Flavors · Krapina-Zagorje

Zagorski štrukli

Dough rolled very thin, filled with fresh cheese, eggs and cream, rolled up and cut into pieces that are cooked or baked. It is the dish of Hrvatsko zagorje, with EU geographical indication and protection as an intangible cultural heritage.

Traditional dish from Krapina-Zagorje

Also known as: Zagorski štruklji, Štrukli, Štrukle

Updated November 2026

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Zagorski štrukli — Krapina-Zagorje, Croatia — Zagorski štrukli

Zagorski štrukli — Krapina-Zagorje, Croatia

Štrukli are made with dough stretched by hand until it is as thin as paper. Over it is spread a filling of fresh cow’s cheese, eggs and heavy cream. The dough is rolled up, cut into pieces and, depending on the recipe, either cooked in water or baked in the oven with cream on top.

The dish comes from Hrvatsko zagorje, the hilly region north of Zagreb. The name 'Zagorski štrukli', also written 'Zagorski štruklji', is a protected geographical indication in the European Union, registered in 2022 at the request of an association of Zagorje producers. Croatia’s Ministry of Culture registered the preparation of štrukli as intangible cultural heritage, because it is a know-how that almost every cook in Zagorje masters.

Štrukli can be savory or sweet and appear in various forms: boiled, baked, in soup, as an appetizer, main course or dessert. In baked versions, the pieces go into the oven with cream until golden brown.

In Zagreb, many restaurants serve Zagorje štrukli, and the capital’s tourist guides recommend trying them during your visit.

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Where it comes from

Krapina-Zagorje
Dish of Hrvatsko zagorje, the hilly region north of Zagreb that gives the geographical indication its name.

Ingredients

Wheat flour, water, salt and oil for the dough, with egg optional; fresh cow’s cheese, eggs, heavy cream and salt for the filling; cream on top for baked versions.

How it is eaten

Boiled, served with butter or in a soup, or baked with cream until golden; savory as an appetizer or main course, sweet as a dessert.

When it is eaten

Sunday and festive lunches in Zagorje; served year-round in homes and restaurants of the region and in Zagreb.

Your questions

Questions about Zagorski štrukli

What are štrukli?

Dough rolled very thin, filled with fresh cheese, eggs and cream, rolled up and cut into pieces that are cooked or baked.

Are štrukli from Zagreb or Zagorje?

They are from Hrvatsko zagorje, north of Zagreb, which holds the dish’s geographical indication; in Zagreb they appear on the menus of many restaurants.

What is the difference between boiled and baked štrukli?

Boiled ones are made in water and served with butter or in soup; the baked ones go into the oven with cream until golden.

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