- Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth. Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours.
- Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.
- Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.
- Remove the cookie dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle lengthwise into three strips, 3 by 12 inches. If the dough becomes soft, it may be necessary to chill it again.
- Transfer the filling to a pastry bag fitted with a #8 or #808 plain tip. Pipe the filling down the center of each strip. Brush beaten egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a baking sheet lined with a parchment paper, seam side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.
- Preheat oven to 350 degrees. Bake cookies until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1 1/2-inch cookies with a serrated knife.
HOMEMADE FIG BARS
In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.
Provided by Catherine McCord
Yield 20 bars
Number Of Ingredients 7
- Preheat the oven to 350 degrees F.
- Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
- Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
- Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
- Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.
HOMEMADE FIG BARS
- Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, 1 egg yolk, vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed until dough just comes together. Wrap dough in plastic, and chill until firm, about 1 hour.
- Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.
- Spread fig filling evenly over pastry. Roll out remaining half of dough, and cover filling. Trim excess pastry to make a perfect rectangle. Chill for 1 hour.
- Preheat oven to 375 degrees. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Make an egg wash by combining remaining egg yolk with 1 teaspoon water. Lightly brush bars with egg wash. Bake until golden brown, 25 to 30 minutes. Cut into bars, and let cool.
FIG BARS I
- Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
- In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 5.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 118.7 mg, Sugar 35.9 g
- Using kitchen scissors, trim stems from the figs and discard. Cut the figs in half. In a saucepan combine the figs, water and lemon zest and bring to a boil. Lower the heat and simmer the figs, uncovered, until the water is absorbed and figs are tender, about 25 minutes. In a food processor puree the figs until smooth. Add the vanilla extract, cinnamon, and nutmeg and pulse to combine.
- Preheat oven to 350 degrees F. Sift together the flour, baking powder, cinnamon, and salt. Using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gently beat in the dry ingredients. With floured hands, gather the dough into a ball, flatten and wrap with plastic wrap. Refrigerate dough for at least 1 hour, or until chilled enough to easily roll out.
- Divide the dough in half. On a lightly floured surface, roll out half of the dough into a 13- by 9-inch rectangle. Trim the edges exactly with a sharp knife. Carefully transfer dough to a 13- x-9-9-inch buttered baking dish. Using a spatula spread the cooled fig mixture over the dough in an even layer. On a piece of waxed paper, roll out remaining dough in the same manner as before and place over the filling with the waxed paper side up. Peel the waxed paper from the dough and patch any tears by pressing dough together with your fingertips.
- Bake for 30 minutes, or until edges are golden. Cool on a wire rack before cutting into bars.
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- In a small mixing bowl combine the crust ingredients: melted butter, brown sugar and almond flour until a soft dough forms.
- Press into the foil lined pan and bake for 6 minutes, crust should be set but not cooked all the way through.
25 FRESH FIG RECIPES YOU'LL LOVE - INSANELY GOOD
Reviews 1Published 2021-01-27Category Recipe Roundup
- Fig Jam. Step aside grape and strawberry, there’s a new sheriff in town. This fig jam recipe will be the star of the show on your canned goods shelf this season.
- Fig and Honey Smoothie. There’s no better way to get a large serving of fruits and vegetables into your day than with a delicious smoothie. This fig and honey smoothie is packed with antioxidants and plenty of good-for-you carbs and fats.
- Fig Bars. Similar to the ever-popular Fig Newton cookie, fig bars are a healthier alternative. These bars remind me of granola bars. Fig bars provide the quick energy you need for a day on the go.
- Fig Bread. This sweet bread is packed to the hilt with delicious fig pieces. Enjoy a large, warm slice of this fruit loaf. Serve it for breakfast, or as a mild dessert.
- Fig Newtons. This copycat recipe yields cookies that are as good as the real thing! Satisfy your craving at home with this Fig Newton recipe. The good news is, these homemade treats don’t have the chemical preservatives found in store-bought cookies.
- Fig, Tahini, and Chocolate Chip Cookies. These chocolate chip cookies are Nestle Toll House’s elegant twin from boarding school. They take your favorite cookie up a level by adding high-end ingredients like fig and tahini.
- Honey Roasted Chicken and Figs. Figs and honey go together like peanut butter and jelly. Enjoy the exotic flavor pairing in this roast chicken recipe.
