Best 3 Anise Scented Fig And Date Swirls Recipes
Feast your eyes on a delectable journey where sweet figs and plump dates intertwine, enveloped in an aromatic anise dance. This article presents two tantalizing treats that will transport your taste buds to a realm of pure indulgence. Embark on a culinary odyssey with our Anise-Scented Fig and Date Swirls, a symphony of flavors and textures that will leave you spellbound.
For those seeking a vegan and gluten-free delight, our Vegan Anise-Scented Fig and Date Swirls await your culinary exploration. This recipe masterfully blends almond flour, coconut flour, and the essence of anise, resulting in a delicate and wholesome pastry. The symphony of figs and dates adds a touch of natural sweetness, while the hint of anise imparts an alluring aromatic twist.
If you prefer a traditional indulgence, our Classic Anise-Scented Fig and Date Swirls beckon you. With the addition of all-purpose flour, butter, and a touch of honey, these swirls offer a rich and satisfying experience. The interplay of sweet and savory flavors, combined with the aromatic anise undertones, creates a taste sensation that will linger in your memory.
ANISE-SCENTED FIG AND DATE SWIRLS
Steps:
- Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
- Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
- Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
- Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
- Preheat oven to 350°F.
- Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.
ANISE-SCENTED FIG AND DATE SWIRLS
Steps:
- In a blender puree figs and dates with water and 2 tablespoons refined sugar. In a bowl whisk together flour, anise, baking powder, baking soda, and salt. In another bowl with an electric mix-er beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy. Add vanilla, yolk, and flour mixture and beat until a dough forms. Form dough into a disk. Chill dough, wrapped in wax paper, 1 hour, or until firm enough to handle.
- On a lightly floured sheet of wax paper with a floured rolling pin roll out dough into a 13- by 10-inch rectangle, about 1/3 inch thick. Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using wax paper as a guide. Roll log in raw sugar to coat. Chill log, wrapped in wax paper, 4 hours, or until firm.
- (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)
- Preheat oven to 350° F. and lightly butter 2 baking sheets.
- Cut log into 1/3-inch-thick rounds and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.
FIG SWIRLS
Categories Cookies Dessert Bake Christmas Kid-Friendly Cream Cheese Orange Fig Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen cookies
Number Of Ingredients 15
Steps:
- Make pastry dough:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball.
- Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
- Make filling:
- Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth.
- Make logs:
- Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
- Bake cookies:
- Put oven rack in middle position and preheat oven to 375°F.
- Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool.
Tips:
- When choosing figs, look for ripe, plump fruits with no bruises or blemishes. Fresh figs are best, but you can also use dried figs that have been soaked in warm water for 30 minutes.
- To easily remove the skins from the dates, blanch them in boiling water for a few seconds, then transfer them to a bowl of cold water. The skins will slip right off.
- If you don't have anise extract, you can substitute 1 teaspoon of ground anise seeds.
- Be careful not to overmix the dough, as this will make the pastries tough. Mix just until the ingredients are combined.
- To create the swirls, simply roll out the dough into a rectangle, spread the filling evenly over the dough, then roll it up tightly. Cut the roll into 1-inch pieces and place them on a baking sheet.
- Bake the pastries until they are golden brown and cooked through, about 20 minutes.
Conclusion:
These anise-scented fig and date swirls are a delicious and easy-to-make treat that is perfect for any occasion. The combination of sweet figs, dates, and anise is irresistible, and the pastries are sure to be a hit with your friends and family. So next time you're looking for a special dessert, give these swirls a try. You won't be disappointed!
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