Fig strudel with dried apricots: crisp and fruity!

The season for figs is in full swing, that’s why today we present to you this delicious fig trudel with dried apricots.

You can still get fresh figs from the market and in shops here in Germany until the end of October. And you can pick them directly from the tree with a practiced handle by taking a careful hike in the regions of southern Germany! The precious and unique taste of figs has a delicious taste on its own or in the salty and sweet dishes that we have collected for you. This includes a crisp, juicy fig trudel with dried apricots or one of these desserts:


Pinit

With fresh or dried fruit – our fig strudel always works!

Of course, you can use bottles and cans instead of dried apricots for the syrup. Thanks to their texture, these give the strudel extra juiciness. On the other hand, dried apricots are drier as their name suggests, but their taste is more refined and dark. That’s why we love dried fruits so much, you can easily prepare them yourself with our instructions.

So if you don’t manage to process fresh figs in time, just dry them! So if you have time for it, you can turn it into one of our ingenious fig recipes. And don’t waste food, but process it more. Just try different variations of this ingenious fig strudel and enjoy the taste of good ingredients!

Fig strudel with dried apricots, sliced ​​on a brown wooden table, sprinkled with powdered sugar and enriched with dried fruits and two cups of tea.

Pinit

Fruity fun: fig strudel with dried apricots

press release

Enjoy this warm and crisp fruit fig trudel with dried apricots!

preparation

  1. Mix the sultanas with the rum and set aside to pour. Fry the almonds in a pan without oil until golden brown and then remove from the heat. Finely chop the apricots and figs.

  2. Preheat the oven to 200 degrees and line a baking sheet with baking paper. Roll out the dough on a floured work surface. Dust the quark with breadcrumbs, cinnamon and vanilla sugar and spread over the dough. Arrange the fruit on top leaving a border of about two centimeters free around it.

  3. Turn the dough out and place it on a baking sheet lined with baking paper. Prick the back of the dough with a knife so the heat can escape later. Beat the egg yolk with the milk and brush the strudel with it. Bake the cake for about 25 minutes. Allow to cool slightly and sprinkle with powdered sugar.

Leave a Comment

Your email address will not be published.