Egyptian Fig Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Filling:8 oz dried figs (I used a combination of Black Mission and Calimyrna)1 tbsp honey1/4 cup waterpinch nutmegpinch cardamompinch cinnamon---Cookie:2 oz flour3 oz spelt flourpinch baking sodapinch salt1 oz salted butter, room temperature2 oz non-hydrogenated shortening1 oz brown sugar2 egg whites1/2 tbsp vanilla extract1/2 tsp orange extract
Filling:
Mix the ingredients in a small saucepan and bring up to a gentle simmer.
Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
Transfer to a food processor and purée a thick consistency.
Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance)
---
Dough:
Whisk together the flours, baking soda and salt. Set aside.
Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
Add the dry ingredients, beating to combine into a dough.
Wrap well in plastic and chill at least one hour.
---
Assembly:
Preheat the oven to 325 and line a baking sheet.
Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Mix the ingredients in a small saucepan and bring up to a gentle simmer.
Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
Transfer to a food processor and purée a thick consistency.
Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance)
---
Dough:
Whisk together the flours, baking soda and salt. Set aside.
Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
Add the dry ingredients, beating to combine into a dough.
Wrap well in plastic and chill at least one hour.
---
Assembly:
Preheat the oven to 325 and line a baking sheet.
Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 78.0
- Total Fat: 3.5 g
- Cholesterol: 2.5 mg
- Sodium: 17.0 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.5 g
- Protein: 0.9 g