Best 6 Fig Filling Recipes
Indulge in the delectable flavors of figs, transformed into a luscious filling perfect for a variety of culinary creations. Discover the art of crafting homemade fig filling, a versatile ingredient that elevates pies, tarts, pastries, and even ice cream. Explore a collection of carefully curated recipes, each offering unique flavor combinations and textures to tantalize your taste buds. From the classic Fig and Almond Tart, a harmonious blend of sweet and nutty, to the rustic Fig and Goat Cheese Crostini, a savory treat with a delightful tang, these recipes showcase the versatility of fig filling. Unearth the secrets of creating the perfect balance of sweetness, tartness, and texture, ensuring your fig filling becomes the star of your next culinary masterpiece.
Let's cook with our recipes!
FIG TART WITH CREAM CHEESE FILLING
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Cream together butter and granulated sugar in bowl of an electric mixer fitted with the paddle attachment, about 2 minutes. Add yolks, and mix just to combine. Whisk together dry ingredients, and add to yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
- Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray. Roll out dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press dough into tin, and trim so dough is flush with edges. Repair tears or cracks by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes.
- Heat oven to 350 degrees. Prick crust all over with a fork, and bake on the middle rack of oven until crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
- Place cream cheese in the bowl of an electric mixer, and beat until smooth. Add creme fraiche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread filling into cooled crust, and arrange figs on top, pressing them in slightly.
- To make glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.
FIG FILLING FOR PASTRY
This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled.
Provided by ELEANOR1052
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Remove stems from figs with scissors. Chop in food processor in batches.
- In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 16.9 g, Fat 2.9 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 2.8 mg, Sugar 13.8 g
FIG FILLING
This is the filling for our Homemade Fig Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
- Spread filling on a baking sheet to cool.
CREAM CAKE WITH RAISIN OR FIG FILLING
This recipe is from an extremely old handwritten cookbook. It calls for a "piece of butter like a hickory nut" which I am calling 1 Tablespoon. And 'sweet milk' my research shows was fresh whole milk before it was turned into buttermilk. Therefore 'sweet cream stirred thick' should be fresh cream or the opposite of sour cream. Most of this lady's cake recipes just say "flavor" or "flavor to taste" which is not acceptable here. So I put in 1 teaspoon vanilla as a placeholder. Feel free to use any flavoring you like.
Provided by maryannatwork
Categories Dessert
Time 1h28m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
- Preheat oven to 350 degrees (this is a guess).
- Cream sugar and butter.
- Add eggs; beat well.
- Sift together flour and baking powder.
- Add milk and flour mixture to egg mixture and beat well.
- Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
- For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
- The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
- For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
- Stir in raisins.
- For the fig filling it says "stewed with 2/3 cup sugar and very little water".
- I think this means just enough water to dissolve that much sugar.
- I would cool the fruit syrup mixture before I added it to the cream mixture.
- Spread filling between layers of cake.
RAISIN, DATE AND FIG FILLING (USE WITH 1-2-3-4 BAR RECIPE)
This is an alternate filling to the canned pie filling used in my 1-2-3-4 Bars recipe. I imagine it could be put to many other good uses, as well!!
Provided by davianng
Categories Pie
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cook over low heat, stirring constantly, until thickened (about 5 minutes).
- Cool.
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
Categories Chocolate
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners. In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes. Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds. Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool. Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds. Fig Filling: Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving. Buttercream: In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup
Tips:
- Choose ripe, fresh figs: The quality of your figs will greatly impact the taste of your filling. Look for figs that are plump, have a deep purple color, and are free of blemishes.
- Use a variety of figs: If you can, use a mix of different varieties of figs to create a more complex flavor. Some popular varieties include Black Mission, Kadota, and Brown Turkey.
- Prepare the figs properly: Before using the figs, you'll need to peel and chop them. To peel a fig, simply use a sharp knife to make a shallow cut around the stem. Then, gently pull the skin off the fig. To chop the figs, simply cut them into small pieces.
- Use fresh lemon juice: Fresh lemon juice helps to brighten the flavor of the filling and prevents the figs from browning.
- Don't overcook the filling: The filling should be cooked until the figs are soft and tender, but not mushy. Overcooking the filling will make it tough and chewy.
- Use the filling in a variety of ways: Fig filling can be used in a variety of desserts, including pies, tarts, and cakes. It can also be used as a topping for ice cream or yogurt.
Conclusion:
Fig filling is a delicious and versatile ingredient that can be used in a variety of desserts. By following these tips, you can make sure that your fig filling turns out perfect every time.
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