Strudel di Ricotta ed Amarene alla Bolzanese

Ricotta and Sour Cherry Strudel from Bolzano

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Preparation info

  • Makes

    12 to 15

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This delicate strudel was one of the desserts I sampled at a wonderful lunch prepared by Chef Giorgio Nardelli of Bolzano. My hostess, Olga de Fonzo, publisher of Il lavoro turistico, a hospitality industry trade journal, kindly described the preparation so that I could attempt to reproduce it.

This recipe is the result: a rich, tender strudel delicate enough to serve even after a rich meal.


    Ricotta and Sour Cherry Filling

  • 1 pound very dry whole-milk ricotta, commercial or homemade
  • ½ cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • ½ teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, melted
  • ½ cup dry bread crumbs
  • 2 cups Conserva di Amarene, well drained


Prepare the pasta per strudel and allow it to rest, according to the recipe. While the dough is resting, prepare the filling.

For the filling, press the ricotta through a fine sieve or strainer into a bowl. Stir in the sugar, then the eggs, one at a time. Stir in the vanilla, lemon zest, and cinnamon.

Pull the dough according to the instructions. Paint the surface of the dough with the melted butter, saving a tablespoon for the outside of the strudel. Strew the dough with the bread crumbs. Spread the ricotta filling over about one-third of the dough, at the end that will be rolled up first, using a metal spatula. Strew the filling with the cherries from the conserva.

Beginning at one of the short ends, lift the cloth and roll the strudel into a tight cylinder, folding the ends in occasionally to seal them. Line a jelly roll pan with aluminum foil and butter the foil. Roll the strudel from the cloth onto the pan, bending the strudel carefully into a horseshoe shape.

Brush the remaining butter on the outside of the strudel and bake it at 375 degrees for about 50 minutes. When the strudel is baked, it will be a very dark gold and the dough will be crisp.

Cool the strudel on the pan on a rack until just slightly warm. Slide it, still on the foil, onto a large board. Loosen it from the foil by sliding a long knife or spatula between it and the foil. Pull away the foil. Before serving, dust the strudel with the confectioners’ sugar.

Confectioners’ sugar for finishing

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