Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Sour Cherry Strudel




Source of Recipe


culianrycafe.com


List of Ingredients




1 batch Hand-Pulled Strudel Dough (see recipe in this category listed under Dough: Hand-Pulled Strudel Dough
2 pounds firm whole-milk ricotta cheese
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
4 egg yolks
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup unseasoned bread crumbs
3 pounds sour cherries, fresh, jarred, or individually quick-frozen
3 cups sugar
1 three-inch cinnamon stick
Confectioners’ sugar for finishing (optional)


Recipe



1. Heat oven to 350 degrees. Make the Hand-Pulled Strudel Dough through step 3 of the recipe. While the dough rests, prepare the fillings.

2. In a large bowl, mix ricotta, granulated sugar, vanilla extract, lemon zest, and cinnamon. Add the egg yolks, one at a time, and stir well. Prepare the Sour Cherry Filling.

3. If using fresh cherries, rinse, stem, and pit the fruit. Place the cherries in a large nonreactive saucepan, and add 3 cups sugar and the cinnamon stick; mix well. Bring the mixture to a boil over low heat, stir frequently, and skim off any froth.

4. When the mixture begins to boil, remove the cherries with a slotted spoon. Continue to cook the syrup until it reaches 220 degrees on a candy thermometer. Skim off froth.

5. Add the cherries and their juice back to the syrup and continue cooking until the mixture again reaches 220 degrees. Remove from heat, and take out the cinnamon stick. Allow to cool to room temperature and drain.

6. Pull out dough on a floured tablecloth or sheet according to steps 4 and 5 of the Hand-Pulled Strudel Dough recipe.

7. Paint surface of the pulled-out dough with melted butter, saving a tablespoon to baste the outside of the strudel. Sprinkle dough with bread crumbs. Spread ricotta filling over about one-third of the dough with a rubber spatula. Sprinkle drained Sour Cherry Filling over the ricotta-cheese filling.

8. Beginning at one end, fold about 8 inches of the strudel dough over the fillings. Lift the 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 the parchment. Roll the strudel from the tablecloth into the pan, and bend the strudel into a horseshoe shape.

9. 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.

10. 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.

SERVES 12-15