| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | 12 | Servings | |
INGREDIENTS
| 1 | Batch strudel dough | |
| 2 | lb | Firm whole-milk ricotta |
| cheese | ||
| 1/2 | c | Sugar |
| 1 | t | Vanilla extract |
| 2 | t | Grated lemon zest |
| 1/2 | t | Ground cinnamon |
| 4 | Egg yolks | |
| 2 | c | Sour-cherry filling |
| 12 | T | Unsalted butter, melted |
| 1/2 | c | Unseasoned bread crumbs |
| Confectioner' sugar | ||
| optional | ||
| === HAND PULLED STRUDEL | ||
| DOUGH === | ||
| 3 | c | Unbleached flour |
| 1/2 | t | Salt |
| 2 | Eggs | |
| 1 | T | Canola oil |
| === SOUR CHERRY FILLING === | ||
| 3 | lb | Fresh or frozen sour |
| cherries | ||
| 3 | c | Sugar |
| 1 | Cinnamon stick, 3" long |
INSTRUCTIONS
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@prodigy.net" Per serving: 469 Calories (kcal); 15g Total Fat; (28% calories from fat); 5g Protein; 81g Carbohydrate; 133mg Cholesterol; 103mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 4 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1328
Calories From Fat: 435
Total Fat: 49.6g
Cholesterol: 217.9mg
Sodium: 535.4mg
Potassium: 330.3mg
Carbohydrates: 205.4g
Fiber: 8.7g
Sugar: 62.8g
Protein: 25.5g