Fig Holiday Roll Food

FIG PINWHEELS

Steps:

• Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
• Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
• Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
• Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

FIG HOLIDAY ROLL

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter an 18-by-12-inch jelly-roll pan. Line with parchment paper, and butter the parchment. Place figs, dried currants, and milk in a medium saucepan; bring to a simmer over medium heat. Cook until liquid is absorbed, 8 to 10 minutes. Remove from heat, place mixture in the bowl of a food processor, and process until it is a thick paste (it should not be completely smooth). Set aside.
• Sift flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt into a medium bowl; set aside. Tear bread into small pieces; place in the bowl of a food processor. Pulse until even crumbs form, about 10 pulses, to yield about 1 1/2 cups breadcrumbs.
• Place eggs in the bowl of an electric mixer fitted with the paddle attachment; beat on high speed until frothy. Add reserved fig mixture, breadcrumbs, kumquats, ginger (if using), and melted butter. Mix until combined. With mixer on low speed, add reserved flour mixture; mix until just combined.
• Bring about 3 cups water to a boil in a medium saucepan. Using an offset spatula, spread batter as evenly as possible in prepared pan. Cover pan loosely with buttered aluminum foil, and place on middle rack in oven. Place a baking pan filled with the boiling water on rack beneath cake. Bake until cake is springy and a cake tester comes out clean, about 40 minutes, rotating once halfway through baking time. Remove from oven, and set on a cooling rack for 10 minutes. Lay a clean kitchen towel and a sheet pan over cake, and invert cake onto towel. Allow to cool for 10 minutes. Roll gently, using towel as a guide, curling the cake without applying too much pressure, to prevent excessive cracking. Allow roll to remain wrapped in towel for 10 minutes. Unroll, and cool to room temperature. Don't worry if there are some breaks in the cake; once filled it can be rolled with cracked pieces on bottom.
• Make the filling: Combine mascarpone, cream, and confectioners' sugar in a large bowl; fold until smooth. Place mixture in refrigerator until ready to use; it will be easier to roll cake if cheese mixture is cold. Using an offset spatula, spread chilled mascarpone mixture evenly over unrolled cake. Roll up again inside kitchen towel, forming a 17 1/2-inch-long log: Leaving the cake ends exposed, bring the towel's edges up over the top of the cake, and roll, applying pressure to the sides. Secure with clothespins or plastic binder clips to make a cylindrical log shape. Chill rolled cake for at least 4 hours, or overnight. Allow to stand at room temperature for 30 minutes before serving.
• Just before serving, trim off ends of the cake, forming a 16-inch-long log. Slice into 1-inch-thick servings. Garnish with red currants, candied kumquats, and raspberry coulis, if desired.

BRITISH FIG ROLLS - ALMOST BETTER THAN SHOP BOUGHT!

Steps:

• Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
• Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
• Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
• Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
• Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
• Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
• Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.