British Fig Rolls Almost Better Than Shop Bought
Indulge in the nostalgic charm of homemade treats with these "British Fig Rolls Almost Better Than Shop Bought." Perfectly balancing a smooth, honey-sweetened fig filling with golden, buttery pastry, this recipe is a delightful twist on the classic British biscuit. Juicy dried figs are simmered in apple juice and blended into a luscious paste, while the shortcrust pastry is crafted with cold, diced butter for the ultimate crumbly texture. These rolls are baked to perfection in just 15 minutes, making them a quick yet satisfying snack or tea-time treat. Easy to make and store, these homemade fig rolls will have you skipping the store-bought versions for good!
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Recipe Information
Ingredients
- 250 grams Dried figs
- 100 milliliters Apple juice
- 1 tablespoon Honey
- 125 grams Unsalted butter (cold, diced)
- 200 grams Plain flour
- 2 tablespoons Granulated sugar
- 1 unit Egg yolk
- 1 tablespoon Milk
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Place the dried figs in a small saucepan and add the apple juice. Simmer over low heat for 10 minutes until the figs are soft and most of the liquid has evaporated, stirring occasionally.
Transfer the figs and any remaining liquid to a food processor. Add the honey and blend into a thick, smooth paste. Let cool completely.
In a large mixing bowl, combine the plain flour, granulated sugar, and salt. Add the diced cold butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
In a small bowl, whisk the egg yolk, milk, and vanilla extract together. Add this wet mixture to the flour mixture and knead until a soft dough forms. Wrap the dough in cling film and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rectangle approximately 20x25 cm (8x10 inches) and about 3-4 mm thick.
Cut the dough into two long strips approximately 10 cm (4 inches) wide. Spread an even layer of the fig filling down the center of each strip.
Fold one side of each strip over the fig filling, then fold the other side on top to enclose the filling completely. Press gently to seal the edges.
Carefully flip the rolls seam-side down and cut them into 5 cm (2-inch) lengths. Place them on the prepared baking tray, leaving a small gap between each.
Bake in the preheated oven for 12-15 minutes or until the pastry is lightly golden. Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Serve the fig rolls as a snack or with a cup of tea. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 181.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 477 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1803 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
