Introduction
Hey there! Today, I want to share with you my recipe for homemade fig rolls. These delightful treats hold a special place in my heart. I remember my grandmother baking them during the holidays, and the sweet aroma that filled her kitchen. Fig rolls have become a beloved tradition in my family, and I’m excited to pass on this recipe to you. So, let’s roll up our sleeves and get baking!
Why You’ll Love This Recipe
I make these fig rolls when I want to indulge in something sweet and nostalgic. The combination of the soft, buttery pastry and the rich, sweet fig filling is simply irresistible. My family goes crazy for these treats because they are reminiscent of childhood memories and they make the perfect accompaniment to a warm cup of tea or coffee. Trust me, once you try these homemade fig rolls, you’ll never want to go back to store-bought versions!
Ingredients
For the pastry:
– 250g all-purpose flour
– 125g unsalted butter, cold and cubed
– 50g granulated sugar
– 1 egg, lightly beaten
– 1 teaspoon vanilla extract
– A pinch of salt
For the fig filling:
– 200g dried figs
– 50g walnuts, finely chopped
– 50g honey
– 1 teaspoon lemon zest
– 1 tablespoon lemon juice
– A pinch of cinnamon
Directions
1. In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
2. Make a well in the center of the mixture and add the beaten egg and vanilla extract. Mix until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.
3. While the dough is chilling, prepare the fig filling. In a food processor, pulse the dried figs until they form a sticky paste. Add the chopped walnuts, honey, lemon zest, lemon juice, and cinnamon. Pulse a few more times until well combined.
4. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. Remove the dough from the refrigerator and divide it into two equal portions. Roll out one portion into a rectangle about 3mm thick.
6. Spread half of the fig filling evenly over the rolled-out dough, leaving a small border around the edges. Carefully roll the dough, starting from one of the longer sides, until you have a log.
7. Repeat the process with the second portion of dough and the remaining fig filling.
8. Using a sharp knife, cut the logs into smaller rolls, about 2cm thick. Place the rolls onto the prepared baking sheet, leaving some space between them.
9. Bake in the preheated oven for 15-20 minutes, or until the fig rolls are golden brown.
10. Remove from the oven and allow them to cool on a wire rack before serving.
Notes
I’ve experimented with different variations of this recipe, and one that I particularly enjoyed was adding a tablespoon of orange zest to the fig filling. It added a lovely citrusy note that complemented the sweetness of the figs. Feel free to get creative and make this recipe your own!
Variations
If you’re not a fan of walnuts, you can substitute them with almonds or pecans for a different flavor and texture. You can also try using different types of dried fruits, such as dates or prunes, for the filling. The possibilities are endless!
Equipment
While a food processor makes preparing the fig filling easier, you can achieve similar results by finely chopping the figs and mixing them with the other filling ingredients using a fork. Don’t worry if you don’t have all the fancy equipment – improvisation is key in the kitchen!
Storage
Although these fig rolls can be stored in an airtight container at room temperature for up to a week, I find that they never last that long in my house! They are best enjoyed fresh, but if you have any leftovers, they make a delicious snack on the go.
Serving Suggestions
I love serving these fig rolls with a hot cup of tea or coffee. The warmth of the drink enhances the flavors of the pastry and the fig filling. Another way to enjoy them is by pairing them with a scoop of vanilla ice cream for a delightful dessert.
Pro Tips
When rolling out the dough, make sure to lightly flour your surface and rolling pin to prevent sticking. If the dough becomes too soft and difficult to work with, pop it back in the refrigerator for a few minutes to firm up.
If you’re having trouble achieving the perfect spiral shape when rolling the dough, don’t worry! The taste is what matters most, and even if they don’t look perfect, they will still be delicious.
FAQ
Q: Can I freeze the fig rolls?
A: Absolutely! Once baked and cooled, you can freeze the fig rolls in an airtight container for up to three months. Simply thaw them at room temperature before enjoying.
Q: Can I use fresh figs instead of dried figs?
A: While I haven’t tried it myself, fresh figs should work as a substitute. However, keep in mind that the texture and sweetness may vary, so you might need to adjust the other ingredients accordingly.
Alright, now that you have the recipe for these scrumptious homemade fig rolls, it’s time to channel your inner baker and give them a try. I hope you enjoy making them as much as I do. Happy baking!
Homemade Fig Rolls
Delightful homemade fig rolls with a soft, buttery pastry and a rich, sweet fig filling. Perfect for indulging in something sweet and nostalgic.
Ingredients
- 250g all-purpose flour
- 125g unsalted butter, cold and cubed
- 50g granulated sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- A pinch of salt
- 200g dried figs
- 50g walnuts, finely chopped
- 50g honey
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- A pinch of cinnamon
Directions
-
In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
-
Make a well in the center of the mixture and add the beaten egg and vanilla extract. Mix until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.
-
While the dough is chilling, prepare the fig filling. In a food processor, pulse the dried figs until they form a sticky paste. Add the chopped walnuts, honey, lemon zest, lemon juice, and cinnamon. Pulse a few more times until well combined.
-
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
-
Remove the dough from the refrigerator and divide it into two equal portions. Roll out one portion into a rectangle about 3mm thick.
-
Spread half of the fig filling evenly over the rolled-out dough, leaving a small border around the edges. Carefully roll the dough, starting from one of the longer sides, until you have a log.
-
Repeat the process with the second portion of dough and the remaining fig filling.
-
Using a sharp knife, cut the logs into smaller rolls, about 2cm thick. Place the rolls onto the prepared baking sheet, leaving some space between them.
-
Bake in the preheated oven for 15-20 minutes, or until the fig rolls are golden brown.
-
Remove from the oven and allow them to cool on a wire rack before serving.