Prep 1 hr 30 mins
Cook 30 mins
Make your own version of these tasty cake/cookies
- 453.59 g dried figs or 907.18 g fresh figs
- 236.59 ml sugar
- 236.59 ml water (1 c. for dried figs, 1/2 c. for fresh)
- 118.29 ml butter, room temp
- 236.59 ml sugar
- 1 large egg
- 14.79 ml cream or 14.79 ml milk
- 2.46 ml vanilla
- 2.46 ml salt
- 4.92 ml baking powder
- 414.03 ml flour
- Dice figs, soak in water 1 hour.
- Add sugar & cook on medium heat until of thin jam consistency.
- Beat sugar, butter, egg, milk & vanilla until well blended.
- Add dry ingredients.
- Mix well and refrigerate for 1 hour.
- Place 1/2 on well floured dough cloth; knead about 6 times.
- Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
- Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
- Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.
Very tasty (please see how I rate)! The dough was difficult to work with (like working with wet sand), and reminded me of a crumbly pie crust dough. Chilling the dough helped, and I think a tad more flour would help even more (like 2 cups total). What worked best for me was to divide the batch into four pieces and roll out each piece with lots of flour on a piece of parchment paper, while keeping the rest in the refrigerator. I decided to make strudel shaped cookies: I rolled out a rectangle, spooned the filling down the center and lifted the sides of the rectangle to cover the center (using the paper base came in handy). I placed the shaped logs in the freezer and when firm enough transfered to the baking pan seam side down. Also, I would suggest working with relatively narrow dough rectangles (ca. 3 inches) as the logs flattened and expanded while baking. Two pounds of fresh figs made a lot of filling, way too much than for the strudel shaped cookies, maybe layering like in the recipe would use up more filling, but it still seems that there is A LOT of fig preserve (which will be great for breakfast!).
We loved the fig bars. I did, however, make a couple of changes. I used dried figs and did not add any extra sugar to them - just ran them through the food processor. I used a half cup of white sugar and a fourth cup of brown sugar in the crust and upped the amount of flour to two cups of mixed white and whole wheat flour. The bottom crust I just patted into the pan. I chilled the upper crust and rolled it out between two pieces of parchment. I'll definitely be making this recipe again!!
YUMMMM!!! I added the seeds from one fresh pomegranate from my yard to the fig mixture and it gave it just the right amount of tartness. These are incredible! I am bringing the pan to work tomorrow because I have no self control.