INGREDIENTS

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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