Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Batch strudel dough |
| 2 pounds | Firm whole-milk ricotta cheese |
| ½ cup | Sugar |
| 1 teaspoon | Vanilla extract |
| 2 teaspoons | Grated lemon zest |
| ½ teaspoon | Ground cinnamon |
| 4 larges | Egg yolks |
| 2 cups | Sour-cherry filling |
| 12 tablespoons | Unsalted butter; melted |
| ½ cup | Unseasoned bread crumbs |
| \N \N | Confectioner' sugar; (optional) |
| \N \N | === HAND PULLED STRUDEL DOUGH === |
| 3 cups | Unbleached flour |
| ½ teaspoon | Salt |
| 2 larges | Eggs |
| 1 tablespoon | Canola oil |
| \N \N | === SOUR CHERRY FILLING === |
| 3 pounds | Fresh or frozen sour cherries |
| 3 cups | Sugar |
| 1 \N | Cinnamon stick; 3\" long |
Heat oven to 350 degrees. Make the strudel dough through step three of the strudel dough recipe. While dough rests, prepare the fillings. In a large bowl, mix ricotta, granulated sugar, vanilla, zest, and cinnamon. Add the egg yolks, one at a time, and stir well. Prepare the sour cherry filling recipe. Pull out strudel dough on a floured tablecloth or sheet following steps four and five of the strudel dough recipe. Paint the surface of the pulled-out dough with melted butter, saving 1 tablespoon to baste the outside of the strudel. Sprinkle the dough with bread crumbs. Spread the ricotta filling over about one-third of the dough with a rubber spatula.
Sprinkle drained sour cherry filling over ricotta cheese filling. Beginning at one end, fold about 8 inches of strudel dough over fillings. Lift tablecloth from that end, and roll the strudel into a tight cylinder, folding in the ends occasionally to create a seal. Line a jelly roll pan with parchment paper, and butter parchment. Roll strudel from tablecloth into the pan and bend the strudel into a horseshoe shape. Brush the outside of the strudel with the remaining tablespoon of butter. Poke a few holes in the top of the strudel with a fork. Bake for 45 to 50 minutes, or until the crust is crisp and deeply golden in color. Cool the strudel on a rack for about an hour or until it is just slightly warm. While still on the parchment, slide the strudel onto a large cutting board. Loosen it from the parchment by gently sliding a long knife or spatula underneath the strudel.
Lightly dust strudel with confectioners' sugar, and serve.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 469 Calories (kcal); 15g Total Fat; (28% calories from fat); 5g Protein; 81g Carbohydrate; 133mg Cholesterol; 103mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 4 Other Carbohydrates
Recipe by: Martha Stewart
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