Ricotta and Cherry Strudel

Ricotta and Cherry Strudel
Photo by Wyatt Counts

Ingredients

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

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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