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Author Notes: Who doesn't have fond childhood memories of Pop Tarts? This dessert will take you back to the sprinkled strawberry Pop Tart days, but now with an adult kick... brandy. This recipe was adapted from an Apricot-Almond Streudal found in an old Fine Cooking Magazine that I actually picked up at Lowes while my beau and I were shopping (well he was shopping for 'boy' stuff and I was obviously not). I hope this dessert finds its way to your Thanksgiving table, as it will be the star at mine! The best part of this recipe is that everything can be made ahead of time so don't panic come Thanksgiving day. —Table9
FOR THE DOUGH
- 3 1/2 cups Unbleached All-Purpose Flour
- 3 tablespoons Granulated Sugar
- 1/2 teaspoon Kosher Salt
- 1 cup + 2 T Cold, Unsalted Butter, Cut into 18 Pieces
- 3 tablespoons Cold Vegetable Shortening
FOR THE FILLING and ICING
- 2 cups Dried Figs
- 2/3 cup Granulated Sugar
- 2/3 cup Dry White Wine
- 1/3 cup Apple Juice
- 12 Fresh Figs, Stems and Bottoms Cut Off and Sliced into Quarters
- 1 1/4 teaspoons Fresh Squeezed Lemon Juice
- 1 cup Sliced Almonds, Toasted
- 1 1/2 tablespoons Brandy
- 1/4 teaspoon Pure Almond Extract
- 1 Large Egg Yolk, Beaten
- 1/2 cup Confectioners' Sugar, Sifted
- 1 1/2 tablespoons Heavy Cream or Whole Milk
- 1/2 teaspoon Pure Vanilla Extract
- Water (use as needed in recipe)
- MAKE THE DOUGH : Put the flour, sugar , butter, shortening, and salt in a food processor. Pulse until mixture resembles coarse meal, 12 - 15 long pulses. Sprinkle 1/3 cup water over the mixture and pulse until the dough starts to come together, 10 pulses more. If mixture seems dry , add more water 1 tbsp. at a time. Do not over process.
- TURN THE DOUGH OUT onto a clean surface, and gather it into a rectangle that's about 8 x 12 inches. Flatten slightly, wrap in plastic and refrigerate for at least 1 hour and up to 3 days.
- MAKE THE FILLING: In a heavy 4-quart saucepan, combine the dried figs, sugar, white wine, apple juice and 2/3 cup water. Simmer mixture over medium-low heat, stirring often, until the figs are very tender and can be mashed with a wooden spoon, about 40 - 45 minutes. The mixture should be syrupy, be careful not to scorch. Add the fresh figs and lemon juice and cook, stirring often, until very soft, about 10 minutes. Mash mixture with potato masher to get the best jam consistency.
- Remove mixture from the heat and mix in toasted almonds, almond extract, and of course the brandy. Let cool. If you are short on time, just stick mixture in fridge for 10 minutes to cool (that's what I did).
- TO BAKE THE PIE: Preheat oven to 375 degrees and position a rack in the center of your oven. Line a cookie sheet with parchment paper, as to keep the pastry from sticking.
- On a lightly floured surface roll out the dough to 1/4 thick, 12 x 18-inch rectangle. Make sure to loosen dough as you do this so it does not stick to the surface. Trim the dough into an 11 x 16 inch rectangle (just eyeball it) and transfer it to baking sheet. Brush the edges of the dough with the egg wash.Spread the filling on the bottom half of the dough. Make sure to leave 1/2 inch rim around the dough. Fold the top half of the dough over the filling. *A trick is to use the top part of your hand instead of the bottom side so your fingertips don't make holes in the dough
- Press along the edges of the pastry with the back of the fork. Brush egg wash all over the top of the dough. Using paring knife, cut a few small vents in the dough. Bake Streudal until golden brown, 55 minutes. Transfer to the rack to cool.
- FOR THE ICING: Mix together confectioner's sugar, cream/milk, and vanilla extract to form a glaze. Drizzle over top of streudal and sprinkle 1/4 cup almonds over the top. Let sit for 2 hours. It will keep for 1 day if not served immediately.