This strudel-inspired confection is a total crowd pleaser. A custardy mix of cream cheese, ricotta, and egg—marbled with a swirl of tart cherry sauce—bakes up into a delicious filling. The bottom crust is made with store-bought puff pastry. It stays light and airy thanks to blind-baking, while scoring it gives the edges a rustic braided look.
If your puff pastry comes in two sheets, stack and roll them out together to the directed dimensions in step one. To simplify the crust prep, you can simply score a one-inch border around the oval and proceed.