Italian Fig Strudel with Almonds and Cinnamon: the Delicious Variation of Traditional Strudel Recipe (VIDEO)
Enjoy the sweetness of ripe figs, cinnamon, and almonds in flaky, buttery pastry. Follow this step-by-step fig strudel recipe.
You’ll love how this summer variation of the traditional apple strudel combines the sweetness of ripe figs with the warmth of cinnamon and the crunch of nuts. Perfect for breakfast, snack time, or as an after-dinner treat, this recipe will guide you through creating a flaky, buttery pastry filled with a luscious fig mixture. Whether you’re a baking pro or a kitchen novice, you’ll find this tutorial easy to follow. So, grab your apron and let’s dive into the world of Italian-inspired pastries!
What is Fig Strudel?
Fig strudel is a delightful twist on the classic Italian apple strudel from Trentino Altro Adige, perfect for summer or late summer when figs are at their peak. This dessert combines the crisp, flaky layers of strudel pastry with the luscious sweetness of fresh figs, creating a harmonious blend of textures and flavors.
A Seasonal Delight
When you bite into a slice of fig strudel, you’ll experience a burst of Mediterranean sunshine. The figs, nestled within the buttery pastry, offer a unique combination of subtle sweetness and delicate crunch from their tiny seeds. Unlike its apple counterpart, fig strudel has a more complex flavor profile, with notes of honey and berry-like tartness.
Not Just Figs
While figs are the star, this strudel isn’t a one-note wonder. You’ll find it enhanced with:
- Crunchy nuts (mainly almonds)
- Warm cinnamon spice
- Zesty lemon
- A dusting of powdered sugar
These additions complement the figs, creating a dessert that’s both comforting and sophisticated. Whether you’re serving it for breakfast, as an afternoon treat, or as the grand finale to a dinner party, fig strudel is sure to impress with its rustic elegance and irresistible taste.
Italian Strudel with Figs, Almond and Cinnamon Ingredients
- 150 g all-purpose flour (1¼ cups)
- 40 g butter (¼ stick plus 1 tbsp) + melted butter for brushing
- 20 g sugar (1 tbsp plus 2 tsp)
- 2 g salt (1 tsp)
- 80 ml lukewarm water (⅓ cup)
- 6 Fresh Figs
- 4 dry biscuits
- 2 tablespoons brown sugar
- 1 Lemon, juice and zest
- Cinnamon powder to taste
- Almonds, hazelnuts, and pine nuts
- Powdered sugar for dusting
Video Recipe: Easy Italian Fig Strudel
Fig Strudel Recipe: Classic Pastry and Filling Preparation
Crafting the Perfect Pastry
To begin your fig strudel journey, start by combining flour, lukewarm water, butter, sugar, and salt: Pour the flour onto the work surface, create a crater in the center and add the butter, sugar, salt and water (1), and knead with your hands, taking the flour from the sides and mixing it a little at a time with the other ingredients, until you get a smooth and elastic dough (2). You can use your hands or a stand mixer with a paddle attachment to blend these ingredients thoroughly. Once mixed, switch to a dough hook to achieve a smooth, elastic consistency.
Form the dough into a ball and let it rest for 30 minutes at room temperature in a covered bowl. This resting period is crucial for developing the gluten structure, ensuring your pastry will be both tender and easy to work with.
NOTE – For this recipe, I have prepared the traditional apple strudel pastry. However, you may replace it with store-bought puff pastry to speed up the process if desired.
Preparing the Flavorful Filling
While your dough rests, turn your attention to the star of the show – the fig filling. Start by washing and slicing your fresh figs (3).
In a bowl, crumble your dry biscuits. Add brown sugar, juice and zest of 1 lemon, a generous sprinkle of cinnamon powder, a handful of almonds (or a mix of almonds, hazelnuts, and pine nuts), and the figs (4). Mix well. This combination of sweet, tart, and nutty flavors will create a complex and satisfying filling that perfectly complements the delicate pastry.
Assembling and Baking Your Italian Fig Strudel
Rolling and Filling the Pastry
Now that your pastry has rested, and your filling is prepared, it’s time to bring your strudel to life. On a lightly floured surface, roll out the dough with a rolling pin until it forms a rectangle about 1/2 cm (about 1/4 inch) thick (5), then stretch the rectangle with your hands until it is as thin as possible – aim for almost translucent. Next, carefully spread the filling at the beginning of the rectangle pastry, leaving a small border around the edges (6).
Shaping and Baking
Here comes the fun part! Fold in the shorter edges of the pastry, sealing them to contain the filling (7). Then, starting from one of the longer sides, carefully roll the strudel into a log shape (8). Place it seam-side down on a parchment-lined baking sheet.
Before baking, make three shallow diagonal cuts across the top of the strudel. This not only looks beautiful, but also allows steam to escape during baking. Brush with melted butter (9) and bake into a preheated oven at 190°C (375°F) for 30–35 minutes, or until the pastry turns a gorgeous golden brown (10).
