Strudel Purse with Prune and Ricotta Filling

• 1 cup (about 12) large pitted prunes
• 1/2 cup or so best-quality dark rum
• 3 eggs
• 3/4 cup sugar
• 1/4 cup heavy cream
• 1/8 teaspoon (2 good pinches) salt
• 1/2 teaspoon vanilla extract
• Reserved prune-soaking liquid
• 2 pounds ricotta cheese, preferably fresh, drained in a sieve for 3 to 4 hours
• Zest of a medium lemon (about 1 teaspoon)
• Zest of a medium orange (about 1 tablespoon)
• 1 teaspoon or so all-purpose flour, for dusting the prunes
• 2 tablespoons pine nuts, dry toasted in a skillet
• 2 tablespoons melted butter, or more if needed
• 8 ounces (1/2 batch) Homemade Strudel Dough (page 383)
• Flour, for rolling
• 1 teaspoon zucchero di canna or white sugar, or 1 tablespoon apricot jam, for glazing the crust
• An electric mixer, either a hand or standing mixer
• A non-stick skillet or saute pan, 12 inches in diameter. If you do not have a 12-inch skillet, you can use two 9- or 10-inch skillets, cutting the dough in half and dividing the filling between the two pans; the smaller pan will give you a thicker filling layer, the bigger pan a thinner cake but a larger shell of dough
• Sharp, long-bladed kitchen scissors

1. The night before making the dessert (or at least 3 hours ahead), cut the prunes into 1/2-inch pieces; pile them in a cup or bowl, and pour in enough rum to reach the top of the fruit.
2. Cover, and let them soakat room temperature.
3. Just before mixing the filling, pour off and save any liquid that the prunes havent absorbed.
4. Crack the eggs into a mixing bowl (the one for your standing mixer, if using), add the sugar, and start mixing at low speed with the whisk attachment.
5. As the sugar dissolves, add the heavy cream, salt, vanilla, and reserved prune-soaking liquid.
6. Raise the speed to medium and whisk until the batter is smooth, about 2 minutes.
7. Scrape the ricotta into the bowl, and break up any big curds with a spoon or spatula (fresh ricotta can be lumpier than packaged varieties).
8. Drop in the fresh citrus zests, and resume whisking with the machine.
9. When the cheese is well incorporated, raise the speed to high and whisk for 4 to 5 minutes, until the filling is light and smooth.
10. Spread out the cut prunes on a piece of wax paper, sprinkle the spoonful of flour over, and toss to separate the pieces.
11. Scatter the prunes and toasted pine nuts over the filling, and fold them in.
12. Arrange a rack in the center of the oven, and preheat to 375.
13. Brush a bit of the melted butter on the inside of the skillet.
14. On a large, lightly floured work surface, roll and stretch the strudel dough into a circle 2 feet in diameter or slightly larger.
15. Follow the strudel-stretching procedures detailed on pages 384 to 385: start by rolling the dough into a round, then gradually stretch it with your hands until it reaches the size you want.
16. Lift the dough circle and hold it over the buttered skillet.
17. If you have someone to help you, hold the circle out flat (like a trampoline) and lower it to rest, centered, in the bottom of the pan, covering the sides, and with a wide band of dough hanging outside the pan too.
18. If youre alone, flop the dough down gently so it lines and covers the skillet completely and drapes over the rim.
19. Make sure the dough is flat, not stretched in the pan with air bubbles underneath.
20. If necessary, lift the overhanging edges and drape more dough into the pan, so its comfortably settled.
21. Now pour and scrape the prune-ricotta filling into the dough-lined pan; smooth it flat with a spatula.
22. Now comes the fun part.
23. Have a sharp, thin-bladed knife or sharp scissors close by.
24. Lift one edge of the overhanging dough and hold it in one hand over the center of the pan, well above the filling.
25. With your other hand, lift another section of overhanging dough and draw it up to the first hand.
26. In this manner, gather all the excess dough together, so it forms a closed cone-shaped tent over the filling.
27. Now twist your handand all the dough its holdingin one direction (as shown in photo on the next page).
28. This will tighten the dough on the sides and top of the filling and form a pattern of spiral pleats.
29. It should also form a big knot of twisted dough just above the filling.
30. With a sharp knife, carefully cut beneath the knot of dough, parallel to the work surface, straight across, slicing through all the folds.
31. Dont let go of your twist while cutting the dough: when the topknot is removed, the spiral pleats will fall onto the surface of the filling, covering it with ridges except for a hole in the center, where the filling is exposed.
32. If your hole is too small or too large, or off center, trim or stretch the dough to get a satisfactory opening, but thats only a matter of aesthetics.
33. Before baking, brush the top of the dough with the remaining melted butter and sprinkle with zucchero di canna or white sugar.
34. Set the skillet in the oven and bake for approximately 25 minutes, then rotate the pan for even baking (remember that the handle is very hot).
35. Bake for another 15 to 20 minutes, or until the strudel dough on top is deep golden brown and the filling is tinged with brown as well.
36. Remove the skillet from the oven, and let it cool on a rack for about 15 minutes.
37. To remove the torta from the pan, cover the skillet with another rack or a large plate, and invert.
38. Then cover the crusted bottom with a serving platter and invert again, so the torta is right side up.
39. Now brush the top with softened apricot jam, if it isnt already sprinkled with sugar.
40. (You can also skip the inverting steps and serve the dessert right in the pan.)
41. Serve the torta warm or at room temperature, cut into wedges with a serrated knife to keep the strudel crust intact.

prunes, rum, eggs, sugar, heavy cream, salt, vanilla, liquid, ricotta cheese, lemon, orange, flour, pine nuts, butter, batch, flour, white sugar, mixer, skillet, kitchen scissors

Taken from www.epicurious.com/recipes/food/views/strudel-purse-with-prune-and-ricotta-filling-384548 (may not work)