Štruklji is one of the most typical Slovenian dishes, consisting of different varieties of rolled dough that is filled with either savory or sweet ingredients such as cottage cheese, walnuts, apples, and poppy seeds. They can be found throughout Slovenia–in home kitchens, restaurants, and numerous mountain huts. Štruklji can be baked or cooked, and one unique variety of the dish is especially popular during spring and summer, when štruklji are filled with fresh tarragon.

Originally, the dish was prepared at celebrations and festivities in order to celebrate the end of hard labor at the farms, and the practice was present until the 1930s, when people started making štruklji throughout the year.

Although they originated as a festive dish that was only served on special occasions, štruklji from Kobarid have become a favorite local dessert that is enjoyed throughout the region. They are prepared with a thin layer of dough and a sweet walnut filling that is enriched with raisins, lemon zest, vanilla, and rum.

When the filling is neatly wrapped, each štrukelj is gently pressed in the middle to achieve its typical shape. It is said that this tradition allows chefs to leave their signature on each handmade štrukelj. These sweet dumplings are best served warm, preferably doused in syrup and dusted with cinnamon, sugar, and ground walnuts, or sprinkled with buttered breadcrumbs.

Sirovi or skutni (skutini) štruklji is a traditional variety of štruklji originating from Slovenia. The dough is made with a mixture of flour, water, eggs, oil, and salt. Once rested, it's rolled out into thin sheets that are topped with a mixture of sour cream and skuta (curd cottage cheese).

Sugar and raisins are sometimes added to the mixture, but they're not mandatory. The dough is rolled up into a log, and the štruklji are wrapped in a kitchen cloth and then boiled in salted water until fully cooked. Once they've been taken out of the pot, the štruklji are cut into smaller pieces, and the dish is then enjoyed as it is or topped with breadcrumbs fried in butter.

Traditionally prepared in western Slovenia, namely the town of Idrija, this popular pasta dish can be described as a variety of ravioli. Žlikrofi are made with two layers of thin pasta dough wrapped around the filling, and apart from their charming shape resembling a bicorne hat, their authentic potato filling is even more distinctive.

Ever since the first references to this delicious Slovenian dish, except for the variations in the filling, the recipe hasn't significantly changed over the years. The oldest written source is found in a 1936 book Naš Idrijski Kot, in which the author describes how the popular žlikrofi were prepared only on special occasions when they were typically filled with potatoes, meat, or turnip mash. 

Ajdovi štruklji is a traditional type of Slovenian štruklji. The dough is usually made with a combination of salted water and buckwheat flour. Once prepared, a smooth mixture of skuta (white curd cheese), eggs, sour cream, and salt is spread over the dough, and it is then tightly rolled in order to make štruklji.

The štruklji are boiled in salted water and then cut into slices before serving. Although the combination of skuta, eggs, and sour cream is the most favored filling, it can also be made with walnuts, various cheeses, or sweet ingredients.

Ajdovi krapi are traditional buckwheat dumplings filled with a mixture of cottage cheese and millet porridge. They are traditionally served topped with sour cream and sprinkled with cracklings. Although ajdovi krapi are a typical Slovenian side dish, they can easily be enjoyed as the main course.

There is also a sweet version which is usually filled with hazelnuts and served doused in vanilla sauce.

Kostelske hrge are traditional Slovenian dumplings originating from the town of Kostel. They’re made with a combination of potatoes, eggs, cracklings, garlic, salt, pepper, butter or lard, parsley, flour, and breadcrumbs. The potatoes are peeled, washed, and grated, then mixed with the eggs, cracklings, garlic, salt, pepper, and chopped parsley.

The mixture is stirred and mixed with flour in order for the dough not to stick. The dough is shaped into dumplings, which are then boiled in salted water. They’re topped with breadcrumbs, cracklings, or sour cream, then served on their own with seasonal salads, or more commonly as an accompaniment to venison.

Gluhi štruklji or snideno testo is a Slovenian specialty originating from the Vipava area. The dumplings are made with a combination of flour, leavening agent, full-fat milk, eggs, oil, salt, sugar, butter, breadcrumbs, and ground walnuts.

The dough is shaped into loaves, boiled, then cut into thin slices. After they have been cut, gluhi štruklji are mixed with sautéed breadcrumbs and sprinkled with sugar and ground walnuts. The name gluhi štruklji (deaf štruklji) refers to the fact that the dumplings have no filling.

Grušavi žlinkrofi are traditional dumplings originating from Slovenia. These small dumplings are typically filled with dried pears and topped with honey. The dough is made with a combination of flour, eggs, milk, and oil. It is then shaped into small loaves that are left to rest before they're rolled out and the filling, consisting of dried pears, is spooned on top of the dough.

Another piece of dough is placed on top, and the dumplings are then cut into squares and pinched in order to be sealed. Once done, the dumplings are usually sprinkled with a combination of breadcrumbs fried in fat and honey.