For Christmas my friend Chloe very kindly gave me a jar of her home made Figpote: Figs bottled in a honey and orange syrup. I decided to put them to use in home made fig rolls!
You will need:
For the filling:
200g Figpote - Chloe used a Pam Corbin recipe from the River Cottage Preserves Handbook
For the pastry:
75g plain flour
75g wholemeal flour
75g unsalted butter
50g sugar
A pinch of salt
1 egg, beaten and a little reserved for glazing
1tsp vanilla extract
40ml cold water
Here's how to:
Put the flours, butter, sugar, salt, egg and vanilla into a food processor and whizz until combined. Whilst the machine is running, slowly add the water. Remove the dough, wrap in cling film and chill in the fridge for at least 30 minutes.
In the meantime, cut the figs into small pieces, preheat your oven to 180C and prepare a baking sheet with parchment/greaseproof paper.
Take
the dough out of the fridge and using a rolling pin, roll out on a
lightly floured surface into a rectangle, about 40cm x 12cm. You want
the dough to be relatively thin, about 5mm or so. Tidy the edges by
trimming.
Arrange
the figs lengthways down the centre of the rectangle, then fold one
side of the dough over the filling, and then the other side over the top
of that.
Cut the roll into pieces about 7.5cm long. Place the rolls fold side down onto the prepared baking sheet. Brush the tops with the remaining egg and bake in the oven for 18-20 minutes or until they start to turn golden.
Remove from the oven and allow to cool on a wire rack.
Time now for a cuppa I think!
