Zagorski štrukli

Method

1. Tip 100 g of plain flour onto the work surface with 1 pinch of salt, make a well and add 1 tsp of sunflower oil, 0.25 tsp of white wine vinegar and 60 ml of lukewarm water. Work it together, then knead firmly for 8 minutes until the dough is smooth, soft and elastic and no longer sticks to your hands. Shape it into a ball, brush it with a few drops of oil, and cover with a bowl that has been rinsed in hot water. Rest 30 minutes at room temperature — the dough must relax or it will tear when stretched.
2. While the dough rests, mash 150 g of well-drained fresh cow's cheese in a bowl with a fork until fairly smooth. Beat in 1 egg and 1 tbsp of sour cream and season with 1 pinch of salt. The filling should be thick and spoonable, not runny; if the cheese is wet, press it in a sieve first.
3. Spread a clean tea towel on the table and dust it lightly with flour. Roll the dough out on it as far as you can, then slide your floured hands underneath and stretch it outwards from the centre, working around the edges, until it is a thin, almost transparent sheet about 40 x 30 cm. Trim away any thick border.