- Bacon Wrapped Stuffed Figs. You could wrap anything in bacon and it would be delicious, but few foods make bacon better. Figs are one of them. Their sweet fruit juices lend themselves to the bacon in an applewood-smoked way.
- Fig and Spinach Salad. If you’re looking for a way to shake up your salad game, look no further than this fig and spinach salad. Like most fruit and greens salads, earthy spinach is the perfect accent for sweet figs.
- Fig Coulis. Ooh-la-la, aren’t you fancy? Elevate date night with this rich and elegant fig coulis recipe. Live like the rich and famous for a night and indulge in this delectable dish.
FIG BARS | HOMEMADE FIG NEWTONS - BROWN EYED BAKER
Category SnackCalories 154 per servingTotal Time 1 hr 30 mins
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over the pan edges. Grease the foil; set pan aside.
- Combine the flours, baking powder, and ¼ teaspoon of salt in a small bowl. With an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Place all but ¾ cup dough into the prepared pan and spread into an even layer. Bake until just golden, about 20 minutes. After you put the bottom crust in the oven, roll the remaining dough into an 8-inch square between two sheets of greased parchment paper, then place in the freezer until firm, about 30 minutes.
- Meanwhile, cook the figs, apple juice, and the remaining pinch of salt in a saucepan over medium heat, stirring occasionally, until very soft and syrupy, 15 to 20 minutes; cool slightly. Process the mixture with the lemon juice in a food processor until jam-like.
- Spread the fig mixture evenly over the baked crust. Top with the frozen dough square and press lightly on the dough to adhere. Bake until the top is golden brown, 25 to 30 minutes. Cool completely on a wire rack, about 2 hours. Using the foil overhang, lift bars from pan and cut into squares. Store leftovers in an airtight container at room temperature.
FRESH FIG CRUMBLE BARS - GRAB A PLATE
5/5 (5)Estimated Reading Time 3 minsServings 9
- Preheat the oven to 350 degrees F. Lightly spray a 8x8-inch pan with nonstick cooking spray (or coat it with a bit of butter). Set aside.
- While the crust is baking, add the figs, lemon juice, sugar, and water to a saucepan over medium-high heat. Stir and add a lid to the pan. Cook, stirring occasionally, for 15-20 minutes.
- Add the flour, brown sugar, cinnamon, and oats to a bowl, use a spoon to combine the ingredients. Add the cold pieces of butter to the mixture.
FIG STREUSEL BARS RECIPE | MYRECIPES
5/5 (5)Total Time 3 hrsServings 24
- Rinse figs and trim and discard stem and blossom ends. Coarsely chop figs. In a 3- to 4-quart pan over medium heat, stir figs, lemon juice, and granulated sugar until mixture is thick and reduced to about 2 cups, about 45 minutes. Chill uncovered until cool, about 1 1/2 hours, or cover and chill up to 2 days (see notes).
- In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. In another bowl, mix flour, baking soda, salt, and oats. Stir or beat into butter mixture (dough will be crumbly).
- Press half the dough evenly over the bottom of a buttered 9- by 13-inch baking pan. Spread fig mixture evenly over dough. Crumble remaining dough evenly over fig mixture; pat lightly.
- Bake in a 400° oven until streusel is lightly browned, 20 to 25 minutes. Place pan on a rack to cool for about 10 minutes. While still warm, cut into 24 bars. Let cool completely in pan.
SOFT AND CRUMBLY FIG STREUSEL BARS
5/5 (4)Category SnackCuisine AmericanTotal Time 50 mins
- In a small bowl, use a pastry blender (or two butter knives) to cut the cold butter into the flour and brown sugar then stir in the oats
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Cuisine AmericanEstimated Reading Time 6 minsCategory Bars, Breakfast
- Preheat the oven at 350 F degrees. In a medium sauce pan, over medium heat toss in fresh figs, brown sugar, 1/4 liquid (water of orange juice) and acid (lemon or apple cider vinegar). Cook thoroughly and stirring often with a spatula, as the sugar from the brown sugar and fig could burn if you don't keep an eye on it carefully!
- Combine all the dry ingredients first and whisk thoroughly. It's important that all of these are incorporated evenly through out the dough.
- On the silicon mat, spread out the fig dough in a rectangle measuring out about 12 inches long and 5-6 inches wide. You may use a sheet or parchment paper on top with a rolling pin to smooth out the dough if you'd like. I personally used my hands to spread it out! This will be up to you how you want to shape your bars but this shape made it seem easy to shape and fill.
