Homemade Fig Rolls
Adapted from: British Baking by Peyton & Byrne
Prep Time20 mins
Cook Time15 mins
Total Time50 mins
For the pastry
- 125 g (4oz) butter softened
- 25 g (1oz) caster sugar plus extra for sprinkling
- 25 g (1oz) light muscovado sugar
- 1 large egg separated
- 175 g (6oz) plain flour plus extra for rolling
- 5 tbsp ground almonds
For the filling
- 180 g (6oz) semi-dried figs chopped stalks removed
- 125 ml (4floz) cold water
- zest of 1 lemon
- juice of half lemon
- 2 tsp golden caster sugar plus extra to sprinkle
- ¾ tsp ground cinnamon
- ¼ tsp mixed spice
To Make the pastry
Beat together 125g (4oz)butter and 25g (1oz) each caster sugar and light muscovado sugar. Add 1 egg yolk, reserving the egg white and beat again. Mix in 175g (6oz) plain flour and 5 tbsp ground almonds and bring together to form a soft dough.
Place onto a lightly floured work surface and knead for 20 – 30 seconds. Shape into a ball. Wrap with cling film and chill for about 15 minutes.
To make the filling
Place 175g (6oz) chopped figs ) into a heavy based sauce pan and add 125ml (4floz) water, the juice and zest of 1 lemon, 2 tsp caster sugar ¾tsp ground cinnamon and ¼ tsp mixed spice. 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 sticking until the mixture is thick mixture.
Blend the fig mixture with either a stick blender or food processor. Allow to cool.
Preheat the oven to180℃ (160℃ fan)/350°F/gas mark 4.
Remove the pastry from the fridge. Roll out between two sheets of baking parchment and trim to a 26 x 40cm (10 x 8in)rectangle.
Cut in half lengthways and spoon half of the fig mixture down the length of each strip of pastry. Carefully wrap the pastry around the fig filling pressing gently together to seal. Use the greaseproof paper to help you roll the pastry.
Transfer to a baking tray. and flatten each roll slightly with a fork.
Lightly beat the egg white and brush over the pastry rolls. Sprinkle with a little caster sugar.
Place in the pre-heated oven. Bake for 25 minutes, turning the tray after about 15 minutes.
Remove the tray from the oven. Allow the fig rolls to cool for about 10 minutes before carefully transferring to 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 (1½ in) long. Carefully place onto a cooling rack to cool completely.
Calories are calculated using an online nutrition database and are approximate and meant as a guideline only
- Freeze for up to 2 months
- Store in an airtight container in a cool place for up to 1 week.