This lovely recipe features morello cherries, ricotta and roasted almonds.
For the Pastry:
In the bowl of a mixer fitted with the paddle, combine the flour and salt. In a medium bowl, whisk together the eggs and oil.
In a Pyrex jug, whisk the egg mixture with a fork and add milk until you reach 1 1/4 cups. Turn the mixer on low and pour the milk and egg mixture into the bowl. Keep stirring until a shaggy dough comes together, then switch to the dough hook and knead for about two minutes until a smooth and elastic dough is formed.
Turn off the machine, form the dough into a ball and rest it at room temperature for an hour
Once rested roll the dough on a floured bench. Once rolled begin to stretch very gently with hands until the dough is see through
Mix all ingredients together in a bowl, ensuring ricotta is well drained.
To assemble and roll:
To one end of the rolled out strudel dough sprinkle with bread crumbs and almond meal
Evenly distribute cherry and ricotta mix and a layer of jam
Fold in sides and top and roll as you would a Swiss roll into a long cigar
Cover in melted butter and transfer to baking tray
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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