The green heart of Croatia, as Gorski kotar is called, hides delicious forest fruit, blueberries definitely being the highlight of them. With their colour and sweet and sour taste, they are excellent for preparing various desserts. At Gorski kotar they are traditionally dressed in filo pastry in the form of a strudel. You can taste it in renowned vacation resorts of Gorski kotar, but also at your home.
500 g (17.5 oz) soft flour
pinch of salt
50 ml (1.7 fl oz) oil
250 ml (8.5 fl oz) lukewarm water
oil for coating
1 kg (2.20 lb) blueberries
2 tablespoons rum
100 g (3.5 oz) sugar
2 packs vanilla sugar
(20 g/4 teaspoons)
1 teaspoon ground cinnamon
100 g (4.2 oz) butter
100 g (4.2 oz) breadcrumbs
Sieve the flour, add salt, oil and water. Use an electric mixer and mix the ingredients for 15 minutes until you get a mid hard pastry. Form two loafs which you coat with oil on both sides,
cover with plastic foil and let them stand for about 30 minutes.
Mix the blueberries with rum and mixture of sugar, vanilla sugar and cinnamon.
Sprinkle the tablecloth with flour, place the pastry in the middle and roll it thinly with a roller. If necessary, additionally flour the tablecloth during rolling. Coat with 3 tablespoons oil and let it stand for 10 minutes. Dissolve the butter on low fire.
Continue to thin the pastry with your hands (use the upper parts of your palms and slowly pull the pastry towards the edge of the table). Cut the thicker edges. Pour several spoonful of melted butter over the pastry. Distribute half of the filling onto one third of the pastry. Sprinkle with half of the breadcrumbs and fold the edge of the pastry over the filling. Then use the tablecloth to roll the pastry so you get a strudel.
Straighten the thickness of the strudel, cut it in half (depending on the size of the baking pan) and move onto an oiled baking pan. Repeat the procedure with the second ball of pastry as well. Use the remaining butter to coat the strudels and bake in the oven heated to 180 °C (356 °F) for 45 minutes.
Leave the strudels to cool a bit and then sprinkle with powder sugar.
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