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Fig-Date Swirls

Photo: Levi Brown
Prep time 30 mins
Chill time 1 hr
Freeze time 2 hrs
Bake time 25 mins
Yield Yield: About 45 (serving size: 1 cookie)

Ingredients

  • 2 cups whole-wheat pastry flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg
  • 1/2 cup plus 2 Tbsp. orange juice
  • 1 cup dried Mission figs, stemmed
  • 1 cup pitted Medjool dates
  • 2 tablespoons honey

Nutrition Information

  • calories 71
  • fat 2 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 54 mg
  • calcium 14 mg

How to Make It

  1. In a food processor, pulse flour, sugar, salt and half of cinnamon until mixed. Pulse in butter until coarse crumbs form. Pulse in egg and 2 Tbsp. juice until dough forms a ball.

  2. Divide dough in half; pat into 2 4 1/2-inch-wide disks. Wrap disks in plastic wrap; chill for 1 hour.

  3. In processor, puree figs, dates, honey and remaining juice and cinnamon until smooth paste forms. Transfer to a bowl; cover.

  4. Unwrap 1 dough disk. Place between sheets of plastic wrap and roll out into an 8-by-10-inch rectangle, about 1/8 inch thick. Trim edges. Remove top sheet; spread half of filling over dough, leaving a 1/4-inch border. Starting with a short side, using plastic as an aid, roll up into a log. Wrap in plastic wrap and freeze until firm, at least 2 hours and up to 1 week. Repeat with remaining dough and filling.

  5. Place racks in top and bottom thirds of oven; preheat to 350ºF. Line 2 large baking sheets with parchment. With a serrated knife, cut 1 log into 1/3-inch-thick slices. Place on sheets, 1 inch apart. Bake, switching sheets halfway through, until golden brown, 20 to 25 minutes. Let cool for 2 minutes; transfer to wire racks to cool completely. Repeat with remaining log.