Bučnica (Sweet) – Croatian Pumpkin-Cheese Pie

Tips, Troubleshooting & Variations

• Ingredient Notes & Substitutions: - Dough: Homemade dough typically contains flour, water, oil, a bit of vinegar and salt. For simplicity, phyllo works well. If using phyllo, layer 2–3 sheets at a time with butter. - Pumpkin: Zucchini-like squash can be used for convenience (peel if thick-skinned). Squeeze out excess moisture to avoid soggy pastry. - Cheese: Skuta (cottage cheese) is traditional, but ricotta or farmer’s cheese works. Even yogurt can substitute some or all of the cheese if needed. - Sweet Variation: Ensure you use enough sugar if preparing as a dessert. For the savory route, omit sugar and add salt to taste.
• Serving Suggestions: Bučnica is excellent warm as a dessert slice, perhaps with a dollop of whipped cream or yogurt. For a festive touch, top each serving with a spoonful of sweetened sour cream or a drizzle of honey. It can also be a hearty breakfast, paired with a mild cheese or fruit compote.
• Storage: Store leftovers covered at room temperature for 2–3 days, or refrigerated for up to 5 days. Reheat slices in a warm oven to crisp up the pastry again. The filling stays moist, and reheating restores a just-baked texture. This strudel freezes well – wrap tightly and freeze up to 1 month; thaw overnight and reheat.
• Variations & Substitutions - Sweet Bučnica: Stir 2 tablespoons sugar and 1 teaspoon cinnamon directly into the pumpkin-cheese filling if you want extra sweetness throughout. Add raisins or chopped apples for fruity bursts. Poppyseed or walnut topping: Instead of only powdered sugar, mix sesame or poppy seeds with a bit of sugar and sprinkle on top of the buttered dough before baking for a crunchy twist. Walnuts on top are traditional in some regions. Vegetarian/Vegan: Use olive oil instead of butter, and replace eggs with a flax “egg” (1 tablespoon ground flaxseed + 3 tbsp water per egg). Use tofu blended with sugar and cinnamon as a cheese substitute. Ensure pastry is vegan (egg wash optional). Cheese emphasis: For a richer cheese flavor, use 300 g cottage cheese and 200 g ricotta, or stir grated Emmental (or Swiss cheese) into the filling and reduce sugar. This creates a sweeter custard-like interior.
• Chef’s Tips - Drain squash well: Excess moisture is the main cause of soggy pastries. Always squeeze as much liquid out of the grated squash or pumpkin as possible. Stretch dough carefully: If using homemade dough, handle gently. Tearing is easy if pulled too hard. Phyllo is more forgiving if you have trouble stretching. Seal seams: For rolled logs, seal the dough seam by pinching or tucking under so the filling doesn’t leak during baking.
• Equipment Needed: Large mixing bowls. Rolling pin (if making dough). Pastry brush. Grater (for pumpkin). Baking dish (square or circular, about 20–25 cm). Kitchen towel or plastic wrap (for dough resting). Knife and cutting board.