"Cheesy" Spiced Fig Rolls

“Cheesy” Spiced Fig Rolls

Photography by Ctrlaltdelete Design Solutions. Copyright 2017, all rights reserved.

Jammy, rich and aromatic; Fig Rolls are one of the oldest delights ever created and probably one of the most delicious too! It’s said that they date back to the Egyptian period why have you know; and their production on mass can be traced from the mid-eighteenth century, so you’re scoffing a little piece of history right there!

Rich and jammy fig paste surrounded in a crumbly sweet pastry, this baked fruity roll is still to this day one of the most popular sweet treats you’re ever likely to come across in the biscuit world. I myself am quite partial to a Fig Roll now and again however one has always felt that they could do with a little sprucing up, and so I made it my personal mission to do just that. Fruit and cheese has always been somewhat a tradition and something I grew up with as a child (although I passed on the cheese front) and it is this that inspired me to develop a slightly different take on the traditional Fig Roll.

Sweet meets savoury in my version of one of the tea tables all-time favourite biscuit!

What Will I Need?

Measuring Scales

1 x Large Mixing Bowl

Pallet Knife

Aluminium Foil OR Cling Film

Rolling Pin

Silicone Rolling Matt with measurements (if you have one, they’re amazing!)

Large Cooking Pan

Measuring Jug

Food Processor

Measuring Spoons

1 x Baking Tray

Baking parchment (NOT Grease-proof, don’t use this your rolls will end up with paper bottoms!).

Pastry Brush

Wire Cooling rack

Ingredients

Makes 10

For the Pastry

100g Unbleached Plain Flour

100g Wholemeal Flour

75g Soya OR Sunflower Butter

2 tbsp. Nutritional Yeast PLUS Extra for sprinkling

2 tbsp. Golden Caster Sugar

Generous Pinch Pink Himalayan Rock Salt OR Sea Salt PLUS Extra for sprinkling

Generous splash of Fresh Cold Water

175g Ready to Eat Figs Roughly chopped

300ml Cold Water

1 tsp. Ground Cinnamon

½ tsp. Ground Allspice

A little Almond OR Soya Milk for brushing

Method

For the Pastry

1. Place the flours and dairy-free butter into a large bowl and then rub the ingredients together with your fingertips until they resemble fine breadcrumbs, then stir in the remainder of pastry ingredients together until well combined.
2. Pour a generous splash of cold Water into the pastry mixture and with a pallet knife, bring together to form a rough dough. Bring any stray bits of dough together with your hands then roll into a ball and place on a sheet of foil OR Clingfilm; pat into a disk and let chill in the fridge for about one hour.

 For the Filling

Place the chopped figs in a large cooking pan, then cover with the fresh Cold Water and bring to a simmer over a medium heat. Let cook until almost all of the water has evaporated and the figs tender and jammy (about 25-30 minutes). Set aside to let cool.

One hour later…

1. Preheat the oven to 160 degrees (180 degrees if using a gas powered oven), then line a baking tray with baking parchment.
2. Place the cooked figs into a food processor along with the spices and blend until a thick puree forms, then set aside.
3. Meanwhile, roll out the pastry into a rectangle, about 40cm x 12cm, then take a knife and cut the very edges to neaten them.
4. Using a silicone spatula (if you have one), scoop out the Fig puree then spread this lengthways down the pastry rectangle. Brush a little Almond OR Soya Milk along the edges, then old each edge of the pastry inwards over the filling, ensuring they overlap a little to create a seam.
5. Turn the filled pastry roll over hiding the seam underneath; then trim the ends. Cut into 2.5 inch pieces, which should give you 10 mini Fig rolls, then take a fork and create in-prints on the top of each of the pastries, dipping it in a little plain flour from time to time to stop it from sticking (this creates a more authentic end result but you can skip this part if preferred).
6. Brush each of the rolls with a little Almond OR Soya Milk and a sprinkle of Nooch and Salt. Let bake for 25-30 minutes OR until the pastry turns golden and crisp; then let sit for 10 minutes before transferring to a wire cooling rack.

 Store in an airtight glass jar or airtight biscuit container for up to 5 days-that’s if they last that long!

Serving Suggestions

These are delicious served up warm with a cuppa although I prefer them the next day when the pastry has softened and the flavours have marinated overnight.

Enjoy!

I would love to hear your thoughts on this recipe, how did you get on, what do you think to the addition of Nooch in the Pastry? I would love to see your results!