Apr 27 , 2024
Homemade Fig Rolls
For the Pastry
125g butter softened
25g caster sugar plus extra for sprinkling
25g light muscovado sugar
1 large egg separated
175g plain flour (can use gluten free) plus extra for rolling
5 tablespoons ground almonds
For the Filling
175g semi-dried figs chopped stalks removed
125ml cold water
zest of 1 lemon
juice of half lemon
2 teaspoon golden caster sugar plus extra to sprinkle
¾ teaspoon ground cinnamon
¼ teaspoon mixed spice
Instructions
To Make the pastry
Beat together 125g butter and 25g each caster sugar and light muscovado sugar. Add 1 egg yolk, reserving the egg white and beat again. Mix in 175g flour and 5 tablespoons of ground almonds and bring together to form a soft dough. Place onto a lightly floured work surface and knead for 20 – 30 seconds. Shape into a ball. Wrap with cling film and chill for about 15 minutes.
To make the filling
Place 175g chopped figs into a heavy based sauce pan and add 125ml water, the juice and zest of 1 lemon, 2 teaspoon caster sugar, ¾ tsp ground cinnamon and ¼ teaspoon mixed spice. Mix together. Place on a low to medium heat to cool down, this will take about 15 – 20 minutes. Stir periodically to prevent the mixture from sticking until the mixture is thick. Blend the fig mixture with either a stick blender or food processor. Allow to cool
To assemble
Preheat the oven to180℃ (160℃ fan).
Remove the pastry from the fridge. Roll out between two sheets of baking parchment and trim to a 26 x 40cm rectangle.
Cut in half lengthways and spoon half of the fig mixture down the length of each strip of pastry. Carefully wrap the pastry around the fig filling pressing gently together to seal. Use the greaseproof paper to help you roll the pastry.
Transfer to a baking tray and flatten each roll slightly with a fork.
Lightly beat the egg white and brush over the pastry rolls. Sprinkle with a little caster sugar.
Place in the pre-heated oven. Bake for 25 minutes, turning the tray after about 15 minutes.
Remove the tray from the oven. Allow the fig rolls to cool for about 10 minutes before carefully transferring to a chopping board. Slice into fig rolls measuring about 3cm long. Carefully place onto a cooling rack to cool completely.
Freeze for up to 2 months or store in an airtight container in a cool place for up to 1 week.