Free Recipe Sour Cherry Strudel with Nick
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Sour Cherry Strudel with Nick Recipe
1 Batch strudel dough
2 lb Firm whole-milk ricotta
-cheese
1/2 c Sugar
1 ts Vanilla extract
2 ts Grated lemon zest
1/2 ts Ground cinnamon
4 lg Egg yolks
2 c Sour-cherry filling
12 tb Unsalted butter; melted
1/2 c Unseasoned bread crumbs
Confectioner sugar;
-(optional)
=== HAND PULLED STRUDEL
-DOUGH ===
3 c Unbleached flour
1/2 ts Salt
2 lg Eggs
1 tb Canola oil
=== SOUR CHERRY FILLING ===
3 lb Fresh or frozen sour
-cherries
3 c Sugar
1 Cinnamon stick; 3 long
Sour Cherry Strudel with Nick Preparation
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.
Cooking Temperature:
Recipe Serves: 12
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