The Final Touch
Once baked, resist the temptation to slice into your strudel immediately. Allow it to cool completely – this helps the filling set and makes for cleaner slices. Just before serving, dust the top generously with powdered sugar for that classic strudel look. For an extra special touch, serve each slice with a scoop of vanilla ice cream. The contrast of warm, spiced figs and cool, creamy ice cream is simply heavenly!
Serving Suggestions for Fig Strudel
Pairing with Beverages
Elevate your fig strudel experience by pairing it with the perfect drink. A hot cup of espresso or cappuccino complements the sweet, nutty flavors beautifully. For a more indulgent treat, try serving it with a glass of dessert wine like Vin Santo or Moscato d’Asti. Their sweet notes harmonize wonderfully with the figs and cinnamon.
Temperature and Timing
While fig strudel is delicious at any temperature, serving it slightly warm can enhance its aroma and texture. If you’ve stored it in the refrigerator, let it sit at room temperature for about 30 minutes before serving. Alternatively, warm it in a 300°F oven for 5–10 minutes for a comforting treat.
Garnishes and Accompaniments
Take your fig strudel presentation to the next level with these ideas:
- Dust with extra powdered sugar just before serving for a fresh, snowy look
- Add a dollop of freshly whipped cream or a scoop of vanilla ice cream
- Drizzle with a fig balsamic reduction for an extra punch of flavor
- Garnish with fresh fig slices and a sprig of mint for visual appeal
Remember, the key to serving fig strudel is to complement its rich flavors without overpowering them. Experiment with these suggestions to find your perfect combination and impress your guests with this delightful Italian-inspired dessert.
Fig Strudel FAQs
Can I use dried figs instead of fresh?
While fresh figs are ideal for this recipe, you can use dried figs in a pinch. Soak them in warm water for about 30 minutes to rehydrate them before use. Keep in mind that the texture and flavor will be slightly different, but still delicious. For the best results, aim for plump, ripe fresh figs when they’re in season.
How long does fig strudel stay fresh?
Your fig strudel will stay fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate it for up to 5 days. To reheat, warm it in a 175°C (350°F) oven for about 10 minutes. The pastry may lose some crispness over time, but a quick reheat can help restore its texture.
Can I freeze fig strudel?
Yes, you can freeze fig strudel for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. To serve, thaw it overnight in the refrigerator and then reheat in a 175°C (350°F) oven until warmed through. This is a great way to enjoy your homemade strudel even when figs aren’t in season.
Italian Fig Strudel with Almonds and Cinnamon: the Delicious Variation of Traditional Strudel Recipe
Ingredients
For the Dough:
- 150 g all-purpose flour
- 40 g butter
- 20 g sugar
- 2 g salt
- 80 ml lukewarm water
For the Filling:
- 6 fresh figs
- 4 dry biscuits
- 2 tablespoons brown sugar
- 1 lemon juice and zest
- Cinnamon powder to taste
- Almonds or a almonds, hazelnuts, and pine nuts mix
To Assemble
- Melted butter for brushing
- Powdered sugar to garnish
Instructions
Prepare the Dough
- Pour the flour onto the work surface. Create a crater in the center and add the butter, sugar, salt and water.
- Begin kneading with your hands, taking the flour from the sides and mixing it a little at a time with the other ingredients, until you get a smooth and elastic dough. You can use your hands or a stand mixer with a paddle attachment to blend these ingredients thoroughly. Once mixed, switch to a dough hook to achieve a smooth, elastic consistency.
- Form the dough into a ball and let it rest for 30 minutes at room temperature in a covered bowl.
Prepare the Filling
- While your dough rests, prepare the fig filling. Start by washing and slicing your fresh figs.
- In a bowl, crumble your dry biscuits. Add brown sugar, juice and zest of 1 lemon, a generous sprinkle of cinnamon powder, a handful of almonds (or a mix of almonds, hazelnuts, and pine nuts), and the figs. Mix well.
Assemble
- Now that your pastry has rested, and your filling is prepared, preheat your oven to 190°C (375°F).
- On a lightly floured surface, roll out the dough with a rolling pin until it forms a rectangle about 1/2 cm thick (about 1/4 inch), then stretch the rectangle with your hands until it is as thin as possible – aim for almost translucent.
- Carefully spread the filling at the beginning of the rectangle pastry, leaving a small border around the edges.
- Fold in the shorter edges of the pastry, sealing them to contain the filling. Then, starting from one of the longer sides, carefully roll the strudel into a log shape. Place it seam-side down on a parchment-lined baking sheet.
- Make three shallow diagonal cuts across the top of the strudel and brush the surface with melted butter.
- Bake into a preheated oven at 190°C (375°F) for 30–35 minutes, or until golden brown.
- Once baked, allow it to cool completely before dusting the top with powdered sugar for that classic strudel look.
