Ricotta and Cherry Strudel

Name: Ricotta and Cherry Strudel
Yield: Servings
Ingredients: 1 1/4 cups all purpose flour; 1/4 teaspoon (generous) salt; 1 tablespoon plus 2 teaspoons olive oil; 6 tablespoons (or more) water; 3 tablespoons unsalted butter; 1 1/2 cups unflavored dry breadcrumbs; 6 tablespoons sugar; Cheesecloth; 2 pounds fresh whole-milk ricotta cheese (preferably large-curd); 1 3/4 cups sugar; 3 tablespoons unsalted butter, room temperature; 3 large eggs; 1 tablespoon finely grated lemon peel; 2 teaspoons finely grated orange peel; 1 teaspoon vanilla extract; 2 1/2 pounds fresh cherries, pitted, drained, juices reserved, or two 12-ounce packages frozen dark sweet pitted cherries (about 3 cups), thawed, drained, juices reserved; 1 cup sugar; 2 tablespoons fresh lemon juice; 2 tablespoons maraschino liqueur or Cointreau (orange-flavored liqueur); 4 tablespoons (1/2 stick) unsalted butter; Powdered sugar

By Lidia BastianichPhotographer Wyatt Counts

April 30, 2007

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Recipe notes