Prep 30 mins
Cook 1 hr 30 mins
If you thought you didn't like anything with dried figs in it - you haven't tried these!!! Like Fig-Newtons, only better.
- 1⁄2 kg dried fig
- 1 cup fresh orange juice
- 2⁄3 cup sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 1⁄2 cups butter, room temperature
- 1 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1⁄2 cup cornstarch
- 1⁄2 teaspoon salt
- 1 egg white, beaten to blend
- 2 tablespoons sugar
- 1 teaspoon sugar
- For filling: Finely chop figs in processor (do not puree).
- Combine with juice, sugar and peel in small saucepan.
- Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
- Remove from heat and mix in vanilla and cinnamon.
- Cool completely.
- For pastry: Preheat oven to 350F (160C).
- Line 9 x 13 inch pyrex baking dish with foil.
- Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
- Combine flour, cornstarch and salt in small bowl to blend.
- Add to butter until mixture just starts to come together.
- Separate in half.
- Press one half into pan, just coming up sides slightly.
- Brush pastry edges with egg white.
- Spread filling over pastry, leaving a ¼ inch border.
- Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
- Combine 2 tblsps sugar with 1 tsp cinnamon.
- Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
- Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
- Cool on rack.
- Remove pastry from pan, using foil as aid.
- Cut into 1 ½ inch squares.
These were pretty easy and turned out well. I liked the orange and the cinnamon.
I'd like to say that this recipe is very very good. My husband loved it. It was a bit sweet for me so, on the second batch I just halved the sugar. I'll be making these for a long time to come. Thank you.
really good stuff.dee