Recipe by French Tart
This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. (I have posted this recipe on Zaar especially for Lalaloula, who asked about a fig roll recipe in the British forum.)
Top Review by Sue B.
Followed the directions to the letter, but the pastry turned out bland and not like the biscuit texture of bought fig rolls. I think it needed more sugar and no kneading that the recipe called for. Very disappointed.
- 175 g dried figs, rinsed and coarsely chopped (6 oz)
- 100 g plain wholemeal flour (4 ozs)
- 100 g plain flour (4 ozs)
- 2 tablespoons light muscovado sugar (1 oz)
- 75 g margarine (2 1/2 oz) or 65 g butter (3 oz)
- 1⁄4 teaspoon salt
Directions See How It's Made
- Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
- Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
- Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
- Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
- Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
- Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
- Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.