Apple strudel dried figs

STRUDEL FIG 2_18060 35 minutes Cooking Preparation 50 minutes Fix INGREDIENTS for 4 people: 1 roll of puff pastry 10 fresh figs, 1 tbsp pine nuts, 1 tablespoon of raisins, walnuts, 4 3 tablespoons apricot jam filled, 1 tbsp breadcrumbs 50 g butter + 10 g for cooking, 40 g sugar, 1 egg, 1 teaspoon sugar, salt. Place the figs in a bowl of lukewarm water and let them inflate for 2 or 3 hours. When they are ready, asciugali and drain when they're good. Put 50 g of butter in a bowl with sugar and works with a spoon for a few minutes. Combine the egg yolk, pine nuts, raisins, chopped walnuts. Finally, combine the egg whites mounted with a pinch of salt. Roll out the pastry without removing it from the sheet of greaseproof paper and spennellala almost all with jam, leaving 3 cm free around the edges. You anoint with breadcrumbs and cover with the mixture of dried fruits. Distribute the chopped figs in cream. Folds on filling the edge near you and the two side edges. Helping you with the paper, pulling it up, roll up strudel starting from the folded edges. Transfer to a baking sheet covered with parchment paper. Lightly brushed with a little melted butter and you anoint with brown sugar. Cook in the oven already warm at 170° for 50 minutes. During cooking, you should probably place a piece of aluminum foil on top of the strudel to prevent darken too.