Bucnica is croatian strudel made with summer squash, cottage cheese, cream and eggs wrapped in phyllo dough.
BUCNICA (Squash Cottage Cheese Strudel)
- 400 g flour 0.9 lb
- 1 tsp vinegar
- 1 tsp salt
- 1 cup – 1 1/2 lukewarm water
- 500 g summer squash grated, 1 lb 2 oz
- 500 g cottage cheese 1 lb 2 oz
- 1 cup sour cream
- 50 g butter melted, 1.7 oz
- 2 eggs
- 1 egg
- 1 cup sour cream
DOUGH: Sift flour, add salt. Stir in slowly lukewarm water, and work until dough does not stick to the hands. Flour board, and roll as thin as possible. Do not tear. Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper.
FILLING: Mix squash and salt, let stand for 20 minutes, and then squeeze out the excess moisture. Add cheese, cream, butter and eggs.
Spread filling over the dough. Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself.
Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Mix egg and sour cream. Pour over strudel.
Bake for 40- 60 minutes until golden.
Umm. At what overn temperature do you bake this?
175 C (350 F)
What type of squash is used the winter yellow type like hubbard or acorn, or more like zuccini? If zuccini do you peel it? This seems like a wet mixture to put in a thin pastry? And what size should the pastry be so enough to roll sufficiently. Also this is listed as a dessert but no sugar,this surprises me? Lots of questions sorry!
It is more like zucchini, only much larger and light yellowish-green in color, like on this picture: http://i34.tinypic.com/11hwbqp.jpg . You should peel it and take seeds out.
The mixture is supposed to be wet.
I usually stretch the dough over my entire kitchen table which is about 140×70 cm (55×27 inch).
Some people like bucnica just seasoned with salt, while others put sugar in it (1 or 2 Tbsp). Very often we sprinkle it with sugar after baking.
The ads cover up the directions. What temp!?