Strudel recipe with apples, Fig jam Walnuts & Cognac and whipped cream with orange

Ingredients

• 1 rectangular puff pastry sheet, homemade or store-bought

• 500 g of apples

• 1 jar of Fig, Walnut & Cognac jam

• 5 cl of cognac

• 30 g of currants

• 50 g of walnuts

• 25 g of semi-salted butter

• 1 cinnamon stick

• 1 star anise

• 2 cloves

• 1 egg yolk for browning

• 25 cl of heavy cream (or whipping cream)

• 15 g of powdered sugar

• A few pieces of candied orange

Instructions

1. Pour the cognac into a bowl, add the raisins, and let them plump overnight.
2. The next day, wash and peel the apples. Cut them into uniform cubes.
3. Melt the butter in a pan and add the apples, cinnamon stick, star anise, and cloves. Cook on low heat until they are tender. Let the mixture cool down.
4. Crack the walnuts and coarsely chop them. Add them to the apples, along with the drained raisins. Remove the spices.
5. Preheat the oven to 180°C (350°F).
6. Roll out the puff pastry on parchment paper and spread the entire jar of Fig, Walnut & Cognac jam over it. Cover with a vertical layer of the apple mixture, making sure to leave 3 cm (about 1 inch) of space at the top and bottom.
7. Fold the two end edges over the filling, and carefully roll the pastry using the parchment paper.
8. Brush with melted butter.
9. Bake for 35 minutes until the pastry is golden brown. Generously sprinkle with powdered sugar as soon as it comes out of the oven.
10. Place the mixing bowl and the whisk attachments in the refrigerator. A quarter of an hour later, whip the very cold cream. As soon as the cream thickens, add the powdered sugar without stopping the whipping.
11. Chop the candied orange and fold it into the cream with a spatula.
12. Serve the Strudel warm with the whipped cream and a good black tea (or a glass of cognac)!