👨‍🍳 Instructions

1. 1

   Make the dough: Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and sour cream, and mix until a dough forms. Knead briefly until smooth.

   💡 Tip: Do not overwork the dough.
2. 2

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3. 3

   Prepare the filling: In a bowl, combine the drained cottage cheese, grated horseradish, chopped chives, and parsley. Mix well.

   💡 Tip: Adjust the amount of horseradish to your spice preference.
4. 4

   Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

5. 5

   Roll out the chilled dough thinly on a lightly floured surface. Cut into squares of about 10x10 cm.

   💡 Tip: The dough should be very thin, almost translucent.
6. 6

   Place a spoonful of the cottage cheese filling in the center of each dough square.

   💡 Tip: Don't overfill, or the pastry might tear.
7. 7

   Fold the dough diagonally to form a triangle, pressing the edges firmly to seal. Then, bring the two bottom corners together and press to seal, creating the characteristic 'željnk' shape.

   💡 Tip: Ensure all edges are well sealed to prevent leakage.
8. 8

   Place the formed željnk on the prepared baking sheet. Brush the tops with the beaten egg wash.

   💡 Tip: Egg wash gives a golden-brown finish.
9. 9

   Bake for 20-25 minutes, or until golden brown and puffed.

10. 10

    Serve warm.

    💡 Tip: These are best enjoyed fresh from the oven.