FIG SWIRLS

Fig Swirls image

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

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Ingredients

For pastry dough
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
4 oz cream cheese at room temperature
1 large egg yolk
1 teaspoon vanilla
For filling
1 cup packed soft dried Mission figs (8 oz), hard tips discarded
3/4 cup mild honey
2 tablespoons fresh orange juice
2 teaspoons grated fresh orange zest
1/2 teaspoon cinnamon

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.

Nicole Swisher

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These fig swirls were a lot of work, but they were worth it! They were so delicious and everyone at my party loved them.

Romeo lslam

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I had a hard time finding figs, so I used a different fruit filling instead. The fig swirls still turned out great, so I'm glad I didn't give up on the recipe.

Muna Chaurasiya

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These fig swirls were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.

Sewaah Shots

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I've made these fig swirls several times now and they're always a hit. They're the perfect combination of sweet and savory.

Asik Islam Rafi

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These fig swirls were a bit more work than I expected, but they were definitely worth it. They were so delicious and everyone loved them.

Gran Fanmi

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I'm not a big fan of sweets, but these fig swirls were surprisingly delicious. I'll definitely be making them again.

Kesav Ghimire

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These fig swirls were the perfect way to use up my leftover figs. They were so easy to make and they tasted amazing.

Darik Beza

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I used a different type of flour than the recipe called for and my fig swirls turned out great! I'm glad this recipe is so versatile.

Pink Diamond

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These fig swirls were a bit too dry for my taste. I think I'll try adding more butter to the dough next time.

Ilimou Roqorai

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I've never made fig swirls before, but this recipe made it so easy. I'm definitely going to try more of your recipes in the future.

J√©an T

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These fig swirls were the perfect addition to my holiday brunch. They were beautiful and delicious, and everyone loved them.

Muskan Iman

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I'm not a big fan of figs, but I decided to try this recipe anyway. I'm so glad I did! The fig swirls were amazing and I'm definitely going to make them again.

Siddique Rehmani

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These fig swirls were a lot of work, but they were worth it! They were so delicious and everyone at my party loved them.

Danie Schoeman

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I had a hard time finding figs, so I used a different fruit filling instead. The fig swirls still turned out great, so I'm glad I didn't give up on the recipe.