EASY HOMEMADE FIG BAR RECIPE | OUR SALTY KITCHEN
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- Make the filling. In a 2-quart saucepan, combine the dried figs and two cups water over high heat. Bring the liquid to a low boil, then reduce heat to medium low. Simmer until the mixture is thick and the liquid has been absorbed, 15-20 minutes. In the last 5 minutes, use the back of a wooden spoon to crush the figs and mash them into a compote. Remove from heat and stir in the honey, almond extract, and vanilla extract.
- Make the crust and topping. Using a hand mixer, cream the brown sugar and butter at high speed until light and fluffy, 3 minutes. Add the baking soda and mix for 10 seconds more or until incorporated. Add the flour, rolled oats, and almond flour to the bowl and use a rubber spatula to combine.
- Press two-thirds of the flour/oat mixture into the bottom of the prepared baking dish. Spread the fig compote evenly over the crust.
FIG JAM BARS RECIPE | DIETHOOD
5/5 (3)Estimated Reading Time 4 minsServings 12Total Time 1 hr 25 mins See details »
OATMEAL VANILLA FIG BARS RECIPE (BETTER THAN FIG NEWTONS!)
Cuisine AmericanCategory DessertServings 16Total Time 2 hrs 20 mins
- Combine the trimmed and halved figs with the sugar and lemon juice in a bowl. Cut and scrape a vanilla bean and add the beans and pod into the fig mixture. Let it macerate for at least one hour.
- Combine the flour, oats, cinnamon, baking powder, brown sugar, baking powder, and salt in the bottom of a large bowl. Pour in the melted butter and mix until completely combined. Split the dough in half and use the bottom of a measuring cup to spread it out. Bake for 15-20 minutes or until the edges begin to turn golden. Remove and let it cool.
- In the bottom of a large pot fitted with a candy thermometer, bring the fig mixture to a boil. Cook until it reaches the jam stage, 220°F. The figs should be falling apart and a thick consistency. Remove from the heat and let cool.
FIG BARS RECIPE | EATINGWELL
3/5 (1)Total Time 1 hr 15 mins
- To make filling: Stir together figs, water, lemon zest, lemon juice and 1/8 teaspoon salt in a saucepan. Bring to a simmer and stir over low heat until thickened, about 3 minutes. Transfer to a food processor and puree until smooth; set aside to cool to lukewarm.
- To make dough and assemble bars: Preheat oven to 350 degrees F. Stir together flour, baking powder, baking soda and 1/2 teaspoon salt in a small bowl. Beat together brown sugar, butter, oil, egg and vanilla in a large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until completely blended. (The dough will be stiff.)
- To shape the dough, line the bottom of an 8-by-12-inch baking dish with a piece of plastic wrap; smooth out any wrinkles. Evenly press one half of the dough into the bottom of the lined dish. If the dough is sticky, smooth it out under another piece of plastic wrap. Pick up the ends of the plastic wrap and lift out the piece of dough.
- Coat the bottom of the same baking dish with cooking spray. Press the remaining half of the dough into the dish. Spread the fig filling on top. Invert the first half of the dough onto the filling and peel away the plastic wrap.
FIG BARS RECIPE | MYRECIPES
- Remove stems from figs; discard stems. Coarsely chop figs. Combine figs, wine, and juice in a medium saucepan; bring to a boil over medium heat. Reduce heat, and simmer, uncovered, until figs are tender and most of liquid is absorbed (about 20 minutes). Remove from heat. Cool slightly. Place fig mixture in a food processor; process until smooth. Spoon into a bowl; cool completely.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, oats, sugar, and cinnamon in a food processor; process until oats are finely ground. Add butter; process until mixture resembles coarse meal. Add egg white; pulse to combine. Firmly press half of crumb mixture into an 8-inch square pan coated with cooking spray. Spread fig mixture over crumb mixture. Sprinkle with remaining crumb mixture; press gently. Bake at 350° for 25 minutes. Cool completely on a wire rack.
HOMEMADE FIG BARS | WEELICIOUS
- 2. Place the figs in a small bowl, cover with hot water, and soak for 10 minutes. 3. Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. 4. In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated. 5. Add the flour and mix until a dough forms. 6. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles. 7. Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a 1/4-1/2 inch border. 8. Fold the dough over on top of itself and gently press the dough together at the edges.9. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. 10. Bake 15-20 minutes, or until golden.
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