a boil. Add the rolls and cook for about 15-20 minutes, or until they float to the surface and become tender.
8. 8.
   Remove the rolls from the water using a slotted spoon and transfer them to a serving dish. Drizzle melted butter over the rolls.
9. 9.
   Serve Ajdovi štruklji warm, accompanied by a dollop of sour cream.

Treat your ingredients with care...

• Buckwheat flour — Ensure you are using pure buckwheat flour, as some brands may mix it with wheat flour. This will affect the texture and authenticity of the dish.
• Ricotta cheese — Use a high-quality ricotta cheese for a creamy and smooth filling.
• Fresh herbs — Opt for fresh parsley and thyme to enhance the flavors of the dish.

Tips & Tricks

• If you prefer a vegetarian version, omit the bacon and add sautéed mushrooms or spinach to the filling.
• Ajdovi štruklji can be prepared in advance and refrigerated. Simply reheat them in a steamer or microwave before serving.
• Experiment with different fillings such as roasted vegetables, smoked salmon, or caramelized onions for a unique twist.
• Serve Ajdovi štruklji with a side of tangy sauerkraut or a fresh cucumber salad for a balanced meal.
• Leftover Ajdovi štruklji can be pan-fried in butter for a delicious crispy texture.

Serving advice

Serve Ajdovi štruklji as a main course accompanied by a side of mixed greens or a refreshing cucumber salad. Add a dollop of sour cream on top of each roll for a creamy finish.

Presentation advice

Arrange the Ajdovi štruklji neatly on a serving platter, drizzle melted butter over them, and garnish with a sprinkle of fresh parsley. The rolls can be served individually or stacked in a visually appealing manner.