The strudel with fig jam and apples and added toasted almonds is a delicious, rich, and nutritious dessert.
It is a famous typical dessert of Trentino, where the classic strudel recipe wraps a sweet filling in a thin and crispy pastry that perfectly blends with the flavors of apples, raisins, pears, chestnuts, and other seasonal fruits.
Today I propose a variation with the addition of homemade fig jam.
To get a good strudel, the dough that wraps it needs to be very thin and hand-stretched, which in some versions, however, is replaced with ready-made puff pastry, making the recipe easier.
My version instead includes a simple dough, without butter, but with light olive oil or vegetable oil, a lighter, healthier, genuine, and lactose-free dough.
If you feel like a delicious and satisfying dessert like this for the breakfast or snack of the whole family, read the recipe and make it yourself!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the strudel with fig jam and apples
- 250 All-purpose Flour
- 4 tablespoons Light Olive Oil (or vegetable oil)
- 1 Egg
- 1 teaspoon Lemon Juice
- to taste Lemon Zest (grated)
- 1 pinch Salt
- 130 ml Lukewarm Water
- to taste Oil for brushing
- 2 Apples
- 150 g Almonds
- Half lemon juice
- 1 jar Fig Jam (400 grams)
- to taste Ground Cinnamon
- 1 Lemon
- 50 g Brown Sugar
- to taste Sesame Seeds
Tools
- 1 Pan
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Baking Tray
- 1 Oven
Preparation for the strudel with fig jam and apples
Pour the flour into a bowl, add the salt, oil, lemon juice, and grated lemon zest; crack the egg in the center, mix and start kneading with your fingertips, adding a little lukewarm water, enough to combine everything.
Adjust by eye whether to add or remove depending on the humidity and the brand of flour.
Continue kneading vigorously until the dough is quite compact. At this point, work it with your wrist until perfectly smooth, then form a ball, wrap it in plastic wrap or parchment paper, and let it rest for about an hour.Prepare the filling: peel the apples, cut them into cubes, put them in a pan, add lemon juice and brown sugar, cook to dry for about 8-10 minutes, stirring occasionally.
Meanwhile, toast the almonds for about 5 minutes, in the oven or pan, turning them continuously for even toasting.
When the apples are dry, add the rest of the ingredients, toasted and slightly chopped almonds, cinnamon, half the fig jam, and grated lemon zest.
Mix and combine the ingredients well.Take the dough, roll it out on a sheet of parchment paper, sprinkling it well with flour, roll out a very thin sheet into a rectangle shape, sprinkle again to prevent the dough from sticking to the paper, and place it on a baking sheet. Brush the entire rectangle with oil and a sprinkle of sesame seeds, then spread some tablespoons of fig jam on the base.
Place the filling in the center of the rectangle, being careful to leave the long ends of the rectangle free (about two cm from the edges), pour the rest of the jam over the filling, and then using the parchment paper roll the strudel onto itself. Cut the excess dough from the sides and seal the side edges well, pricking with a fork.
Brush the entire surface of the strudel with oil, scatter some sesame seeds, and make some small cuts, with the excess dough make some small pastries separately.
Bake the strudel in a fan oven at 356°F (180°C) for about 25-30 minutes, judging by the color the dough takes on, if it’s cooked just right the surface should be nice and crispy and golden.
If it colors too much cover with a sheet of aluminum foil and continue baking.
Once out of the oven, let it cool slightly, dust with powdered sugar, and serve warm, the strudel is at its best: when cut, the aromas of the fruit are released, making it even more enticing.
Also read the recipe for apple strudel without butter.
Anna recommends….
You can also fill the strudel with different jams or marmalades according to your taste.
The strudel keeps fresh for about 1 day after it loses a bit of crispness.
FAQ (Questions and Answers)
Can I use ready-made puff pastry?
It’s not the same result, but for convenience, you can use ready-made puff pastry.
Can I add raisins?
If you like, you can enrich the filling with raisins or other ingredients according to your taste.
