I’ve always loved trying out comfort foods from different places, and this Croatian Chicken Strukli is one I keep making again and again.
It’s great for a cozy dinner or a special weekend meal.
It’s a special baked dish that’s tasty and filling, a bit different from your everyday chicken recipes.
Recipe Overview
Croatian Chicken Strukli is like a savory pastry with a creamy, cheesy chicken filling.
Imagine a mix between a casserole and filled pasta, but without the usual pasta shapes.
It’s soft inside, almost like a dumpling, with a nicely browned top.
This recipe is best served warm, right out of the oven. It’s awesome as a main dish, maybe with a simple green salad. You can change it up, but the basic recipe is yummy!
Croatian Chicken Strukli Ingredients
- 1 package (about 1 pound) of phyllo dough, make sure it’s not frozen
- 2 tablespoons olive oil
- 1 large onion, chopped into small pieces
- 2 cloves garlic, chopped finely
- 1.5 pounds boneless, skinless chicken breasts, cooked and pulled apart
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 cup of all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, mixed lightly
Make sure the phyllo dough is completely soft before you start. Frozen dough will rip easily.
You can use any onion you have. I like yellow onions because they taste mild. If you don’t have cottage cheese, ricotta is a good substitute.
For the chicken, cook it ahead by boiling, baking, or use a rotisserie chicken to save time.
Step-by-Step Instructions
- First, turn your oven on to 375°F (190°C). Put a little oil in a 9×13 inch baking dish.
- Heat olive oil in a big pan on medium heat. Add the onion and cook until it’s soft, about 5 minutes. Add the garlic and cook for another minute, until it smells good. Don’t burn the garlic!
- Add the chicken, salt, pepper, paprika, and thyme to the pan. Mix it all up and cook for a few minutes, so the flavors mix. Then, put this tasty mix aside.
- In a different, medium pot, mix together your flour and about a 1/2 cup of your chicken broth. keep mixing until smooth.
- Add the rest of the broth to the pot and cook on medium heat, mixing all the time, until it gets thick. This makes the base of your creamy sauce.
- Take it off the heat and add the sour cream, cottage cheese, Parmesan, and eggs. Mix until it’s smooth. This is your creamy, cheesy sauce!
- Carefully open the phyllo dough. Put one sheet in the baking dish. Brush it lightly with a little melted butter or oil (you can skip brushing every layer and just do every other one – it will still taste great!). Do this with two more sheets, putting them on top of each other.
- Spread about 1/3 of the chicken mix evenly over the phyllo.
- Add another three layers of phyllo, brushing each with butter or oil.
- Do steps 8 and 9 two more times. You’ll have layers of chicken and phyllo. You should finish with phyllo on top.
- Pour the creamy cheese sauce evenly over the top layer.
- Bake in the oven for 30-35 minutes, until the top is golden brown and the filling is bubbly. Watch it so the phyllo doesn’t burn. If it gets too brown, cover it loosely with foil.
- Let the Strukli cool for about 10 minutes before cutting and serving. This helps the filling set.
Variations & Tips
- Adding Veggies: You can add cooked vegetables like mushrooms, spinach, or bell peppers to the chicken for more flavor and vitamins.
- Different Cheeses: Try other cheeses! Add some mozzarella or provolone to the cheese sauce.
- Make Ahead: You can put the Strukli together, cover it with plastic wrap, and keep it in the fridge for up to 24 hours before baking.
- Storing Leftovers: Keep leftovers in a sealed container in the fridge for up to 3 days.
- Reheating: Warm up single servings in the microwave or the whole dish in a 350°F (175°C) oven.
- Serving Idea Serve with a fresh salad.
Key Details of Croatian Chicken Strukli
- Prep time: 30 minutes
- Cook time: 35 minutes
- Total time: 1 hour 5 minutes
- Servings: 8-10
- What you’ll need: 9×13 inch baking dish, large pan, medium pot, pastry brush (if you have one)
FAQ
What if my phyllo dough tears?
It’s okay! Phyllo dough is very thin and tears easily. Small tears are fine. Just fix them as best you can. It will all bake together, and you won’t see the small mistakes.
Can I use different meat?
Yes! Turkey is a great option.
Can I make this without gluten?
Traditional phyllo dough has gluten. It might be hard to find a gluten-free phyllo dough, but if you find one, it could work. Follow the directions on the gluten-free phyllo package.
How do I know when it’s cooked?
The Strukli is ready when the top is golden brown and the filling is bubbly. The inside should be 165°F (74°C) to be safe to eat.
Can I freeze Strukli?
Yes, you can freeze it after baking. Let it cool down, then wrap it well in plastic wrap and foil. Freeze for up to 2 months. Thaw it in the fridge overnight and reheat in the oven.
What If I don’t have a pastry brush?
No problem! A pastry brush helps spread the butter or oil, but you can use a spoon or even your clean fingers. Just put a little bit on each layer.
Croatian Chicken Strukli
Ingredients
- 1 package about 1 pound of phyllo dough, make sure it's not frozen
- 2 tablespoons olive oil
- 1 large onion chopped into small pieces
- 2 cloves garlic chopped finely
- 1.5 pounds boneless skinless chicken breasts, cooked and pulled apart
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 cup of all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs mixed lightly
Instructions
- First, turn your oven on to 375°F (190°C). Put a little oil in a 9x13 inch baking dish.
- Heat olive oil in a big pan on medium heat. Add the onion and cook until it's soft, about 5 minutes. Add the garlic and cook for another minute, until it smells good. Don't burn the garlic!
- Add the chicken, salt, pepper, paprika, and thyme to the pan. Mix it all up and cook for a few minutes, so the flavors mix. Then, put this tasty mix aside.
- In a different, medium pot, mix together your flour and about a 1/2 cup of your chicken broth. keep mixing until smooth.
- Add the rest of the broth to the pot and cook on medium heat, mixing all the time, until it gets thick. This makes the base of your creamy sauce.
- Take it off the heat and add the sour cream, cottage cheese, Parmesan, and eggs. Mix until it's smooth. This is your creamy, cheesy sauce!
- Carefully open the phyllo dough. Put one sheet in the baking dish. Brush it lightly with a little melted butter or oil (you can skip brushing every layer and just do every other one – it will still taste great!). Do this with two more sheets, putting them on top of each other.
- Spread about 1/3 of the chicken mix evenly over the phyllo.
- Add another three layers of phyllo, brushing each with butter or oil.
- Do steps 8 and 9 two more times. You'll have layers of chicken and phyllo. You should finish with phyllo on top.
- Pour the creamy cheese sauce evenly over the top layer.
- Bake in the oven for 30-35 minutes, until the top is golden brown and the filling is bubbly. Watch it so the phyllo doesn't burn. If it gets too brown, cover it loosely with foil.
- Let the Strukli cool for about 10 minutes before cutting and serving. This helps the filling set.