Dried Fig And Walnut Appies Food

FIG AND WALNUT COOKIES

Steps:

• For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
• Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
• Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
• Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

CREAM CHEESE, DRIED FIG, AND WALNUT SPREAD

Steps:

• Add figs to the container or a food processor; finely chop.
• Add in the cream cheese; process until combined.
• Add in the walnuts and salt; pulse just to blend.
• Scrape mixture into a bowl.
• Add in the scallions, if desired; stir to combine.
• Note--to finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and metal blade with vegetable oil; if the figs are unusually dry, reconstitute them in boiling water for 10 minutes, drain, and blot dry before chopping.

FRUIT-SWEETENED FIG AND WALNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
• Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
• Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
• Whisk together the flour, cocoa, salt and baking soda in a small bowl.
• Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
• Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.

FIG-WALNUT BREAD

Steps:

• Preheat the oven to 325°F. Coat two 9-by-5-inch loaf pans with butter; set aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt; set mixture aside.
• Bring 1 cup water to a simmer in a medium saucepan. Remove from heat, and add 1 1/2 cups dried figs; let stand until softened, about 10 minutes. Transfer figs and liquid to a food processor. Purée until smooth, about 1 minute; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed. Add the flour mixture, and beat until combined, 1 to 2 minutes. Add the sour cream and reserved fig purée; beat until just incorporated, about 1 minute. Using a rubber spatula, stir in the remaining chopped figs and the walnuts.
• Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place pans on a baking sheet. Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer the pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.

FIG AND HONEY JAM WITH WALNUTS

Steps:

• Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
• Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
• Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.

FIG AND WALNUT MINCE PIES

Steps:

• To make the mincemeat, put the dried fruit, glacé cherries and walnuts into a bowl. Pour over the alcohol, the ginger and the spices. Stir well and leave to stand for 1-2 hours, stirring from time to time. Add the banana and mix well.
• Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12-hole jam tart tin with a vegan margarine.
• Roll the pastry out thinly. Using an 8cm circular pastry cutter and a 4cm star-shaped pastry cutter, cut out 12 circles and 12 star shapes.
• Press the circles gently into each section of the tin, then put a heaped teaspoon of mincemeat into each and top with the star shaped pastry.
• Bake for 10 minutes, until lightly browned.
• Cool in the tin for a few minutes then transfer to a wire rack. Serve while still warm, sprinkled with a little caster sugar and a healthy scoop of vanilla flavoured vegan icecream.

FIG & WALNUT SLICE

Steps:

• Pulse the almonds in a food processor until most are finely chopped. Remove and transfer to a bowl. Whizz the figs until they form a sticky paste, then add this to the almonds with the remaining ingredients. Mix well, then shape into a sausage and allow to dry, uncovered, in the fridge or a cool, dry place for a week.
• Wrap and tie in baking parchment if giving away, then slice and serve alongside your favourite cheeses. Will keep in a cool place for up to 2 months.

FRESH FIG AND WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
• Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
• Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.

OATMEAL, FIG, AND WALNUT BARS

Steps:

• For filling:
• Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• For crust:
• Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
• Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
• Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
• Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.