I’d never made fig rolls up until the other day, so I dug out a recipe I knew I had and worked from that. My adapted recipe comes from British Baking, by Peyton & Byrne. I adapted it by keeping the pastry quite plain thus allowing the figs to do the talking. A little spice was used in the fig mixture.
They are really easy to make, and taste divine. The pastry being very short and the filling full of flavour. I delivered these beauties to my parent’s home about 5pm one afternoon this week, and by 5.30pm they were all gone! Every single crumb! I think that says it all doesn’t it?!
Anyway, there’s no time to waste, let’s get to it and bake!
Homemade Fig Rolls Yum
Freezable: Sorry, not tested
Time: about 50 minutes, plus cooling time
Adapted from: British Baking by Peyton & Byrne
You will need:
1 x large baking tray
stick blender or food processor
For the pastry
110g unsalted butter, softened
20g caster sugar, plus extra for sprinkling
20g light brown muscovado sugar
1 large egg, separated
180g plain flour, plus extra for rolling
40g ground almonds
For the filling
180g semi-dried figs chopped (stalks removed)
120ml cold water
zest of 1 lemon
juice of half lemon
1 dessertspoon caster sugar
3/4 tsp ground cinnamon
1/4 tsp mixed spice
How to make them:
1. Make the pastry dough. In a good size bowl beat together the butter and sugars. Add the egg yolk (reserve the egg white) and beat again. Mix in the plain flour and ground almonds. It will eventually come together and make a nice dough. Place onto a lightly floured work surface and knead for 20 – 30 seconds. Shape into a disc. Wrap with cling film and chill for about 15 minutes.
2. Make the fig filling. Place the chopped figs (removing the stems) into a heavy based sauce pan and add the remaining filling ingredients. Mix. Place on a low to medium heat to cook down, this will take about 15 – 20 minutes. Stir periodically to prevent the mixture from catching. Add a little more water if necessary. The figs will cook into a thick mixture.
3. Blend the fig mixture with either a stick blender or food processor. Allow to cool.
4. Preheat the oven to 180c / Fan 160c / Gas 4.
5. Remove the pastry from the fridge. Cut in half. Cut 2 strips of grease proof paper. Lay one of the paper strips on the work surface tacking it down with butter. Dust with a little flour. Roll out one piece of pastry on the greaseproof paper into an oblong shape. Trim to 26cm x 10cm.
6. Using a teaspoon, lay half of the fig mixture down the length of the trimmed pastry in a sausage shape. Using the back of a table knife, tease up the pastry edge nearest to you, and carefully lay it across the filling. Repeat with the exposed pastry on the far side of the fig mixture. Use the back of the knife to gently tap the pastry in order to seal the seam.
7. Use the greaseproof paper to help you roll the pastry sausage so that it is then laying on the sealed edge of the pastry.
8. Use the grease proof paper to transfer the large fig roll onto the baking tray. Trim the paper if necessary as the second fig roll will sit alongside on the tray.
9. Repeat the process with the remaining half of pastry.
10. Lightly beat the egg white. With a pastry brush gently paint over the fig roll, trying not to ‘stick’ the pastry to the greaseproof paper. Scatter generously with sugar.
11. Place in the pre-heated oven. Bake for 25 minutes, turning the tray after about 15 minutes.
12. Remove the tray from the oven. Allow the fig rolls to cool in the baking tray, after 10 minutes use the grease proof paper to lift them onto a chopping board. With a sharp knife, remove a thin slither from each end of the large fig rolls to tidy. Slice into fig rolls measuring about 3cm long. Carefully place onto a cooling tray to cool completely.
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