Homemade Fig Rolls

Homemade Fig Rolls


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 0   Average: 0/5]


If you like figs then you’ll love these classic British treats.

  • 4 Ounces Unbleached Flour
  • 4 Ounces Whole Wheat Flour
  • 5 1/2 Ounces Unsalted Butter (Cut Into Small Pieces)
  • 2 1/4 Ounces Light Muscovado Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Egg Yokes
  • 1 To 2 Teaspoons Water
  • 6 Tablespoons Water
  • 8 1/2 Ounces Dried Figs (Finely Chopped)
  • 2 Tablespoons Fresh Lemon Juice
  1. To large-size bowl combine unbleached and whole wheat flour. Add cut up butter and mix in until mixture resembles breadcrumbs. Add sugar, vanilla, and egg yolks. Mix to make a firm dough. Add 1 to 2 teaspoons water to bind. Cover with plastic wrap and place in refrigerator 30 minutes.
  2. While dough is chilling, place figs in small-size saucepan. Add 6 Tablespoons water. Bring to boil. Cover with lid and reduce heat to a gentle simmer for 5 minutes until figs have plumped up a bit and water has absorbed. Remove from heat and transfer to medium-size bowl. Lightly mash with potato masher or fork. Stir in lemon juice. Let cool.
  3. Preheat oven to 375 degrees.
  4. Line 2 baking sheet with parchment paper. Set aside.
  5. Roll out dough on lightly floured surface to 20x6 inch rectangle. Cut dough rectangle in half lengthways to make 2 strips. Spoon half the fig purée evenly along each strip (near one of the long sides). Bring opposite long side up and over the filling to form a log shape. Press edges of dough together to seal. Flatten each log slightly. With a sharp knife cut each log into 10 pieces. Transfer to prepared baking sheets. Prick each with a fork.
  6. Place in oven 12 to 15 minutes until golden brown.
  7. Remove from oven and transfer to wire rack to cool completely.
  8. Store in airtight container for up to 1 week.
  9. Makes About 20
  10. Prep Time: 60 Minutes Cook Time: 15 Minutes Total Time: 75 Minutes
  11. "Work With What You Got!"
  12. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Black Forest Brownies

Black Forest Brownies

Victoria's Chocolate Chip Bars
Rainbow Cookies

Rainbow Cookies