ricotta-kuchen-with-streusel-topping

Ricotta Kuchen with Streusel Topping

2 Reviews Add a Pic
  • Prep

    1 h 5 m
  • Cook

    35 m
  • Ready In

    1 h 40 m
me4
Recipe by  me4

“Served for a special breakfast or dessert, this pastry is rich in flavor, and makes a great presentation.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 kuchen

Directions

  1. Place the milk, 1 egg, 2 tablespoons of butter, flour, 1/4 cup white sugar, salt and yeast into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. Let the dough rise 25 minutes.
  2. While the dough is preparing, in a medium bowl, combine ricotta cheese, 3/4 cup of white sugar, 3 eggs, and vanilla extract. Beat on high speed 3 to 4 minutes.
  3. Grease a 15x10 inch baking sheet and set aside. Remove dough from bread machine and place on lightly floured surface. Roll out dough into rectangular shape to fit baking sheet. Carefully slide dough onto baking sheet. Using a knife or scissors, start on the long sides and cut 1 inch wide strips in towards the center to make approximately 14 strips on each side. Cut in only far enough to leave a solid strip about 3 inches wide down the center; with the cut strips forming a "fringe" on each side. Spread the ricotta mixture along the center strip. Fold the side strips over the ricotta mixture, alternating strips from each side. Pinch or twist the strips into knots to seal. Let the kuchen rest.
  4. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, prepare the streusel topping by mixing together the brown sugar, 3 tablespoons of butter, and amaretto creamer. Crumble topping over the top of the kuchen.
  5. Bake 25 to 35 minutes or until the top is golden brown. Cool 20 minutes before serving.

Share It

Reviews (2)

Rate This Recipe
tractorlady36442
12

tractorlady36442

Sorry to complain, but I am questioning the measurements & directions for this recipe because it was a complete disaster. Although the dough turned out wonderful and tasty (5*'s), the filling and streusel DID NOT! TOO MUCH FILLING AND STREUSEL INGREDIENTS TURNED INTO SYRUP. I think it needs to be cleared up as to whether the milk or creamer to be used is dry powder or liquid. I used 2% milk instead of creamer as suggested, but it was NOT struesel. The filling oozed out & burned on the baking sheet & even reduced the amount to 2/3's of the recommended amount. I will use the dough recipe again, but will look for other filling & struesl recipes.

alejandra
6

alejandra

not good.

More Reviews

Similar Recipes

Pumpkin Muffins with Streusel Topping
(129)

Pumpkin Muffins with Streusel Topping

Ricotta Cheese Cake
(58)

Ricotta Cheese Cake

Ricotta Cheese Pie I
(14)

Ricotta Cheese Pie I

Pineapple Ricotta Muffins
(12)

Pineapple Ricotta Muffins

Sfinge di Ricotta
(10)

Sfinge di Ricotta

Fig and Ricotta Crostini
(9)

Fig and Ricotta Crostini

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 62 g
  • 20%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Muffins with Streusel Topping

>

next recipe:

Ricotta Cheese Cake