Fig and walnut strudel

Rustic, old-fashioned strudel made with shortcrust rather than thin pastry, served whole or individually as I did. I used summer jam and dried figs from my tree.
INGREDIENTS
PASTRY
250 g flour
150 g butter
100 g sugar
2 yolks
1/2 vanilla pod
1 pinch salt
Grated lemon zest
FILLING
1 jar fig jam
10 dried figs
100 g walnuts
For pastry, see blog: work flour and butter into crumbs, add sugar, yolks, vanilla, lemon zest and salt, combine quickly, form a block, wrap and refrigerate several hours, preferably overnight.
I soften briefly and roll a rectangle 3 mm thick.
I spread fig jam.
Plenty of broken walnuts, to taste.
I distribute chopped figs.
I roll fairly tightly.
I seal ends and put on parchment.
I bake at 180°C for about 35 minutes, depending on oven.
I cool slightly and slice.
I halve each slice, dust with icing sugar and put in paper cases.
They keep a few days in a closed tin.