British Fig Rolls - Almost Better Than Shop Bought!
Ready In: 1 hr
Serves: 12
Yields: 12 Fig Rolls
Ingredients
Filling
- 175 g dried figs, rinsed and coarsely chopped (6 oz)
Pastry
- 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
- 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.
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