Italian Fig Strudel with Almonds and Cinnamon: the Delicious Variation of Traditional 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.
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.