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With Lidia by your side, this showstopping dessert is foolproof. You'll need to start preparing the dough and filling at least one day ahead.
Ingredients
The dough
The filling
Breadcrumb mixture
Ricotta filling
Cherries
Ingredient tips
The dough
Step 1
Whisk flour and salt in medium bowl. Drizzle olive oil over; toss with flour. Sprinkle 6 tablespoons water over, 1 tablespoon at a time; mix in with fork (small clumps will form). Knead mixture in bowl until dough comes together and is pliable, adding more water by teaspoonfuls if dough is dry. Turn dough out onto work surface; knead until smooth and elastic, adding flour to work surface only if dough is sticky, about 6 minutes. Flatten into disk. Wrap in plastic; chill overnight. DO AHEADDough can be made 2 days ahead. Keep chilled. Let stand at room temperature 1 hour before rolling.
The filling
Step 2
The strudel dough is sprinkled with a breadcrumb mixture and topped with drained ricotta cheese and drained cherries. The remaining cherries and juices are turned into a cherry sauce.
Breadcrumb Mixture
Step 3
Melt 3 tablespoons butter in large skillet over medium heat. Add breadcrumbs; stir constantly until light golden, about 5 minutes. Remove from heat. Stir in 6 tablespoons sugar; cool.
Ricotta filling
Step 4
1. Line large strainer with double layer of cheesecloth; set over deep bowl. Place ricotta cheese in strainer. Cover with plastic wrap and refrigerate overnight (liquid will drain from cheese; discard liquid). Transfer cheese to clean kitchen towel and squeeze out as much liquid as possible.
Step 5
2. Using electric mixer, beat 1 3/4 cups sugar and 3 tablespoons butter in medium bowl. Add eggs, 1 at a time; beat until smooth and pale yellow, about 4 minutes. Add drained ricotta, lemon peel, orange peel, and vanilla; beat just until blended. Refrigerate filling while preparing cherries and rolling out dough.
Cherries
Step 6
1. Stir drained cherries and 11/2 cups reserved juices, 1 cup sugar, lemon juice, and liqueur in medium bowl; set aside at least 1 hour and up to 1 day.
Step 7
2. Drain cherry mixture, reserving liquid. Place 2 cups cherries on layers of paper towels; reserve remaining 1 cup cherries for sauce.
Step 8
3. Transfer reserved cherry liquid to small saucepan. Bring to boil, stirring until sugar dissolves. Boil until slightly thickened, about 4 minutes. Stir in reserved 1 cup cherries. Cool sauce completely.
Putting it together
Step 9
Preheat oven to 450°F. Brush 18x12-inch rimmed baking sheet with olive oil. Melt 4 tablespoons butter in small saucepan and set aside. Lightly flour large work surface. Using long rolling pin, roll out dough from center to edges into 22x17-inch thin rectangle with 1 long side parallel to work surface (dough will resist and retract slightly).
Pull and stretch
Step 10
随着面团变得越来越薄,非常轻拉,stretch dough into 22x17-inch rectangle (dough need not form perfect rectangle and may tear slightly in spots). Slide long kitchen towel 4 inches under long edge of dough farthest from you so strudel can be transferred to baking sheet more easily when filled.
Step 11
Brush dough with 2 tablespoons melted butter. Sprinkle breadcrumbs over dough, leaving 1 1/2-inch border on all sides. Starting at long side closest to you, about 2 inches from edge of dough, spoon ricotta mixture lengthwise in 3-inch-wide log, leaving 3-inch plain border on short sides. Press 2 cups drained cherries lightly into top of ricotta mixture, spacing evenly.
Roll up
Step 12
Starting at long side closest to you, fold up dough over filling. Gradually roll up strudel, enclosing filling completely. Fold short ends of dough under; pinch to seal.
Transfer
Step 13
using towel as aid, transfer strudel to prepared baking sheet, seam side down and bending into crescent or horseshoe to fit sheet. Brush 2 tablespoons melted butter over strudel. Cut several 1-inch-long 1/8-inch-deep slits along top.
Step 14
Place strudel in oven; reduce temperature to 375°F. Bake until firm and light golden, about 1 hour 10 minutes (strudel may crack and juices may spill onto sheet). Run thin knife under strudel to loosen. Cool on sheet. DO AHEADCan be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
Strudel Shortcut
Step 15
No time for making dough? Follow recipe as directed but replace the strudel dough with purchased thawed frozen phyllo sheets. You will need 32 thawed frozen phyllo sheets (14x9-inch size) from one 16-ounce package and 14 tablespoons unsalted butter, melted. Place large kitchen towel on work surface. Slightly overlap four 14x9-inch phyllo sheets, forming 22x17-inch rectangle atop towel. Brush with butter. Repeat 7 more times with remaining phyllo and butter, forming 8 layers total. Assemble as directed with prepared breadcrumb mixture, ricotta filling, and cherries. Roll up strudel; brush with butter. Bake at 375°F until phyllo is golden, about 1 hour.
Leave a Review
Reviews (4)
Back to TopI changed it around vastly - used filo dough and 8 ounces of cheese, which made still a little too much filling, with 4 oz sugar, the vanilla and 1 egg yolk. I used a pound of already sweetened cherries so added just a half cup of sugar, drained the liquid, did not add it back, and added a little cornstarch to the rest of the ingredients, so the filling wouldn't be too runny. It came out very well.
Balabusta
Oakland
9/13/2012
我做了这个面团recipie(提供came out fine). Foolproof my butt - maybe if you do nothing but strudels for the next month you'll get it down, otherwise this is anything but a first-try selection. Way too much cheese mixture, you wind up throwing a lot out or over-stuffing the thing. It's just a beast to try and comes out tasking OK, but not a showstopper.
Just_Some_Guy
Seattle, WA
7/9/2009
I just made this recipe using phyllo dough. I cut the recipe in half (used two eggs) and used canned cherries as I could not get fresh. It was difficult to roll and I could not tuck in the ends, so I just stuffed some extra phyllo pieces in the end and baked it. It came out beautifully and did not leak out the ends at all. The recipe was very easy to make, just time consuming with the overnight draining of the ricotta. Sauce was great and the roll sliced easily. Am making it again for Father's day as it serves so well at room temp.
Anonymous
Sherkston, Ontario
6/6/2007
This recipe is complicated, time- consuming and turned out bland and unattractive. I used the fillo dough option and the whole thing fell apart as I tried to transfer it to the pan. There's way too much filling for the amount of crust (I ended up throwing out several cups of the cheese mixture. There is no explanation about what to do with the sauce!! I served it on top after it was baked. I will NEVER make this again!
Anonymous
Madison, WI
5/31/2007