Ricotta and Cherry Strudel Recipe | Epicurious

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.