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
© 1990 Nick Malgieri. All rights reserved.