Instructions: 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"

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