Fig-Date Swirls

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Yield:

Yield: About 45 (serving size: 1 cookie)

Recipe Time

Prep: 30 Minutes
Chill: 1 Hours
Freeze: 2 Hours
Bake: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Genevieve Ko,

December 2013
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