Friday, 19 June 2015

Homemade Fig Rolls

  
Homemade Fig Rolls

Mmm, fig rolls.  Yummy, and so very moreish! 

There's no questioning my dad's love of fig rolls.  At one point last year he had twelve packets of them in the cupboard at home!  Yes, you read right.  Twelve!  Anybody would think they were going out of fashion with how he'd stockpiled them!

So given my dad's obvious love of these bite size fruity 'biscuits', I thought it would be nice to bake some for him as part of his father's day treat. 

Homemade Fig Rolls


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.

Homemade Fig Rolls

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?!


And can anybody tell me what it is with cats and boxes?  When Mr E & I receive boxed parcels, our boy just makes a bee-line for them and plonks himself in them.  He's as happy as Larry then, who ever Larry is ;-)   I wonder if a 'big' cat would curl up in a cardboard box if he / she was given one?!  Though it'd have to be a very big box!

This post has been shared with:
Charlotte's Lively Kitchen - Food Year Linkup
  • Tasty Tuesdays hosted by Vicki over at Honest Mum 
Tasty Tuesdays on HonestMum.com
#CookBlogShare

Anyway, there's no time to waste, let's get to it and bake! 

Homemade Fig Rolls             Yum
Yield: 16
Difficulty: Easy
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
greaseproof paper
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.

Enjoy!


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12 comments:

  1. Fig rolls (or fig newtons) are a favourite of my husbands... I must make these! Thanks for linking with #CookBlogShare

    ReplyDelete
    Replies
    1. Ooh do Lucy! They're really delicious, I particularly enjoyed how short the 'pastry' was. You know I've never heard of 'fig newtons' up until I read your comment... I've just googled it. My dad always tended to buy 'Jacobs' in the orange packaging.
      Thanks for popping over to read.
      Angela x
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  2. I love fig rolls but I haven't had one for years. Until I saw this post it had never occurred to me to make them myself but I'm now very tempted to give it a try.

    Thanks for joining #FoodYearLinkup x

    ReplyDelete
    Replies
    1. They're so yummy aren't they?! My dad certainly had a 'thing' about them! I was exactly the same Charlotte, it had never occurred to me to make them. But once I came across a recipe for them I knew I had to try them at some point. Do give them a go Charlotte, let me know how you get on.
      Angela x
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  3. These look fantastic!I love fig rolls, but can't say I've ever made them. I am going to have to give it a try!
    Thanks for sharing on Try a Bite Tuesday Link Party! Hope to see you back next week!

    ReplyDelete
    Replies
    1. Thanks Amber. I'd never made them before, but they were really straight forward and really tasty!
      Thanks for popping over Amber.
      Angela x
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  4. YUM!!!! These look just like something I used to buy from the supermarket - but I can't imagine your homemade ones are way better. I'll definitely be giving these a try! Thanks for linking up with our Fabulous Foodie Fridays party! xx

    ReplyDelete
    Replies
    1. They most definitely are 'yum' Lucy! Yes, you must try them - you won't regret it :-) We always used to buy them from the supermarket (or rather my dad did!) so when it dawned on me we could make a homemade version I just had to try. There's way more fruit in our home made version rather than it all being predominately pastry.
      Thanks for hosting Lucy, and popping over to read.
      Angela x
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  5. Many, many years ago my gran used make these.
    Can't wait t try these.
    Found them on Fabulous Foodie Fridays

    ReplyDelete
    Replies
    1. Ooh I bet your gran's recipe was gorgeous. I'd love to read about her version of the fig roll.
      They're really yummy Claire, so much fig filling in a scrummy short 'pastry'. Do let me know how you get on if you try them!
      Thanks for popping over to read.
      Angela x

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  6. Oh I love fig rolls! I remember when I used to sleep over at my Nan's we used to share a pack at bed time :) These look great! #tastytuesdays

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    Replies
    1. Thanks Stacey, I always love food which bring back fond memories.
      Thanks for popping by and commenting,
      Angela x

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