Name: Ricotta and Cherry Strudel
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; • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It's sold at some supermarkets and at specialty foods stores and Italian markets.; • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won't release as much juice as frozen ones.

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Ricotta and Cherry StrudelWyatt Counts

With Lidia by your side, this showstopping dessert is foolproof. You'll need to start preparing the dough and filling at least one day ahead.

Recipe notes

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