Fig rolls - recipe
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Prepare
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Serves
11 -
Cook
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Skill
Medium
Ingredients
For the filling
- 200 g Figs (dried)
- 2 tbsp Unrefined dark muscovado sugar
- 275 ml Water
For the pastry
- 75 g Plain wholemeal flour
- 125 g Plain white flour
- 2 tbsp Unrefined light muscovado sugar
- 75 g Butter (unsalted) softened
- ¼ tsp Salt
- 2 tbsp Water
- 1 tsp Cinnamon
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1
Preheat the oven to 170°C (150°C fan, gas mark 3).
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2
Simmer the figs in a saucepan with 275ml water until the liquid has reduced substantially. Stir in the dark muscovado sugar until melted and then leave to cool.
For this step you'll need:
- 200g Figs (dried)
- 275ml Water
- 2 tbsp Unrefined dark muscovado sugar
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3
Blend the mixture until smooth in a food processor and keep aside.
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4
For the pastry, mix together all of the ingredients in a food processor, gradually adding the water until a dough forms. (You may not need all of the water)
For this step you'll need:
- 75g Plain wholemeal flour
- 125g Plain white flour
- 2 tbsp Unrefined light muscovado sugar
- 75g Butter (unsalted) softened
- ¼tsp Salt
- 2 tbsp Water
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5
Once you have created the dough, knead on a lightly floured surface then roll out into a rectangle (approx. 16cm x 15cm).
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6
Lightly dust the pastry with cinnamon and then spread a strip of the fig puree down the centre of the rectangle, leaving space either side to fold the pastry.
For this step you'll need:
- 1tsp Cinnamon
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7
Fold over the pastry each side so that the seal overlaps the filling, to keep the puree in when baked.
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8
Cut into 3cm pieces and place on a lightly greased baking sheet with the seal faced downwards.
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9
Bake for 25-30 minutes or until golden brown. Leave to cool on a wire rack.