Some people prefer to pick and eat fresh figs immediately. In this strudel recipe they are part of the rich stuffing with apples and walnuts, with fragrant note from lemon, cinnamon and rum.
8 sheets of filo pastry
500 g (17.5 oz) apples
500 g (17.5 oz) figs
100 g (3.5 oz) walnuts
150 g (5.25 oz) butter
70 g (2.45 oz) sugar
50 g (1.75 oz) breadcrumbs
1 teaspoon ground cinnamon
8 tablespoons rum
3 tablespoons oil for the baking pan
1 tablespoon powdered sugar
Wash, peel and cut apples and figs into thin slices. Coarsely chop the walnuts. Gently heat the butter to melt and allow cooling slightly. Mix the sugar, breadcrumbs and cinnamon.
On a tablecloth put two sheets of dough, sprinkle it with 2 tablespoons of melted butter and spread a quarter of an apple, fig and walnut. Grate a little lemon zest, drizzle with 2 tablespoons of rum and sprinkle with 3 tablespoons sugar mixture, breadcrumbs and cinnamon. Roll stuffed sheets of dough using tablecloth and place in a greased baking tray. Repeat procedure with remaining dough and filling.
Brush the strudels with butter and bake in an oven preheated to 180°C (350°F) for about 40 minutes.
Slice, sprinkle with powdered sugar and serve the hot strudel.