0:00
A couple weeks ago, I didn't know that
0:01
I'll be making Croatian food as part of
0:04
this # Croatia cooking collab. Check out
0:09
that hashtag for crazy delicious
0:11
Croatian dishes. I'm actually
0:13
discovering this dish. It's called
0:15
shrewley. It's essentially a pin
0:18
wheelel. Pin [clears throat] wheels seem
0:20
to be common on my channel these days.
0:22
Check out my last pin wheelel recipe.
0:24
But it's like this Croatian dish. It can
0:26
be had at um special occasions for
0:29
Christmas, family gatherings, and
0:32
essentially it's this amazing homemade
0:35
dough, which I'm trying to do
0:37
gluten-free that is stuffed and I guess
0:40
wrapped with this cheese mixture made of
0:43
cottage cheese, sour cream. I'm putting
0:46
some cheddar in here and then baked in a
0:49
casserole in a cream sauce. Now, of
0:52
course, I'll be adding my touch to this
0:54
dish. I'm going to be adding some
0:56
Calabrian chili peppers, but we'll get
0:58
to that towards the very end. Another
1:01
change is I want to see if you can make
1:03
this dish and do it well glutenfree.
1:06
This dish traditionally needs regular
1:09
flour because it relies on that gluten
1:12
formation while you make the dough to
1:15
contribute towards the the elasticity,
1:18
the chewiness along with the cheese and
1:20
the cream sauce that it has. So, a GF
1:24
flour will really be putting that to the
1:26
test. The good thing though is the GF
1:28
flour that I'm using does have some
1:30
zantham gum already in it in the blend
1:34
for this flour mixture. So, it should
1:37
help with the elasticity. But because
1:39
this dough is gluten-free, we have to be
1:41
a bit creative and how we handle rolling
1:44
this out super thin to get it ready for
1:47
the filling. But we'll get to that
1:49
later. Let's not get too ahead of
1:51
ourselves. I'm going to add in beaten
1:53
egg, some molten butter, in this case a
1:56
garlic butter, which is going to be
1:58
super fragrant, and some water. Gloves
2:02
always help with dough. Just make sure
2:04
you knead this now into a soft and
2:07
pliable dough. If it's too dry, add a
2:11
bit of water at a time until it looks
2:14
kind of like this. Now, just let this
2:15
sit for 15 to 20 minutes to let it
2:18
finish hydrating. Wrap it up in plastic
2:21
wrap. While that's going on, let's make
2:24
the filling. For the filling, we have
2:26
some cottage cheese. If your cottage
2:28
cheese is too watery, then drain it, but
2:31
mine is pretty thick. Add the sour
2:33
cream. This is the full fat variety
2:36
along with an egg. Some shredded
2:38
cheddar. And we kind of like made this
2:40
cheddar really special. We got like this
2:42
special 5-year-old white cheddar. Always
2:45
delicious. Add some of your ground
2:48
nutmeg, garlic powder, thyme,
2:52
salt, and pepper. And now you just mix
2:55
this until it's really well blended
2:58
together. We are here at the rolling
3:00
part, and that's where we have to be a
3:02
bit more creative because if you try to
3:04
roll this out on a regular work surface,
3:07
you're going to get lots of cracks. It's
3:09
going to stick. It's going to be a
3:10
nightmare. So instead, grab two large
3:13
pieces of parchment paper. Think of how
3:16
big this might roll out to and get more
3:19
than that, bigger. I'm going to roughly
3:22
shape it out into the shape of a
3:24
rectangle or a square. And then put it
3:28
smack down in the middle of that
3:30
parchment and start rolling. Once you
3:32
have rolled it out thin enough and
3:36
you've made all your checks and you've
3:38
done all your checks, there's no weird
3:40
thick spots, take a look because you
3:43
probably will get these weird cracked
3:46
edges which we have to fix. And for
3:49
that, just going to cut them in like a
3:51
straight line. take the scraps and try
3:54
to like make it into a relatively
3:57
straight edge by patching it up, putting
4:00
the parchment back on, and doing my best
4:04
to make it into an even shape because
4:06
the filling has to be on the entire
4:08
surface area. Now, at first it may seem
4:11
like a lot of filling, and it did to me
4:13
as well. Again, I'm not Croatian. I've
4:15
never had Croatian food and this is
4:19
something that I'm exploring and
4:21
learning as I go. This is one of those
4:23
special kind of recipes. So, I did my
4:25
best to spread out that filling all over
4:29
that dough and leave a really thin edge
4:32
on the side because it will spread a bit
4:35
as you start rolling. And the rolling is
4:37
going to be very interesting. I
4:38
essentially made use of the parchment
4:41
and just delicately folded it upon
4:44
itself. Just lightly roll and roll and
4:48
roll. And when I get to the edge with
4:50
the seam, roll it. I just roll it upon
4:54
itself so that the seam side is at the
4:56
bottom so we can get a nice seal. Now, I
4:59
wish I had not forgotten to hit record,
5:02
but I essentially took that roll, made
5:06
some lines to cut it in half, and then
5:10
half that, and then half that to make
5:12
about eight slices. I'm going to butter
5:14
up the casserole that I'm going to bake
5:15
this in. I used a cake server to
5:18
essentially lift it up and line it up
5:22
standing straight on the casserole
5:25
that's buttered up. Here's where the
5:27
Calavian peppers that I promised are
5:29
going to come into play. Grab a generous
5:31
amount. I love my heat. I need some
5:35
heat. It just seemed a bit too plain to
5:36
me. And this is my twist on this stru
5:40
recipe. I'm also using some lactoseree
5:43
heavy cream. I needed 10% cream.
5:46
Couldn't find it. Only found the heavy
5:48
cream variety. So instead, I diluted the
5:51
heavy cream with about 1/4 cup of water
5:53
to get the same result. And then pour on
5:57
carefully that cream mixture from
5:59
earlier. And then here's some more
6:02
garlic butter. I'm going to melt that.
6:03
And then pour that over the top as well.
6:06
And then finally top with the remaining
6:09
cheddar. Can't wait to eat this once
6:12
it's baked. This can now go in your
6:15
oven. It's been preheating at 375° F.
6:18
I'm just going to pop it on the top rack
6:20
of my oven and bake it for about 45
6:23
minutes. With about 7 minutes remaining,
6:26
actually, I noticed that the top wasn't
6:29
as brown. So, I bumped up the heat to
6:31
400 and the color and the aroma
6:34
instantly changed as the browning and
6:37
the caramelization started to take
6:39
place. Let this sit for about 10 minutes
6:42
and get ready to enjoy this thrui. I
6:46
probably wouldn't have waited if it
6:47
wasn't for the video. I have to like
6:48
show a beautiful piece. But if you can't
6:51
wait either while this rests, check out
6:54
how to make my scalloped potatoes
6:56
because that's kind of very similar.
6:58
It's cheese and cream instead of bread
7:01
though. It's potatoes. Let's now take a
7:04
look at what this looks like after it
7:06
has rested. You know, I've never had
7:08
Croatian food, but after making this,
7:11
let's have a look at that. I think I'm a
7:13
big fan of it. But I want to know what
7:16
else there is to creation food. Struley
7:19
was born in northern Croatia in the
7:22
quiet hills of Zagorier where home cooks
7:25
learned to stretch dough so thin that it
7:29
could catch the light. It was then
7:30
filled with fresh cheese, eggs, and
7:33
cream. Over time, Stukley became a
7:36
symbol of comfort and celebration.
7:38
Boiled or baked, savory or sweet. And
7:42
today, Zagorski sugli are protected as
7:48
cultural heritage. It's simply not just
