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A couple weeks ago, I didn't know that
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I'll be making Croatian food as part of
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this # Croatia cooking collab. Check out
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that hashtag for crazy delicious
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Croatian dishes. I'm actually
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discovering this dish. It's called
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shrewley. It's essentially a pin
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wheelel. Pin [clears throat] wheels seem
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to be common on my channel these days.
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Check out my last pin wheelel recipe.
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But it's like this Croatian dish. It can
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be had at um special occasions for
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Christmas, family gatherings, and
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essentially it's this amazing homemade
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dough, which I'm trying to do
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gluten-free that is stuffed and I guess
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wrapped with this cheese mixture made of
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cottage cheese, sour cream. I'm putting
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some cheddar in here and then baked in a
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casserole in a cream sauce. Now, of
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course, I'll be adding my touch to this
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dish. I'm going to be adding some
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Calabrian chili peppers, but we'll get
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to that towards the very end. Another
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change is I want to see if you can make
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this dish and do it well glutenfree.
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This dish traditionally needs regular
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flour because it relies on that gluten
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formation while you make the dough to
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contribute towards the the elasticity,
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the chewiness along with the cheese and
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the cream sauce that it has. So, a GF
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flour will really be putting that to the
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test. The good thing though is the GF
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flour that I'm using does have some
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zantham gum already in it in the blend
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for this flour mixture. So, it should
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help with the elasticity. But because
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this dough is gluten-free, we have to be
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a bit creative and how we handle rolling
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this out super thin to get it ready for
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the filling. But we'll get to that
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later. Let's not get too ahead of
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ourselves. I'm going to add in beaten
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egg, some molten butter, in this case a
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garlic butter, which is going to be
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super fragrant, and some water. Gloves
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always help with dough. Just make sure
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you knead this now into a soft and
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pliable dough. If it's too dry, add a
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bit of water at a time until it looks
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kind of like this. Now, just let this
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sit for 15 to 20 minutes to let it
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finish hydrating. Wrap it up in plastic
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wrap. While that's going on, let's make
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the filling. For the filling, we have
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some cottage cheese. If your cottage
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cheese is too watery, then drain it, but
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mine is pretty thick. Add the sour
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cream. This is the full fat variety
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along with an egg. Some shredded
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cheddar. And we kind of like made this
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cheddar really special. We got like this
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special 5-year-old white cheddar. Always
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delicious. Add some of your ground
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nutmeg, garlic powder, thyme,
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salt, and pepper. And now you just mix
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this until it's really well blended
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together. We are here at the rolling
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part, and that's where we have to be a
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bit more creative because if you try to
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roll this out on a regular work surface,
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you're going to get lots of cracks. It's
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going to stick. It's going to be a
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nightmare. So instead, grab two large
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pieces of parchment paper. Think of how
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big this might roll out to and get more
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than that, bigger. I'm going to roughly
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shape it out into the shape of a
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rectangle or a square. And then put it
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smack down in the middle of that
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parchment and start rolling. Once you
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have rolled it out thin enough and
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you've made all your checks and you've
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done all your checks, there's no weird
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thick spots, take a look because you
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probably will get these weird cracked
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edges which we have to fix. And for
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that, just going to cut them in like a
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straight line. take the scraps and try
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to like make it into a relatively
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straight edge by patching it up, putting
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the parchment back on, and doing my best
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to make it into an even shape because
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the filling has to be on the entire
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surface area. Now, at first it may seem
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like a lot of filling, and it did to me
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as well. Again, I'm not Croatian. I've
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never had Croatian food and this is
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something that I'm exploring and
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learning as I go. This is one of those
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special kind of recipes. So, I did my
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best to spread out that filling all over
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that dough and leave a really thin edge
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on the side because it will spread a bit
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as you start rolling. And the rolling is
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going to be very interesting. I
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essentially made use of the parchment
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and just delicately folded it upon
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itself. Just lightly roll and roll and
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roll. And when I get to the edge with
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the seam, roll it. I just roll it upon
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itself so that the seam side is at the
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bottom so we can get a nice seal. Now, I
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wish I had not forgotten to hit record,
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but I essentially took that roll, made
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some lines to cut it in half, and then
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half that, and then half that to make
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about eight slices. I'm going to butter
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up the casserole that I'm going to bake
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this in. I used a cake server to
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essentially lift it up and line it up
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standing straight on the casserole
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that's buttered up. Here's where the
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Calavian peppers that I promised are
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going to come into play. Grab a generous
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amount. I love my heat. I need some
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heat. It just seemed a bit too plain to
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me. And this is my twist on this stru
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recipe. I'm also using some lactoseree
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heavy cream. I needed 10% cream.
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Couldn't find it. Only found the heavy
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cream variety. So instead, I diluted the
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heavy cream with about 1/4 cup of water
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to get the same result. And then pour on
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carefully that cream mixture from
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earlier. And then here's some more
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garlic butter. I'm going to melt that.
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And then pour that over the top as well.
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And then finally top with the remaining
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cheddar. Can't wait to eat this once
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it's baked. This can now go in your
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oven. It's been preheating at 375° F.
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I'm just going to pop it on the top rack
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of my oven and bake it for about 45
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minutes. With about 7 minutes remaining,
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actually, I noticed that the top wasn't
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as brown. So, I bumped up the heat to
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400 and the color and the aroma
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instantly changed as the browning and
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the caramelization started to take
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place. Let this sit for about 10 minutes
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and get ready to enjoy this thrui. I
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probably wouldn't have waited if it
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wasn't for the video. I have to like
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show a beautiful piece. But if you can't
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wait either while this rests, check out
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how to make my scalloped potatoes
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because that's kind of very similar.
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It's cheese and cream instead of bread
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though. It's potatoes. Let's now take a
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look at what this looks like after it
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has rested. You know, I've never had
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Croatian food, but after making this,
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let's have a look at that. I think I'm a
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big fan of it. But I want to know what
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else there is to creation food. Struley
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was born in northern Croatia in the
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quiet hills of Zagorier where home cooks
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learned to stretch dough so thin that it
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could catch the light. It was then
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filled with fresh cheese, eggs, and
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cream. Over time, Stukley became a
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symbol of comfort and celebration.
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Boiled or baked, savory or sweet. And
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today, Zagorski sugli are protected as
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cultural heritage. It's simply not just