Fig Swirls
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 large
Egg Yolk1 tsp
Vanilla3 cup
Mild Honey2 tbsps
Orange Juice (fresh)2 tsps
Orange Zest (grated fresh)1 tsp
CinnamonDirections:
1
Make pastry dough: Whisk together flour, baking powder, baking soda, and salt in a bowl
2
Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball
3
Halve dough and form each half into a roughly 6- by 2-inch rectangle
4
Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours
5
Whisk together flour, baking powder, baking soda, and salt in a bowl
6
Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball
7
Halve dough and form each half into a roughly 6- by 2-inch rectangle
8
Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours
9
Make filling: Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth
10
Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth
11
Make logs: Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you
12
Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border
13
Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture
14
Flip dough, with wax paper
15
Remove paper
16
Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log
17
Make another log
18
Chill logs, wrapped in wax paper, until firm, at least 4 hours
19
Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you
20
Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border
21
Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture
22
Flip dough, with wax paper
23
Remove paper
24
Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log
25
Make another log
26
Chill logs, wrapped in wax paper, until firm, at least 4 hours
27
Bake cookies: Put oven rack in middle position and preheat oven to 375°F
28
Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets
29
Bake until pastry is pale golden, 12 to 15 minutes
30
Transfer to racks to cool
31
Put oven rack in middle position and preheat oven to 375°F
32
Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets
33
Bake until pastry is pale golden, 12 to 15 minutes
34
Transfer to racks to cool