Recipe
Bučnica
Zagreb pumpkin strudel: homemade thin dough, salted grated pumpkin, cottage cheese and sour cream. Baked until the top blisters gold.
Bučnica takes about 80 minutes and makes 6 servings. Each serving has 521 kcal.
- Preparation
- 45 minutes
- Cooking
- 35 minutes
- Total time
- 80 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 521 kcal
- Protein
- 16.8 g
- Carbohydrates
- 52.4 g
- Fat
- 26.1 g
Ingredients
- All-purpose flour400 g
- Lard40 g
- Eggs3 pcs
- Warm water120 ml
- Salt1 tsp
- Hokkaido pumpkin800 g
- Cottage cheese350 g
- Sour cream200 g
- Butter20 g
Instructions
- 1
Heat the oven to 195°C.
- 2
Pile the flour on the board, make a well, add 1 teaspoon salt, the lard, 1 egg and the warm water. Knead 8 minutes into a smooth, slightly oily dough.
- 3
Cover the dough with a warm bowl and rest it 30 minutes. It should stretch without tearing.
- 4
Grate the pumpkin on the coarse side. Toss with a teaspoon of salt and leave 10 minutes in a colander. Squeeze hard - wet pumpkin sogs the roll.
Tip: Salt and squeeze the pumpkin or the dough tears and the bottom steams instead of crisping.
- 5
Beat the remaining 2 eggs with the cottage cheese, sour cream and a pinch of salt. Fold in the squeezed pumpkin.
- 6
On a floured cloth roll and pull the dough into a thin rectangle you can almost read through. Brush with melted butter.
Tip: Pull from the center outward with the backs of your hands. If a hole opens, pinch a scrap of dough over it - do not start again.
- 7
Spread the filling, leaving a 3 cm border. Roll with the cloth, tuck the ends, and lay the roll seam-down on a buttered tray.
- 8
Bake 30 minutes until the crust is deep gold and the filling no longer wobbles in the center.
- 9
Rest 10 minutes so the slices hold. Cut on the diagonal and serve warm.
Cooking methods
On the stove
The dough is mixed on the board; the only heat is the oven. If you melt the lard first, do it in a small pan over the lowest gas flame so it liquefies without browning. Bake on a middle rack at 195°C - too high and the crust blacks before the cheese sets.
On induction
Melt lard or butter on level 2 in a small saucepan. Everything else is oven work. If your induction oven runs hot, start at 190°C and add 5 minutes rather than blasting 210°C.
Over an open fire
The roll needs an oven or a Dutch oven with coals on the lid. Over open flame the thin dough scorches before the filling cooks. You can rest and fill the dough at the table, then bake at home.
Recipe questions
- How long does this recipe take?
- Plan for about 80 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. Melt lard or butter on level 2 in a small saucepan. Everything else is oven work. If your induction oven runs hot, start at 190°C and add 5 minutes rather than blasting 210°C.
- Can I cook this recipe over an open fire?
- Yes. The roll needs an oven or a Dutch oven with coals on the lid. Over open flame the thin dough scorches before the filling cooks. You can rest and fill the dough at the table, then bake at home.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
