Mascarpone & Sour Cherry Strudel
Courtesy of Pastry Chef Christian Gatti, City Tavern, Philadelphia, PA
Makes 8 servings
Ingredients
- 3 cups bread flour
- 1/4 cup butter, melted
- 1/2 tsp. salt
- 3 egg yolks
- 1 pinch white vinegar
- 1/2 cup water
- 8 ounces mascarpone cheese
- 4 ounces Bakers Cheese
- 1/2 cup sugar
- 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/2 TBSP cornstarch
- 3 cups sour cherries, frozen
- Vegetable oil
- 1 cup breadcrumbs
Directions
To make strudel dough, combine first six ingredients (bread flour through water) in mixer; mix on high for 9 minutes. Let rest for 1 hour.
For cheese filling, cream together next six ingredients (mascarpone through conrstarch). Fold in the frozen cherries.
To assemble strudel, use an 18-inch square work surface, covered with a linen cloth and floured. Gently roll out dough to a rectangle, 9-inch x 6-inch; allow to rest for 2 minutes. Carefully stretch dough outward toward work surface corners; continue until dough has covered entire area and is nearly transparent. Working lengthwise from one end, mound breadcrumbs in a wide line along the middle of the dough, then pour cherry filling atop crumbs; brush the remaining ends of dough with oil. Working from the mounded end, lift dough with tablecloth, folding it over so filling is covered. Continue to fold over until reaching end of dough, then brush top of the strudel with oil. Place the strudel onto a sheet pan and bake at 450°F until golden brown, about 15-20 minutes. Allow to cool before slicing and serving.