Ricotta and Cherry Strudel

Ricotta and Cherry Strudel
Photo by Wyatt Counts

Ingredients

  • 4 tablespoons unsalted butter
  • 6 tablespoons water
  • 1 cup sugar
  • 2 pounds fresh whole-milk ricotta cheese (preferably large-curd)
  • 1 ½ cups unflavored dry breadcrumbs
  • 1 ¼ cups all purpose flour
  • 1 teaspoon vanilla extract
  • + 14 more ingredients
    • 5 teaspoons olive oil
    • Powdered sugar
    • Cheesecloth
    • 3 large eggs
    • 2 tablespoons maraschino liqueur or Cointreau (orange-flavored liqueur)
    • 1 tablespoon finely grated lemon peel
    • 2 tablespoons fresh lemon juice
    • 3 tablespoons unsalted butter
    • 3 tablespoons unsalted butter
    • 6 tablespoons sugar
    • 2 ½ pounds fresh cherries or two packages frozen dark sweet pitted cherries
    • 2 teaspoons finely grated orange peel
    • 1 ¾ cups sugar
    • ¼ teaspoon salt

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. T...

View full recipe at Epicurious

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