Prepare the Dough

1. Sift together the flour, sugar and salt into a medium bowl. Make a well in the center and add the egg, egg yolk, and vegetable oil. Stir together until mixed. Gradually stir in the ice water and mix into the flour until the dough is stretchy but not sticky. Transfer to a floured board or counter and knead for 3 minutes until smooth and elastic. Cover with with a tea towel and let stand for 15 minutes.

1. Preheat oven to 350 degrees. Grease a large baking sheet and set aside. While the dough is resting, prepare the almond filling mixture.
2. With an electric mixer fitted with the whisk attachment or hand-held beater, beat 4 egg yolks with 1/2 cup sugar until the yolks are light colored and thick. Stir in the ground blanched almonds, cinnamon, raisins, and lemon zest and mix until well combined. (Note: you can grind the almonds in a food processor fitted with the steel blade.) Set the almond filling mixture aside.
3. After 15 minutes, lay out a large pastry cloth and sprinkle it with flour. Roll out the dough onto the cloth into a rectangle and roll it as thin as you can. Brush the dough with the melted butter and spread the cherry filling evenly over the dough, leaving a 1/4 inch border. Roll the dough up neatly, into a roll, using the edges of the pastry cloth to help you ease it along. Tuck the ends under so no filling leaks out. Place on the greased baking sheet.
4. Brush the top of the strudel with melted butter and bake for 35-40 minutes or until the strudel is golden brown. Let cool after removing from oven. Dust generously with Confectioner's sugar before serving.