Fig Rolls

Method

1. Preheat the oven to 170°C (150°C fan, gas mark 3).  

2. Simmer the figs in a saucepan with 275ml water until the liquid has reduced substantially. Stir in the dark muscovado sugar until melted and then leave to cool.

   • 200g Figs (dried)
   • 275ml Water
   • 2 tbsp Unrefined Dark Muscovado Sugar (We use Billington's)

3. Blend the mixture until smooth in a food processor and keep aside.

4. For the pastry, mix together all of the ingredients in a food processor, gradually adding the water until a dough forms. (You may not need all of the water)

   • 75g Plain Wholemeal Flour (We use Allinson)
   • 125g Plain White Flour (We use Allinson)
   • 2 tbsp Unrefined Light Muscovado Sugar (We use Billington's)
   • 75g Butter (unsalted) (softened )
   • ½ tsp Salt
   • 2 tbsp Water
   • 1 tsp Cinnamon

5. Once you have created the dough, knead on a lightly floured surface then roll out into a rectangle (approx. 16cm x 15cm).

6. Lightly dust the pastry with cinnamon and then spread  a strip of the fig puree down the centre of the rectangle, leaving space either side to fold the pastry.

7. Fold over the pastry each side so that the seal overlaps the filling, to keep the puree in when baked.

8. Cut into 3cm pieces and place on a lightly greased baking sheet with the seal faced downwards.

9. Bake for 25-30 minutes or until golden brown. Leave to cool on a wire rack.