Fig Strudel
Fig strudel is a unique Hungarian dessert, especially popular in the autumn when figs are in season. The light, crispy texture of the strudel dough and the sweet, slightly tart flavor of the figs harmonize perfectly with the warming aroma of cinnamon. Fig strudel is traditionally found on Hungarian tables and is often served on special occasions and family gatherings. This dessert is perfect on warm summer evenings when fresh figs are at their best.
Ingredients for this recipe
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Preparation Steps
1
Wash the figs and dice them finely. If they release too much juice, drain it off to prevent the strudel dough from becoming soggy.
2
In a skillet, toast the breadcrumbs with half of the butter until lightly golden brown.
3
Combine the figs with the sugar and cinnamon, then let it sit for 10 minutes to allow the sugar to dissolve and the fruit to release some of its juices.
4
Lay the strudel dough sheets individually on a clean kitchen towel. Brush each sheet with a little melted butter, then sprinkle with the toasted breadcrumbs.
5
Place the fig filling on the strudel sheets, then carefully roll them up. Place the individual strudels in a lightly buttered baking pan.
6
Whisk the egg and brush it over the top of the strudels to give them a beautiful golden-brown color during baking.
7
Bake the strudels in a preheated oven at 350°F (180°C) for 30-40 minutes, until they are nicely browned and crispy.
8
Let the strudels cool slightly before serving, then slice and serve warm.
