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.