they're really more like cookie sandwiches with jam in the middle
As I mentioned last week, I recently came into possession of a lot of figs. We turned a lot of them in to jam and preserves, but I was still left with at least a gallon of fresh, beautiful figs. They’re great to eat whole, but one of my favorite incarnations of figs has always been fig newtons. I made a huge batch of these and within a couple of days they were gone, so I guess I’m not the only one who loves fig newtons! This recipe is definitely going into my recipe book to be made again.
figs are the most beautiful fruit I can think of
For Filling:
- 5-6 C chopped figs, stems removed
- 1 C honey
- the juice of one lemon
For Dough:
- 1/2 C butter or shortening, softened
- 1 C sugar
- 3 large eggs–two for dough and one for egg wash
- 1 tsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 C all purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
Combine figs, honey, and lemon juice in a large saucepan. Bring to a boil and cook over medium heat until the mixture has reduced
considerably, to the consistency of jam–about an hour. (If you don’t plan on using the filling mixture right away, you can refrigerate it until you’re ready.)
While the filling cooks down, cream the butter and sugar in a large mixing bowl. Add two of the eggs one at at time, mixing after each
addition. Add the milk, vanilla, and cinnamon and mix well. Add the flour a cup at a time, adding the baking powder and salt with the
first cup. Mix after each cup, until the dough is consistent and thick enough to roll out. Divide the dough into three equal parts.
Working with one portion of dough at a time, roll the dough out between two sheets of waxed paper, making a rectangular strip about
1/8″ thick . Cut the dough lengthwise into strips about 2 1/2″ wide. Make an egg wash with the extra egg and 2 tsp of water, and paint the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and fold the dough over to enclose the filling, making a seam in the middle where the two egg-washed sides meet. Flip the tubes over and place them, seam side down, on a cookie sheet lined with waxed paper. I also tried a method that was more like a sandwich (of which the top picture is a result), but I wasn’t as happy with the results. They tasted fine, but were a little harder to pull off and a lot less pretty.
this is what they should look like as you put them in the oven--long fig tubes
Repeat this process for the remaining dough and filling. Brush the tops of the tubes with egg wash and bake them about 15 minutes, until they’re light golden brown. Let them cool completely (they taste much better that way, and are a lot less likely to fall apart), cut them into 1″ pieces and serve. They should keep well in an airtight container on the counter for several days, if they last that long.
