A couple of weeks ago, at the place where we picked strawberries there was also country market of sorts. There were lots of preserves, several fruits and vegetables, and…well it’s Texas so, barbeque. They also had a variety of fried of freshly made fried pies wrapped and held under a heat lamp. I couldn’t resist so got myself a fig pie.
Then last week we were at a tapas restaurant with friends and one of the dishes was pork loin with fig glaze. See a trend here?
So I wanted to make fig bars. Unfortunately, figs aren’t in season here for a few more months, but that’s actually no big deal because we don’t grow the ones I like for this type of thing. I really like Black Mission figs for cooking, and well, the dried ones work just fine.
Once the components are made for these they can be shaped in a number of ways. I did pinwheels, flatter “fig newton” type bars, and the rolls that are pictured. Each one has a different fig/dough ratio.
Also, one last thing; the dough recipe makes quite a bit. I froze half for a later use…or if you want a big batch of cookies, just double the fig part.
7 oz dried figs
1 3/4 c water
2tbsp sherry vinegar
1 piece star anise
2-3 mint leaves
3c all purpose flour
2 sticks + 4 tbsp unsalted butter, cold
1/ tsp lemon zest
1 egg + 1 yolk, save white for later use
2 tbsp milk
1/2 tsp vanilla
Clip stems from figs and cut into pieces. Place in a small sauce pot with remaining ingredients. Bring to a boil then reduce to a simmer. On a high simmer, cook uncovered for 30 min. Remove star anise, puree and refrigerate until cool and firm.
Combine flour, sugar, and lemon zest. Cut in butter. Add egg, milk, and vanilla. Mix until it forms a dough. Divide dough in half, shape into a disk and chill slightly.
To shape cookies
Preheat oven to 350 degrees. Lightly beat reserved egg white
Roll dough on a floured surface until quite thin (1/8″or less). Cut into lateral strips about 3″ wide. Pipe a stripe along the edge farthest from you. Brush edge closest to you with egg white. Starting at the top, roll to create a long tube, overlapping the edges to seal. Cut tube into 1-2″ pieces. Place on parchment lined sheet pan, brush tops with egg white and bake 20 min. Cool on a rack then dust with powdered sugar.
As a variation the filling can be spread on the entiire dough sheet before cutting then rolled up and sliced into pinwheels.