A Twist on the Traditional Strudel– Try it with Figs Instead!
During August’s VeroTalk with Vigna Petrussa (find recording HERE) in their vineyard, winery and home in the Northeasternmost region of Italy, Friuli Venezia Giulia (aka Friuli), woman winemaker Hilde Petrussa shared with us some of her favorite food and wine pairings.
Hilde’s estate, in the Friuli Colli Orientali appellation (meaning Eastern Hills of Friuli), is a short distance from the Croatian and Austrian borders. Culture and traditions in this area reflect a heavy influence from these neighbors, such as in their cuisine. In fact, a traditional dessert in the region is apple strudel; however, especially when fresh figs are abundant in Italy in the summer time, Friulians adapt and use figs instead of apples.
Figs have a place in history, as demonstrated by historic statues with private parts covered by the infamous fig leaf. The fig was considered an aphrodisiac by the Greeks and a symbol of fertility by the Greeks and Romans. In fact, these historical references became fodder for Roman slang words and phrases, that have been inherited by Italian slang. Even today amongst italians you often hear fig related Roman derived slang in informal conversations.
Putting these sensual innuendos aside, figs are a great way to satisfy a sweet craving, as they are high in sugar, yet full of healthy vitamins and minerals such as Vitamin C and K. They also are wonderful to create jams and preserves, as the high sugar content lends well to a delicious spread on toast or with cheeses.
When preparing the menu for our virtual wine and food tasting last month, Hilde reached out to a local go-to restaurant for traditional Friulian cuisine, Al Cjant dal Rusignu, meaning song of the nightingale in Friulian slang. One of Vigna Petrussa’s specialties are her sweet wines. Thinking of what to pair with Vigna Petrussa’s dessert wines, Chef Lucia Sgubin of Al Cjant dal Rusignu was inspired to create this warm-weather version of strudel, taking advantage of fresh summer figs whose trees practically grow like weeds in Italy. In fact, this surprisingly refreshing dessert pairs nicely with Vigna Petrussa’s Picolit and Desiderio sweet wines, which both have a great balance between acidity and naturally sweet apricot-like fruit taste.
Check out our fig strudel recipe below to satisfy any sweet tooth, and try pairing it with sweet wines available to purchase today in our online shop!
North Italian Fig Strudel
Cooking Time: 2 hours
Portions: 6 servings
Ingredients:
Strudel Pastry:
2 cups all purpose flour
1 Egg
½ cup Sugar
50 ml Milk
¼ cup butter, softened
1 teaspoon vanilla
1 teaspoon baking powder
Strudel Filling:
15 fresh figs
2/3 cup sugar
80g chopped dried figs
70g chopped hazelnuts
¼ cup ricotta
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon cardamom
Zest of one lemon
2 ounces or 60 grams of
graham cracker crumbs
To Garnish
Fresh Figs and Powdered Sugar
Suggested Wine Pairings
Vigna Petrussa | Picolit
Vigna Petrussa | Desiderio
Procedure:
1. Preheat the oven to 350 degrees and line a baking tray with parchment paper.
2. In a bowl, mix the flour, sugar, salt and baking powder and create a well. In the center, add the one whole egg, milk, softened butter, and vanilla. Mix and knead until a uniform dough. Cover and let rest in the fridge for an hour.
3. Peel and cube the fresh figs. Mix with the sugar, ricotta, chopped dried figs and the spices (cinnamon, vanilla, nutmeg, cardamom, and lemon zest).
4. Remove the dough from the fridge, and using copious amounts of flour roll it out to form a rectangle about ¼ to ½ inch thick. In the center, spread the graham cracker crumbs in a line down the length of the dough. Carefully spoon the fig and spice filling over the crumbs, staying away from the edges.
5. Gently, fold the two short ends inward. Then fold the longer sides to close the strudel, pressing carefully to close it well. Gently flip the strudel over and place it, closed side down, on the parchment paper, brushing off any excess flour before placing it on the tray.
6. If you would like a nicely browned pastry, in a small bowl or cup, whisk together an egg yolk, one tablespoon of heavy cream, and a pinch of sugar and then brush the strudel evenly with this mixture. For a natural, soft color, brush the pastry with just a tablespoon of melted butter.
7. Using a sharp knife, slice three to four horizontal slices across the strudel. Place in the preheated oven and bake for 30-45 minutes until the pastry is cooked through.
8. Let cool well for an hour. Then slice and serve with a dusting of powdered sugar and freshly quartered figs. Add some whipped cream or vanilla ice cream to really add the decadence into this dessert!
Let us know how your take on this classic summertime Friulian Fig Strudel and how it pairs with Vigna Petrussa’s dessert wines, Picolit and Desiderio! Pick up the wine in our online shop, and we will ship it directly to you!
