Pierogi

Thanks everyone for your input...I think I'm going to play around with a recipe I found for Strukli which seems to have most of the ingredients I'm looking for, but just rolled differently.

Just a guess too, but in Hungary (Croatia's neighbor) palacsinta, a sort of crepe, are very traditional. They can be rolled or folded, with a mild cottage-cheese-like filling, or fruit/jam, etc. Very similar to blintzes, but my Hungarian grandmother's were more delicate - though bigger than 'cigarettes,' maybe more the size of fat cigar. She drizzled them with melted butter too. Really delicious.

Lots of eastern european countries have variations of the same dish, so maybe you're thinking of the Croatian version?

Here's an uninformed guess... In The Vegetarian Epicure by Anna Thomas, there is something called 'leniwe pierogi.' it is made with cottage cheese, egge, flour, and garnished with bread crumbs and melted butter. She says the are traditionally rolled out and cut in parallelograms, but she prefers to make them like boiled dumplings. Thomas was originally Polish, so this might be in the right direction.

I don't have an answer for you but the food writer for the St Louis Post Dispatch runs a column of sorts that is dedicated to lost and found recipes. If you e-mail her, with some patience you might get a good one if not the exact same one. I've seen quite a few found recipes on there. Her name is JudithEvans.