On Sunday, we had people over for Chilean tea. It’s more dinner than a snack, so I baked this peach and fig strudel because having something sweet with tea is very important for us Chileans. I like strudel because is not as sweet as other Chilean cakes and I always liked to use seasonal fruit and now with the summer ending soon we will not see more peaches for a while. The fig jam that I used was also special, I bought it at an event for school gardens where another school made jam with their harvest and so they raise funds.
Remember that the key to strudel is kneading the dough, follow the pictures to give you an idea of how it looks when it is ready. The dough must be stretched very thin and is much better cooked and served the same day.
Visit our collection of Chilean recipes here.
Peaches and Figs Strudel
for the dough,
- 1 cup flour
- 2 yolks
- 1/4 cup warm milk
- 1 tablespoon butter
for the filling,
- 3 large peaches, peeled, pitted and sliced about 5 mm (1/8″)
- 3 cloves
- 1 cup fig jam
- Place the peaches in a medium saucepan with the cloves, cook over medium heat, once it boils, let it boil gently for 5 minutes. Turn off heat and let cool.
- For the dough: mix together the flour with the yolks, and work with a fork to make sand, add the warm milk with melted butter, work to form a smooth and elastic dough, knead 8-10 minutes with the hand mixer or 20 minutes by hand. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 200C or 400F.
- On a floured counter, roll the dough until very thin, you need to be able to see through. Put the dough on a kitchen towel and leave it 5 minutes to dry a little, then brush with melted butter or vegetable oil.
- Spread the fig jam over the oiled dough, layer the cooked peaches, throw away the cloves. Roll up starting from longest side, you want the strudel to be longer rather than fat, help yourself with the tea towel. Carefully pass it to a buttered baking pan and brush it with milk or beaten egg.
- Bake 40-45 minutes until golden and crisp. Cool in the pan and cut still warm. Serve sprinkled with powdered sugar if desired.