Venture on a culinary adventure with this tantalizing Fig Roll Recipe! Immerse yourself in the sweet and luscious flavours of ripe figs, enveloped within a delicate pastry shell. As you savour each bite, experience the perfect balance of fruitiness and flaky texture.
Ingredients:
Pastry Dough:
- 175g wholemeal flour
- 100g plain flour
- 50g ground almonds (optional)
- Pinch of salt
- 75g light brown sugar
- 75g softened butter
- 1 egg yolk
Fig Filling:
- 175g dried figs, roughly chopped
- 125ml water
- Juice and zest of 1 lemon
- 2 tsp caster sugar
- ¾ tsp ground cinnamon
- ¼ tsp mixed spice
Egg wash (optional):
1 egg yolk beaten with 1 tbsp milk
Equipment:
- Mixing bowls
- Saucepan
- Blender or food processor
- Rolling pin
- Clingfilm / Plastic wrap
- Pastry brush
- Fork
- Baking sheet
- Wire rack
Instructions:
Make the Pastry Dough:
- In a large bowl, combine the wholemeal flour, plain flour, ground almonds (if using), salt, and brown sugar.
- Using your fingertips, rub the softened butter into the dry ingredients until it resembles breadcrumbs.
- Add the egg yolk and mix until a dough forms. Don’t overwork it.
- Wrap the dough in clingfilm and chill in the refrigerator for at least 20 minutes.
Make the Fig Filling:
- Combine the chopped figs, water, lemon juice and zest, caster sugar, cinnamon, and mixed spice in a saucepan.
- Bring to a simmer and cook over low-medium heat for 15-20 minutes, stirring occasionally, until the mixture thickens and the figs are softened.
- Remove from heat and let cool slightly.
- Blend the fig mixture with a hand blender or food processor until you have a smooth paste.
Assemble and Bake:
- Preheat your oven to 180°C (350°F / Gas Mark 4). Line a baking sheet with baking paper.
- Lightly flour a clean work surface and roll the chilled dough into a large rectangle, about 25cm x 30cm.
- Spread the fig filling evenly over the dough, leaving a 1cm border around the edges.
- Brush the edges with water or milk to help seal.
- Carefully roll up the dough from the long end, like a Swiss roll.
- Cut the roll into slices about 2cm thick using a sharp knife.
- Brush the tops of the fig rolls with egg wash (optional) and score the tops with a fork for decoration.
- Place the fig rolls on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
Serve and Enjoy:
Let the fig rolls cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Also Read
Fig Roll Recipe
Create the perfect fig rolls with this simple recipe. Enjoy the delightful blend of figs and pastry, ideal for tea time or a sweet treat anytime.
Ingredients
Pastry Dough:
- 175 g wholemeal flour
- 100 g plain flour
- 500 g ground almonds (optional)
- 750 g light brown sugar
- 750 g softened butter
- 1 egg yolk
- Pinch of salt
Fig Filling:
- 750 g dried figs, roughly chopped
- 125 ml water
- Juice and zest of 1 lemon
- 2 tsp caster sugar
- ¾ tsp ground cinnamon
- ¼ tsp mixed spice
Egg wash (optional):
- 1 egg yolk beaten with 1 tbsp milk
Instructions
Make the Pastry Dough
- In a large bowl, combine the wholemeal flour, plain flour, ground almonds (if using), salt, and brown sugar.
- Using your fingertips, rub the softened butter into the dry ingredients until it resembles breadcrumbs.
- Add the egg yolk and mix until a dough forms. Don’t overwork it.
- Wrap the dough in clingfilm and chill in the refrigerator for at least 20 minutes.
Make the Fig Filling
- Combine the chopped figs, water, lemon juice and zest, caster sugar, cinnamon, and mixed spice in a saucepan.
- Bring to a simmer and cook over low-medium heat for 15-20 minutes, stirring occasionally, until the mixture thickens and the figs are softened.
- Remove from heat and let cool slightly.
- Blend the fig mixture with a hand blender or food processor until you have a smooth paste.
Assemble and Bake
- Preheat your oven to 180°C (350°F / Gas Mark 4). Line a baking sheet with baking paper.
- Lightly flour a clean work surface and roll the chilled dough into a large rectangle, about 25cm x 30cm.
- Spread the fig filling evenly over the dough, leaving a 1cm border around the edges.
- Brush the edges with water or milk to help seal.
- Carefully roll up the dough from the long end, like a Swiss roll.
- Cut the roll into slices about 2cm thick using a sharp knife.
- Brush the tops of the fig rolls with egg wash (optional) and score the tops with a fork for decoration.
- Place the fig rolls on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
- Serve and Enjoy: