crispy fig strudel
If figs are not your favorite fruit, try peaches instead, or opt for apples or pears when the season starts. And if you have no time to make your own dough, substitute phyllo dough to save time. Look for phyllo dough in Middle-Eastern markets and well-stocked specialty foods stores in the frozen foods section; be sure to thaw it before you use it.
For the dough:
- 1 cup unbleached all-purpose flour, plus extra
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- ½ egg, beaten to blend
For the filling:
- 15 green figs, peel on, cubed
- ½ cup slivered almonds
To glaze and decorate:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons whole milk
- 2 tablespoons confectioners' sugar
Make the dough: Place the flour and salt in a bowl and work in the butter and beaten egg until the mixture comes together into a dough; you may need to add a little water if the dough is too dry, or a little flour if it is too moist. Knead until smooth and shape into a ball; wrap in plastic and set aside for 30 minutes.
Preheat the oven to 400°. On a lightly floured counter, roll the dough out until it is nearly transparent with a rolling pin; stretch further with your hands, draping the dough over your knuckles and gently pulling your hands apart. Place the stretched dough on a clean kitchen towel and scatter the filling over it. Using the towel to help you, roll the dough over the filling and shape into a strudel; pick up the towel as you roll to enclose the filling.
Transfer the strudel to a parchment paper-lined baking sheet, shape into a horseshoe, and glaze with the melted butter and milk. Bake for 40 minutes, or until golden and crisp, and serve warm or at room temperature, dusted with the confectioner's sugar.
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