209 figi recipes

Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.

Coffee cake with a hidden filling of dried figs, walnuts, brown sugar, and cinnamon baked between layers of vanilla batter. A sweet surprise in every slice.

Homemade fig newtons sandwich a soft fig filling between tender vanilla cookie dough layers. The classic boxed-cookie remade from scratch with just nine pantry ingredients.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

This fresh fig ice cream will for sure cool you down while satisfy your palate on a hot summer day with silky and rich taste and chunks of delicious figs.

A vibrant and delicious salad made with dried figs, fresh pineapple and mandarin oranges.

Heavenly sauce folds egg yolks and powdered sugar into whipped cream with dried figs, toasted almonds, and crystallized ginger. A no-cook dessert topping for ice cream or cake.

Chad and I have enjoyed this salad twice over the summer, when fresh figs were available. It is delicious with any type of green. We didn’t eat a lot of figs growing up, but they’re now on the menu!

Upside-down bread pudding with a caramelized sugar crust, dried figs, and chopped almonds baked in a loaf pan. Flip it out for a golden, sticky-topped dessert.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Kutia, a traditional Polish Christmas pudding made with wheat berries, ground poppy seeds, honey, walnuts, almonds, figs, dates, and rum-soaked currants. A treasured holiday dessert.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.