By now, it is very well known just how much I love figs. For the longest time, I could not find them around here, then they started being sporadically available in shops, and now finally, they are fully available throughout their whole season. It was worth the wait.
So when they are in season, I enjoy them daily; mostly fresh, as that is how I love them, but also in jams, preserves, as well as strudels and other pastries. They are simply that delicious in everything.
And this sweet little treat is just how I like it. Full of figs and apples, abundant this season, as well as dark rum, vanilla, and almonds. The sheer beauty of simplicity.
One thing I want to add, though, is to plan ahead when making it, as this type of strudel truly tastes the best on the day it's made. Yes, it will keep a few days at room temperature, in a sealed container, but the pastry sheets tend to get stale after day three.
So serve it right off the baking sheet, preferably with freshly brewed coffee, and enjoy the crunch on every bite.
Ingredients
For the strudels
18 filo sheets, 500 grams
150 millilitres tepid water
120 millilitres neutral oil, sunflower or vegetable
100 grams coconut sugar
2 teaspoons dark rum
For the fig and apple filling
350 grams fresh, ripe figs, stems removed
200 grams apples, peeled and cored
70 grams semolina
75 grams light brown sugar
½ teaspoon vanilla bean paste
1 teaspoon dark rum
30 grams toasted almonds, ground
Preparation
Start by making the fruit filling, as it needs to cool down before rolling up the filo rolls. Add the figs and apples to a blender and let it run until a smooth and thick fruit purée is formed. Pour it into a heavy saucepan, and add in semolina, sugar, vanilla, and rum.
Place the pan over medium-high heat and let it come to a boil slowly. Mix gently until it starts to boil, and once it comes to a boil, cook and stir for about 5 minutes, until thickened. Remove from the heat, add in the almonds, and stir them through well. Let the filling cool down to room temperature, stirring from time to time as it cools.
Once the filling is ready, count the filo sheets and divide them into three stacks, six sheets in each. Mix together the wet ingredients for the strudel rolls and have them ready. Let the oven preheat to 200˚C.
Take one sheet, lay it flat on your work surface, brush it generously with the water and oil mixture, and sprinkle on the sugar. Take another sheet, lay it on top, and repeat until you use up five sheets. Place the filling along the edge of the final, sixth sheet, and roll it up into a tight roll. Place the roll on the edge of the sheet stack made earlier, and roll it up into a roll. Repeat with the rest of the ingredients, forming three rolls.
Arrange them on a large baking sheet lined with baking parchment, brush them with any remaining water and oil mixture, and bake immediately, in a nicely preheated oven, at 200˚C, for about 20-25 minutes. Once baked, take them out of the oven, let them cool down to your preference, and serve. Yields 12 generous servings.
