FIG FILLING FOR PASTRY
This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled.
Provided by ELEANOR1052
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Remove stems from figs with scissors. Chop in food processor in batches.
- In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 16.9 g, Fat 2.9 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 2.8 mg, Sugar 13.8 g
BRITISH FIG ROLLS - ALMOST BETTER THAN SHOP BOUGHT!
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.)
Provided by French Tart
Categories Bar Cookie
Time 1h
Yield 12 Fig Rolls, 12 serving(s)
Number Of Ingredients 6
Steps:
- 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.
FIG-FILLED COOKIES
Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 2-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
SESAME BALLS WITH DRUNKEN FIG FILLING
Sesame balls are classic dim sum. In the _yum chat_ (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings. **CHEF'S TIPS:** In Chinese cooking, sesame seeds are never deeply browned- their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done. Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.
Provided by Pichet Ong
Yield Makes 25 balls
Number Of Ingredients 11
Steps:
- 1. To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.
- 2. Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.
- 3. To make the sesame balls: Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.
- 4. Fill a large saucepan fitted with a steamer basket or rack with water to a dept of 2 inches and bring to a rolling boil. Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.
- 5. Meanwhile, bring 1 cup plus 2 tablespoons water to boil.
- 6. Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.
- 7. Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.
- 8. Fill a deep, heavy saucepan with oil to depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds. Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls. Serve hot or at room temperature.
HOMEMADE FIG BARS
In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.
Provided by Catherine McCord
Categories dessert
Time 35m
Yield 20 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
- Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
- Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
- Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.
FIG CAKE FILLING
An interesting variation on cake filling and a delicious way to use up any extra figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.
Provided by Molly53
Categories Dessert
Time 30m
Yield 1 cake filling, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook figs until tender, about 30 minutes.
- Combine sugar and cornstarch in the top of double boiler.
- Add boiling water gradually, stirring constantly.
- Cook for 15 minutes, stirring occasionally.
- Add figs, lemon juice, and orange rind.
- Let cool to room temperature before assembling cake.
Nutrition Facts : Calories 67.2, Sodium 0.7, Carbohydrate 17.3, Fiber 0.4, Sugar 14.9, Protein 0.1
FIG FILLING
This is the filling for our Homemade Fig Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
- Spread filling on a baking sheet to cool.
FIG SQUARES
Steps:
- For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in bowl, not in a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate up to 3 days, freeze up to 6 months.) For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest and pulse in. Transfer to a bowl and allow to cool. To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet. Line the sheet with the dough. Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way. Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess dough. Brush surface of dough with beaten egg. Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.) Place baking sheet on bottom rack of oven. Bake 25 to35 minutes, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions (squares are traditional.)
FIG FILLING
Categories Fig
Number Of Ingredients 6
Steps:
- Combine all ingredients in a nonstick frying pan, and cook over low heat, stirring often, until reduced to a thick paste, 10 to 15 minutes. After mixture cools, pulse until smooth in food processor. Spread mixture on a baking sheet to cool. Filling can be stored, covered, in the refrigerator up to 1 week. Bring to room temperature before using.
More about "fig filling recipes"
15 FOODS THAT ARE INCREDIBLY FILLING - HEALTHLINE
From healthline.com
MINI FIG PASTRIES RECIPE | LAND O’LAKES
From landolakes.com
FIG FILLING | ANITA'S TRIED & HEART HEALTHY RECIPES
From anitasrecipes.com
HOMEMADE FIG NEWTONS RECIPE FROM SCRATCH | DESSERT …
From dessertfortwo.com
HOMEMADE FIG NEWTONS RECIPE | BON APPéTIT
From bonappetit.com
10 FRESH FIG RECIPES | SOUTHERN LIVING
From southernliving.com
OATMEAL FIG BARS | HOMEMADE FIG NEWTONS - ALIDA'S …
From alidaskitchen.com
22 FAST AND EASY FIG RECIPES - THE SPRUCE EATS
From thespruceeats.com
HAMANTASCHEN RECIPE FOR PURIM WITH FIGS | VALLEY FIG …
From valleyfig.com
WHAT IS THE FILLING IN A FIG NEWTON? - SUGAR DISH ME
From sugardishme.com
20 FIG RECIPES THAT ARE SWEET AND SAVORY | TASTE OF HOME
From tasteofhome.com
25 FRESH FIG RECIPES YOU'LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
20 LUSCIOUS FIG RECIPES TO ENJOY THIS RICH AND …
From thespruceeats.com
HOMEMADE FIG BARS RECIPE (GLUTEN-FREE!) - MAEBELLS
From maebells.com
HEALTHY FIG RECIPES | EATINGWELL
From eatingwell.com
21 FIG RECIPES TO MAKE WHILE THE FRUIT IS IN SEASON - GREATIST
From greatist.com
FRESH FIG NEWTONS - SUGAR DISH ME
From sugardishme.com
12 FIG RECIPES - WHAT TO DO WITH FRESH FIGS | KITCHN
From thekitchn.com
FRESH FIG GALETTE RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE FIG NEWTON RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
BULK OR WHOLESALE 45 LB FIG FILLING – BAKERS AUTHORITY
From bakersauthority.com
FIG RECIPES - FOOD NETWORK
From foodnetwork.com
HOMEMADE FIG NEWTONS RECIPE - HEATHER MANGIERI NUTRITION
From heathermangieri.com
HOMEMADE FIG BARS RECIPE - COPYCAT FIG NEWTONS - MACHEESMO
From macheesmo.com
FIG PIE FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
27 FRESH FIG RECIPES (+ FIG PRODUCE GUIDE) - FLAVOR THE MOMENTS
From flavorthemoments.com
FIG NEWTONS RECIPE (COPYCAT) - RECIPES.NET
From recipes.net
FIG FILLING RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
HOMEMADE FIG BARS — HOW TO MAKE FIG NEWTONS FROM SCRATCH
From delish.com
FRESH FIG PIE - NANCIE'S TABLE
From nanciemcdermott.com
22 FRESH FIG RECIPES | ALLRECIPES
From allrecipes.com
20 FIG RECIPES THAT FAR OUTSHINE THE NEWTON - BRIT + CO
From brit.co
FIG FILLING FOR PASTRY - YUM TASTE
From yumtaste.com
OATMEAL VANILLA FIG BARS RECIPE (BETTER THAN FIG NEWTONS!)
From foodabovegold.com
EASY FIG RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
23 EASY FRESH FIG RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
WHAT GOES WITH FIG ? CHECK ALL THE PAIRINGS (CHEESE, MEAT, HERBS …
From foodiosity.com
10 UNFORGETTABLE SAVORY PLANT-BASED FIG RECIPES! - ONE GREEN …
From onegreenplanet.org
HOMEMADE FIG NEWTONS RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love