Italian Strudel

"A strudel not unlike a passionate declaration of love. Plus a scoop of ice cream to cool the passions down afterward."
Preparation30 min.
Cooking35 min.
Тotal65 min.
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  • figs - 9 oz (250 g) dried
  • alcohol - 2/5 cup (100 ml) sherry, or wine
  • raisins - 1/3 cup (75 g)
  • walnuts - 1/3 cup (75 g), finely chopped
  • almonds - 1/3 cup (75 g), finely chopped
  • lemons - juice of 1 lemon
  • cinnamon - 1 tsp
  • cloves - 1/2 tsp ground
  • dark chocolate - 2.5 oz (75 grams), finely chopped
  • honey - 1/2 cup
  • oil - 2/3 cup (150 g) unsalted
  • phyllo pastry - 10 sheets for cakes
  • powdered sugar - for sprinkling


Boil the figs in a pot with water. Leave them on the switched off stove until they swell, for about 10 minutes. Drain them and cut them into coarse pieces. Mix them together with the alcohol, raisins, walnuts, almonds, lemon juice and cinnamon, cloves and chocolate.

In a container, on a warm stove, add a little honey and mix with figs and stir well with a wooden spoon.

Lay out one phyllo pastry layer and rub with melted butter. Arrange 5 of the phyllo pastry sheets that way, stick them together with butter. Distribute half of the stuffing for the strudel on top and roll it up.

Put it in a greased oven dish and prepare another roll.

Put the strudel to bake in a preheated oven for about 20 minutes.

Eat the strudel warm or cold, sprinkled with powdered sugar or topped with ice cream.


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