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Favortie Fig Newtons

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Submitted by jazz82

Favortie Fig Newtons recipe

YIELD

36 servings

PREP

25 min

COOK

25 min

READY

1 hrs

Ingredients

5 75
TABLESPOONS ML BUTTER
unsalted, room temp
2 3E+1
TABLESPOONS ML SOUR CREAM
158
CUP ML BROWN SUGAR
dark, sifted through a coarse sieve *
2 2
LARGE LARGE EGGS
room temp
1 5
TEASPOON ML VANILLA EXTRACT
2 473
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML SALT
Filling
2 473
CUPS ML FIGS
dried, preferably moist-pack black figs *
1 ¾ 414
CUPS ML WATER
79
CUP ML SUGAR
2 1E+1
TEASPOONS ML LEMON ZEST
grated
¼ 1.3
TEASPOON ML SALT

Directions

In a small bowl, beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick.

Incorporate the eggs one at a time; beat in the vanilla. Sift together the flour, baking powder, soda, cinnamon and salt. Add to the creamed mixture, beating on low speed or by hand.

Mix well and turn out on a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.

Cut the heavy stems off the figs. Combine the figs and water in a heavy saucepan and simmer, covered, for 30 minutes, or until the fruit is soft. Add the sugar, lemon rind and salt and simmer, covered for 15 minutes longer. Press the mixture through a coarse disc of a food mill, then cool.

Preheat the oven to 350℉ (180℃). Cover with parchment or lightly grease a large baking sheet.

Divide the chilled dough into thirds and refrigerate two parts. Roll the remaining piece on a well-floured board to form a rectangle about 5×11 inches.

Spread ⅓ of the fig filling slightly to one side of center, along the length of the dough, covering an area roughly 2 inches wide and 10 inches long and leaving a ½-inch pastry margin on the three sides of the filling away from the center.

Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water. Very gently, lift the uncovered pastry with a spatula and fold it over the filling.

Press the upper pastry against the lower to seal it. Trim the edges and shape the roll into a neat, half-cylinder form about 11 inches long and 2 to 2½ inches wide. Place on the prepared baking sheet.

Repeat the filling operation with the remaining 2/3rds of the dough and filling, then bake the three rolls for 25 minutes or until they are slightly browned.

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1½ inches wide. Replace the slices on the rack. When the fig bars are completely cool, store them airtight.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 52 36% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 73mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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