Steemit Iron Chef 2018 act 01 round 06 entry 02: Štruklji filled with bluberries

Greetings fellow Steemians!
This is my second entry for this week on Steemit Iron Chef 2018 act 01 round 06 hosted by @progressivechef.

Štruklji filled with bluberries

Štruklji is a traditional Slovenian dish. The first testimonies about the preparation of these dishes date back to the 16th century, when the royal chef in Graz wrote a recipe for cooked tarragon štruklji.

It´s a dish made out of puff pastry and filled with whatever you can imagine finding in the woods and on fields: vegetable, herbs, mushrooms, fruit, cottage cheese, nuts... It´s possible to cook it, fry it or bake it. It taste great salty or sweet.
It can be offered as an appetizer, a side dish, a main course or as a dessert.

Puff pastry dough is made of a number of layers of butter, flour and water. During the baking process, the butter melts and separates the individual layers of the dough, and at the same time the evaporating water causes each layer of dough to thicken by three to four times. Preparation will take a lot of time, but the dough will get brittle structure and light taste.

Ingredients:

250 g butter
250 g flour
1 egg yolk
2 tablespoons of vinegar
125 ml of cold water
1 pinch of salt

Cut the butter, heated up to a room temperature, into a bowl then add two tablespoons of flour, knead it and form it into a ball. Store in the fridge.

Put flour in a bowl and add 1 egg yolk, salt and cold water. Knead it with your hands and make the dough, slightly harder than the usually. Dough is done when kneaded for so long that it becomes smooth and it does not stick to hands or to a bowel. Form a loaf, spread it with oil and let it rest for at least half an hour.

The dough is rolled from the center outward to the four sides to obtain four semicircles. Place the butter ball in the middle and cover it with one semicircle. We press the upper layer of the dough so that the butter will not escape the dough during the rolling process, and then cover the loaf with the other half-circles.

Roll the dough using a rolling pin into a long rectangle. On both sides, we push it towards the middle, then slide it on half. Wrap the dough tightly into the stretch foil, place it in the fridge and let it rest for half an hour. Repeat the rolling and folding process four more times. After each process, bend the dough on half and let it for an hour rest in a refrigerator.

Blueberry štruklji

0.5 kg of cottage cheese
2 eggs
200 g of heavy cream
50 g of sugar
400 g of blueberries
300 g of strawberries
200 g of raspberries
2 tablespoons of powdered sugar

Roll the dough into a long rectangle.

Put 0.5 kg of cottage cheese in a bowel, add 2 eggs, 200 g of heavy cream, 50 g of sugar and mix it up with a fork. Apply the mixture on a dough and spread it around the dough. Carefully twist it into a štrukelj and wrap it into greased baking paper and aluminum foil. Boil it on a low heat for around 35 minutes. Cut the strawberries and heat them up in a pan. Add 1 tablespoon of powdered sugar and raspberries. Cook it until it melts, stir it occasionally. Filter it using a strainer.

Cut Štrukelj on slices and put it on a serving plate.

Add a few strawberries and raspberries.

Pour it with berry sauce.

Shake it with a tablespoon of powdered sugar and put a balm twig on top.