Recipe
Bučnice
A thin pulled dough and a filling of grated pumpkin, fresh cheese and sour cream. Crisp outside, soft inside. This is not a sweet cinnamon strudel.
Bučnice takes about 115 minutes and makes 8 servings. Each serving has 550 kcal.
- Preparation
- 70 minutes
- Cooking
- 45 minutes
- Total time
- 115 minutes
- Servings
- 8
Nutrition per serving
- Calories
- 550 kcal
- Protein
- 16 g
- Carbohydrates
- 52 g
- Fat
- 28 g
Ingredients
- All-purpose flour550 g
- Salt1 pinch
- Sunflower oil5 tbsp
- Warm water300 ml
- Pumpkin600 g
- Fresh cow's cheese450 g
- Sour cream220 ml
- Eggs2 pcs
- Butter30 g
Instructions
- 1
Heat the oven to 190 °C. Oil the tray.
- 2
Grate the pumpkin, salt it and leave it in a colander for 30–60 minutes. Then squeeze it dry.
Tip: Squeeze the pumpkin well. The less water left in it, the less soggy the pie.
- 3
Mix the flour with salt. Add the oil and lukewarm water a little at a time. Knead a smooth dough, oil it, cover and rest 30 minutes.
- 4
Crumble the cheese. Stir in the eggs and sour cream, then the well-drained pumpkin. Add salt only if it needs it.
- 5
Pull the dough as thin as you can. Trim the thick edges.
- 6
Spread the filling over the dough, not right to the edge. Use the cloth to roll it into two rolls.
- 7
Cut the rolls into pieces and pack them in the tray. Put a flake of butter on each.
- 8
Bake 40–45 minutes until golden. Serve warm or cooled, with yogurt or a glass of milk.
Cooking methods
On the stove
Dough and filling need no hob. The tray goes into a 190 °C oven.
On induction
The hob stays off. Oven at 190 °C, middle shelf. For the last 5 minutes you can raise it to 210 °C for a deeper crust.
Over an open fire
A lidded cast-iron pot or a deep covered tray beside the embers, about 50 minutes. The crust will not match the oven, but the filling will cook.
Recipe questions
- How long does this recipe take?
- Plan for about 115 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 8 servings.
- Can I cook this recipe on induction?
- Yes. The hob stays off. Oven at 190 °C, middle shelf. For the last 5 minutes you can raise it to 210 °C for a deeper crust.
- Can I cook this recipe over an open fire?
- Yes. A lidded cast-iron pot or a deep covered tray beside the embers, about 50 minutes. The crust will not match the oven, but the filling will cook.
- 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.
