Author Notes
This strudel is very popular, especially in continental Croatia. My mom's original recipe is made with light green young pumpkin and farmer cheese, now I use zucchini and ricotta. Most of the time I am making homemade dough but sometimes an easier way is to just buy phyllo dough and you are halfway there. —anka
Ingredients
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500 grams
phyllo dough
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4-5
zucchinis, grated (approximately 1KG),
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500 grams
ricotta cheese
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2 teaspoons
salt,
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100 grams
sour cream
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2
eggs
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oil or melted butter to brush the phyllo sheet
Directions
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Preheat oven to 350 F.
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Grate zucchini, season with 1 tsp salt and leave approx 20-30 min, squeeze with your hands to get all water out and then mixed with ricotta cheese, eggs, sour cream and 1 tsp salt.
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Put one sheet phyllo dough on the table and brush with melted butter or oil, place a second sheet of the first dough, also brush with the butter or oil, put the filling on 1/3 of the prepared phyllo sheets and roll into a strudel. Repeat with the other dough and filling. You will have 6 rolls.
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Brush with butter or oil and put in the oven. Bake about 25-30 minutes Serve hot or room temperature.
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