Zagorski štrukli

Step 1: Mix 10 ½ oz plain flour and ½ tsp salt in a bowl, add ¾ cup lukewarm water and 1 tbsp of the 1 tbsp sunflower oil, and knead for 8–10 minutes until smooth, soft and elastic, with no stickiness.

Step 2: Shape into a ball, brush with the rest of the 2 tbsp sunflower oil, cover with a warmed bowl and rest for at least 45 minutes; a well-rested dough stretches without fighting back.

Step 3: Meanwhile, mash 1 ⅛ lb fresh cow's cheese (svježi sir) or cottage cheese with 2 eggs, 5 ½ oz sour cream and 1 tsp salt until fairly smooth. It should be thick enough to hold its shape on a spoon.

Step 4: Cover a table with a clean cloth and dust with flour. Roll the dough out a little, then lift it on the backs of your hands and stretch it gently from the centre outwards, walking round the table, until it is thin enough to read through, about 70 × 90 cm. Trim off the thick edges. Small holes don't matter.

Step 5: Dot the filling evenly over the dough, leaving a 5 cm border. Lift the cloth along one long side to roll the dough loosely over the filling into a long sausage.

Step 6: Press the edge of a small plate down every 8–10 cm to cut and seal the roll into pieces, pinching the ends closed.

Step 7: Heat the oven to 400°F. Bring a large wide pan of salted water to a gentle simmer and slide in the štrukli a few at a time. Poach until they float and look puffed, about 8 minutes, then lift out with a slotted spoon.

Step 8: Lay them in a buttered ovenproof dish, brush with 1 oz butter and pour ¾ cup double cream over and around them.

Step 9: Bake until the cream is bubbling and the tops are blistered and golden brown, about 20 minutes. Serve hot, as they are or with a green salad.