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Sliced Fig Snacks

southern.chef's picture
  Dried figs 1 1⁄2 Cup (24 tbs), finely chopped
  Water 3⁄4 Cup (12 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Firmly packed brown sugar 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Vanilla extract 1 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon

Combine figs, water, juice, and sugar in a medium saucepan.
Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until thick.
Set aside.
Cream butter; add brown sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Combine flour, baking powder, and soda.
Add flour mixture to creamed mixture, mixing well.
Divide dough into thirds.
Wrap dough in plastic wrap, and refrigerate 2 to 3 hours.
Roll out one-third of dough on a lightly floured surface into a 16- x 4-inch rectangle.
Place on a baking sheet.
Spread 1/2 cup fig mixture, lengthwise, in a 1-inch-wide strip, about 1/2 inch from edge of dough.
Brush water on edges of dough; fold dough over filling, and gently press edges and ends together to seal.
Turn roll over so that sealed edge is on bottom.
Repeat procedure with remaining dough and filling.
Bake at 350° for 17 minutes or until rolls are lightly browned.
Let cool.
Slice rolls crosswise into 3/4-inch slices.

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