Fig Bars Recipe

French Rolling Pin & HolderThe CDC has named September 2011 figs and chili peppers month. Fig rolls have a long history, possibly dating back to early Egypt. In 1892, Philadelphia baker and fig-lover Charles Roser patented a machine which inserted fig paste into a cake-like dough, thus creating the first mass-produced version of this confection. Roser named his product “Newtons,” after the local town of Newton, Massachusetts.

Try making your own fig bars with this recipe.

You Will Need
Dough/Crust
3 C unbleached flour
1/2 tsp baking soda
1/4 tsp baking powder
2 Tbs canola oil
1/4 C honey
1/4 C corn syrup
1 drop lemon extract
1 drop orange extract
2 egg whites
1 tsp lemon juice

Filling
2 1/2 lbs fresh figs
1/4 orange juice
4 Tbs honey

Instructions
Dough/Crust
Beat all of the dough ingredients in mixing bowl for three to four minutes with an electric mixer set at medium speed.
Cover the bowl and refrigerate dough for two hours.

Filling
While dough chills wash and drain figs.
Cut off tops of figs and halve them.
Puree figs in a food processor.
Pour the puree into a nonstick saucepan.
Add the orange juice and honey, combining well.
Bring the mixture to a boil, then lower the heat to medium.
Cook until most of the liquid evaporates and the mixture is thick, stirring occasionally. Remove from heat.
Remove dough from refrigerator and divide into four parts.
Roll each part out to a rectangle about 11 x 5 inches and one quarter inch thick (use extra flour if necessary).
Spread about 1/3 C filling on one section of the dough, then fold over each side to make a seam.
Using two metal spatulas, turn the dough seam-side down.
Place rolled dough on a baking sheet.
Repeat with the other three sections of dough.
Bake at 325 degrees for 12 to 15 minutes.
Cool, then cut each roll into six cookies.

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