A luscious fig filling is wrapped in pastry for these mini cookie treats.
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2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup cold Land O Lakes® Butter cut into pieces
4 to 6 tablespoons cold water
1 (7-ounce) package dried figs, stems removed, finely chopped
1/3 cup firmly packed brown sugar
1/3 cup orange juice
1 teaspoon freshly grated orange zest
1/4 teaspoon ground cinnamon
Land O Lakes® Butter melted
Coarse grain white sugar
Combine flour, sugar and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water just until flour is moistened and forms dough.
Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate 1 hour.
Combine figs, brown sugar, orange juice, orange zest and cinnamon in saucepan. Cook over medium heat until mixture comes to a boil. Reduce heat to low; cook 4-6 minutes or until figs have absorbed most of the liquid.
Place fig mixture into food processor bowl; process until smooth. Transfer mixture to bowl; cool completely.
Heat oven to 375°F. Line baking sheet with parchment paper; set aside.
Roll out dough on floured surface to 13x9-inch rectangle. Trim; cut in half to form 2 (12x4-inch) rectangles. Place onto prepared baking sheet.
Spread 1 inch wide ribbon of filling (thickness should be just under 1/4 inch) lengthwise down center of rectangle.
Lift long edges of dough up and over filling using knife. Press seam together; turn pastry over. Brush generously with melted butter. Sprinkle with sanding sugar. Trim ends; cut into (3/4 inch) slices.
Place slices onto prepared baking sheet, seam-side down. Bake 15-18 minutes or until golden brown.
To easily “pipe” filling down center of dough, place filling into resealable plastic food bag. Snip off one corner of bag. Squeeze filling through hole to pipe in 1 inch wide strip down center of rectangles.
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