FIG PINWHEELS
These slice-and-bake chewy cookies are perfect for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 1/2 dozen
Number Of Ingredients 11
Steps:
- Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
- Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
- Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
- Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
- Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.
ANISE-SCENTED FIG AND DATE SWIRLS
Steps:
- Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
- Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
- Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
- Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
- Preheat oven to 350°F.
- Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.
FIG SWIRLS
Categories Cookies Dessert Bake Christmas Kid-Friendly Cream Cheese Orange Fig Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen cookies
Number Of Ingredients 15
Steps:
- Make pastry dough:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball.
- Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
- Make filling:
- Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth.
- Make logs:
- Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
- Bake cookies:
- Put oven rack in middle position and preheat oven to 375°F.
- Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool.
FIG SWIRLS
Steps:
- Make pastry dough: Whisk together flour, baking powder, baking soda, and salt in a bowl. Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball. Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours. Make filling: Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth. Make logs: Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Bake cookies: Put oven rack in middle position and preheat oven to 375°F. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool. Cooks' notes: Unbaked logs can be chilled up to 3 days. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
FIG SWIRLS
These swirl cookies are a wonderful Christmas cookie one of my favorites. It really does the fig justice. Prep time may seem long, but it's jst chill time in the refrigerator.
Provided by southern chef in lo
Categories Dessert
Time 4h15m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Make pastry dough: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball.
- Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
- Make filling: Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth.
- Make logs: Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
- Bake cookies: Put oven rack in middle position and preheat oven to 375°F.
- Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool.
- Unbaked logs can be chilled up to 3 days.
- Keep cookies layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 809.4, Fat 34.9, SaturatedFat 21.4, Cholesterol 144.6, Sodium 343.4, Carbohydrate 120.3, Fiber 5.5, Sugar 71.1, Protein 10.2
More about "fig swirls recipes"
LOTTIE + DOOF » DAY 2: FIG AND DATE SWIRLS
From lottieanddoof.com
29 FIG DESSERT RECIPES TO TRY - PUREWOW
From purewow.com
BOURBON FIG BUTTER + SMOKED SUGAR ICE …
From bojongourmet.com
FIG RECIPES
From allrecipes.com
CHOCOLATE FIG SWIRL ROLLS - GATHER AND DINE
From gatheranddine.com
FIGGY SWIRL COOKIES - WENDI'S AIP KITCHEN
From wendisaipkitchen.com
FIG PINWHEELS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Estimated Reading Time 4 mins
MY FAVORITE FALL COOKIE: ANISE-SCENTED FIG & DATE SWIRLS
From thekitchn.com
FIG SWIRLED CHALLAH BREAD RECIPE! DF - THE FETCHING FOODIE
From thefetchingfoodie.com
FRESH FIG SWIRL | THE FRESH LOAF
From thefreshloaf.com
FIG SWIRL CHOCOLATE BREAKFAST ROLL | VALLEY FIG GROWERS
From valleyfig.com
FIG & ORANGE SWIRLED BREAD | BUTTERMILK BY SAM
From buttermilkbysam.com
FIGS SWIRL RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
FIG SWIRL AND ALMOND MUFFINS - THYME WITH CAROLINE
From thymewithcaroline.com
FRESH FIGS IN SWEET SPICED SYRUP (RECIPE) - THE SPRUCE EATS
From thespruceeats.com
FRESH FIG SWIRL ICE CREAM RECIPE ON FOOD52
From food52.com
ROASTED GARLIC BUTTER BOARD WITH FIG JAM - SWIRLS OF FLAVOR
From swirlsofflavor.com
You'll also love