Make Ahead

Bučnica ( Zucchini strudel )

August 23, 2015
0 Ratings
Photo by anka
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

  • Serves many people
  • 500 grams phyllo dough
  • 4-5 zucchinis, grated (approximately 1KG),
  • 500 grams ricotta cheese
  • 2 teaspoons salt,
  • 100 grams sour cream
  • 2 eggs
  • oil or melted butter to brush the phyllo sheet
In This Recipe
  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. Brush with butter or oil and put in the oven. Bake about 25-30 minutes Serve hot or room temperature.

See what other Food52ers are saying.

4 Reviews

thi September 10, 2015
Thank you.
thi August 24, 2015
This looks amazing. Can you share your homemade dough recipe? Phyllo intimidates me. Thank you.
Author Comment
anka August 25, 2015
I usually don't measure ingredients but this video explains perfectly.
Author Comment
anka September 9, 2015