Fig Bars I Recipes

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FIG BARS



Fig Bars image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48 one-inch bars

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, 1 lightly beaten for sealing dough
1 large egg yolk, room temperature
2 1/2 cups all-purpose flour, plus more for dusting
Zest of 1/2 lemon, cut into four 1-inch strips
1 cinnamon stick
24 ounces dried black mission figlets, stems trimmed
1/4 cup Cognac
2 cups water

Steps:

  • 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



Homemade Fig Bars image

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

Categories     dessert

Time 35m

Yield 20 bars

Number Of Ingredients 7

1 cup roughly chopped dried figs, stems removed
1 tablespoon honey
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour

Steps:

  • 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



Homemade Fig Bars image

A sophisticated version of the supermarket standby, these moist cookies keep well.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Zest of 1 lemon
2 1/2 cups all-purpose flour
Pinch of salt
Fig Filling
Egg wash made with 1 yolk and a little water

Steps:

  • 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



Fig Bars I image

These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!

Provided by SAUNDRA

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 2h

Yield 20

Number Of Ingredients 9

1 cup water
3 cups dried figs
1 cup white sugar
½ cup butter, softened
1 cup white sugar
1 tablespoon milk
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • 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

FIG BARS



Fig Bars image

Provided by Food Network

Categories     dessert

Yield 24 bars

Number Of Ingredients 13

1 pound dried Calimyrna figs
2 cups water
1/2 teaspoon grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups unbleached all-purpose flour
1 1/2 cups teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs

Steps:

  • 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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