Let’s be honest. Nobody has time to make puff pastry from scratch. Not today. Not ever. And that’s okay! Because the Fig Hazelnut Marzipan Strudel swoops in like a buttery superhero with frozen puff pastry as its trusty sidekick. Seriously, frozen pastry is your new best friend. It’s flaky. It’s fabulous. And it doesn’t judge you for skipping the homemade drama.
So, what makes this Fig Hazelnut Marzipan Strudel irresistible? For starters, fresh figs. Gorgeous, jammy figs that you slice into thin, elegant wedges like you’re auditioning for a pastry reality show. Toss them with brown sugar, cinnamon, and nutmeg. Because life is short, and your figs deserve a little spice.
Next, invite ground hazelnuts and big chunks of marzipan to the party. Sweet almond perfection meets crunchy nutty vibes. Use a homemade or store-bought version. A marzipan recipe is included below. Now, back to the strudel filling. Pour melted butter on top and stir to coat. Boom. Flavor explosion. Now, for the next step to this Fig Hazelnut Marzipan Strudel, roll out that puff pastry like you own the place. Here’s a secret: sprinkle breadcrumbs along one side. Why? They soak up extra juices like tiny, toasty heroes. Soggy bottoms? Not today.
Pile your fig-hazelnut-marzipan magic on top of the breadcrumbs. Then roll it up like a pro. Seal the seam with your fingers and place it seam-side down like the sophisticated baker you are. Bake until golden, glorious, and puffed like it’s ready for its Instagram close-up.
Ice the strudel
Hold on. Because this strudel isn’t complete without a drizzle of dreamy glaze. First, whisk powdered sugar plus a splash of water, milk, or cream— like you mean it. Then add cinnamon and nutmeg because we like a little drama in our glaze. Finally, pour it over. Then let it set. Sprinkle more hazelnuts because you’re extra like that.
When the glaze hardens, slice into this masterpiece. Because each bite of Fig Hazelnut Marzipan Strudel is like a sweet, nutty, flaky heaven. So serve it with coffee, tea, or straight-up pride. You didn’t just bake dessert—you created art. This is a gorgeous fall dessert.
Fig Hazelnut Marzipan Strudel
Ingredients
Strudel:
- 6 ripe figs
- 8 oz marzipan
- 1/4 cup brown Sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg.
- 1/2 teaspoon salt
- 1 cup chopped raw hazelnuts
- 2 tablespoons unsalted butter melted
- 1 sheet puff pastry
- 2 tablespoons bread crumbs
- 1 egg
Icing:
- 1 cup Powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2-3 tablespoons Milk cream or water
- 2-3 tablespoons crushed raw hazelnuts
Instructions
Make the Strudel:
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Slice the figs into wedges.
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Cut the marzipan into small pieces.
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Whisk together the sugar, cinnamon, nutmeg, and salt.
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Combine the figs, marzipan, and hazelnuts with the sugar mixture.
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Pour the melted butter over and mix to combine.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Roll out the puff pastry sheet on a lightly floured surface.
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Transfer it to the backing sheet & spread the breadcrumbs vertically over one side of the pastry sheet.
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Spoon the fig mixture down one half of the puff pastry sheet on top of the bread crumbs, leaving a 3/4 inch edge.
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Fold the other half of the puff pastry sheet over and seal the edge with your fingers.
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Lift up the parchment paper to gently roll the strudel so the seam is on the bottom.
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Beat the egg and brush it over the strudel.
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Bake for 30 minutes until golden.
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Let cool for a few minutes, then transfer to a wire rack positioned over the parchment paper.
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Let cool completely.
Ice the strudel:
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Whisk together the powdered sugar with the liquid.
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Whisk in the spices.
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Pour over the strudel.
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Sprinkle the chopped hazelnuts over the top.
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When the glaze has hardened, slice and serve.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film. Store in a ziplock bag.
So, do you like this Fig Hazelnut Marzipan Strudel? Then also check out some of these other delicious recipes:
FIG DATE MUFFINS WITH OATMEAL GINGER STREUSEL
HOMEMADE FIG CINNAMON LIQUEUR
NO RISE NUTTY FIG WHOLE WHEAT BREAD
