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Sour Cherry Strudel




Source of Recipe


Internet


List of Ingredients




1 batch 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)

Hand Pulled Strudel Dough
Yields: enough dough for 1 strudel

3 cups unbleached, all-purpose flour
1/2 teaspoon salt
2 eggs

1 tablespoon canola oil, plus extra for brushing
1. Combine unsifted flour and salt in a mixing bowl. Put eggs and oil in a 2-cup measuring cup, add enough warm water to make a total of 1 1/4 cups (10 fluid ounces), then mix well with a fork. Stir the liquid mixture all at once into the flour mixture with a rubber spatula. The dough should be fairly soft.

2. Turn the dough out onto a lightly floured work surface. Pick up the dough, and throw it down forcefully against the surface. Fold it back on itself, and detach it from the surface with a metal spatula or bench scraper. Repeat about 100 times, or until the dough, which starts out sticky, is smooth and elastic. After each 20 strokes, gently knead the dough a few times, and add a bit of flour so that it is easy to handle. Keep the work surface lightly floured, adding more as needed.

3. Oil a small mixing bowl. Place the dough in the bowl, turning it over so that the dough is lightly coated. Press plastic wrap against the dough’s surface, and let it rest at room temperature for 1 to 2 hours. (Refrigerate the dough if it is to be held for more than 8 hours; let it return to room temperature before proceeding with steps 4 and 5).

4. To stretch the dough, cover a rectangular counter or table (30 inches by 48 inches is ideal) with a tablecloth or sheet; flour it generously. Place the dough in the center of the cloth, making sure not to fold the dough when removing it from the bowl. Lightly flour the dough, and roll it as thin as possible (about 2 feet in diameter) with a rolling pin. While rolling, occasionally rotate the dough. Brush the surface of the dough with oil to prevent it from drying out while it is being handled.

5. Pull the dough from the center outward, stretching it over your fists. Continue to pull it out from the center and move around the perimeter of the dough. Once the dough gets large enough, anchor one end over the edge of the counter and pull from the other direction. When the dough is transparent, paper-thin, and covers the table, trim away the thick edges with scissors. Should the dough tear, patch it with excess from the edges. Let the dough dry for 5 to 10 minutes.


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.