Preheat the oven to 350°F. Rinse and dry the figs. Cut them into thin strips.
In a bowl, finely crush the dried crepes (gavottes), combine them with the ground hazelnuts. Set aside the crumb mixture.
x 50 grams
Melt the butter. Set aside two tablespoons of melted butter and one tablespoon of the crumb mixture.
Using a pastry brush, brush the puff pastry with the melted butter. Place the crumb mixture on the puff pastry.
Add the strips of figs. Roll the puff pastry onto itself. Brush the remaining melted butter and crumb mixture onto it.
Bake for 25 minutes, keeping an eye on it. Sprinkle the strudel with powdered sugar as soon as it's taken from the oven.
To taste warm or cold.
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