70's Fig Nortons
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 cup
Sugar1 tsp
Salt3 tsp
Baking Powder3 tsp
Baking Soda1 tsp
Cinnamon4
Eggs1 cup
Orange Juice1 cup
Apple Juice1 tsp
Ground CinnamonDirections:
1
Special equipment: A large cookie sheet, well greased, or lined with parchment paper or lined with nonstick baking mats, or a nonstick cookie sheet
2
A straight edge or ruler Dough: Blend the dry ingredients in a mixer fitted with a paddle attachment (or using a hand mixer)
3
Add the butter and mix at low speed until sandy
4
Whisk 3 of the eggs together until foamy and add to the bowl
5
Mix to combine
6
Form the dough into a disk, wrap it in plastic, and refrigerate at least 2 hours
7
Filling: Combine all ingredients in a saucepan, and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick
8
Let cool slightly, then puree in a food processor (or using a hand blender) until smooth
9
Refrigerate until ready to bake
10
(The recipe can be made up to this point and refrigerated up to 3 days
11
) When you're ready to bake, heat the oven to 375 degrees F
12
Make an egg wash by whisking the remaining egg with 2 teaspoons of water
13
On a lightly floured surface, roll out the dough into a rough rectangle, about 1/8-inch thick
14
Cut the dough lengthwise into strips, at least 2 1/2 inches wide
15
Paint around the edges of 1 strip with egg wash
16
Pipe or spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling, slightly overlapping the long edge, like a letter
17
Place the tube, seam side down, on the cookie sheet, then press down lightly to flatten somewhat
18
Repeat with remaining dough and filling
19
Bake until light golden brown, about 15 minutes
20
Let cool to room temperature
21
Use a sharp knife to cut into 1-inch segments