Enable or disable the website's use of functional and/or advertising cookies Privacy Policy.

Savoury roll with ajvar

Clock icon
Preparation time- 
1 hour
Cooking time icon
Cooking time- 
1 hour
Number of meals icon
Quantity - 
6-8 persons

Is there anything nicer than ajvar wrapped in the thin, soft dough of aproper homemade strudel roll! The recipe for this wonderfully spicy and decorative roll with ajvar comes from the blog Jekin kapric by Jeka Marić. This roll is excellent as a decorationfor a holiday table or Sunday lunch, and together with a little salad it canquickly make up an entire meal. No matter what occasion you’re preparing for, we are certain that you’ll be just as thrilled with these as we are.

  • 900 g flour
  • 1 cube fresh yeast (40 g)
  • 250 ml warm milk
  • 250 ml warm water
  • 100 ml oil
  • 2 tbsp sugar
  • 2 level tsp salt
  • Filling:
  • 120 g butter
  • 200 g feta cheese
  • 200 g Bakina Tajna hot ajvar
  • Coating:
  • 1 egg yolk, 2 tbsp oil, your choice of seeds
Instructions for preparing

Take the butter out of the fridge to so ften at room temperature.

Stir a teaspoon of flour and teaspoon of crumbled yeast into the warm milk and leave in a warm place to foam.

Place in a large dish the flour, add the yeast activated in the milk, the warm water, oil, salt and sugar.

Mixt he smooth, soft dough, which should not be sticky, cover the dish with a clean cloth or cling film and leave for about 45 minutes to stand in a warm place for the dough to rise twice.

Meanwhile use a mixer to mix the softened butter, cheese and ajvar.

Divide the risen dough into two equal parts.

Spread flour on the work surface and roll out the first part of the dough with a roller until it is approximately half a centimetre thick (it should be about 40x 35 cm).

Cover the dough with half the ajvar filling, then start to roll up the longer sides so the rolls ‘meet’ in the middle.

Move the wrap to a greased or parchment-covered baking tin.

Preparethe other part of the dough in the same way.

Cover the rolls with a clean towel so they do not dry out, and leave for another 10-15 minutes to rise in the baking tin while the oven heats up. To stop the rolls sticking together while baking, you can place a piece of aluminium foil between them.

Before baking, coat the rolls with egg yolk whisked with a little oil, and spread your choice of seeds. Cover the entire baking tin with aluminium foil so the rolls do not get over-baked; for the first 20 minutes of baking the rolls should be covered, then uncover them and bake until done (approximately 35 minutes at 180 degrees in a convection oven).