Homemade Fig Newtons Food

FIG NEWTONS (HOMEMADE)

Fig Newtons (Homemade) image

Make and share this Fig Newtons (Homemade) recipe from Food.com.

Provided by Spyder-man

Categories Dessert

Time 2h

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried figs or 2 lbs fresh figs
1 cup sugar
1 cup water (1 c. for dried figs, 1/2 c. for fresh)
1/2 cup butter, room temp
1 cup sugar
1 large egg
1 tablespoon cream or 1 tablespoon milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour

Steps:

Dice figs, soak in water 1 hour.
Add sugar & cook on medium heat until of thin jam consistency.
Beat sugar, butter, egg, milk & vanilla until well blended.
Add dry ingredients.
Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

Nutrition Facts : Calories 315.2, Fat 8.8, SaturatedFat 5.3, Cholesterol 37.2, Sodium 204, Carbohydrate 58.1, Fiber 2.1, Sugar 41.4, Protein 3.1

70'S FIG NORTONS

70's Fig Nortons image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 65 pieces

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) cool unsalted butter, cut into pieces
4 eggs
1 cup dried figs, cut into 1/2-inch chunks
1/2 cup orange juice
1/2 cup apple juice
1/4 teaspoon ground cinnamon

Steps:

Dough: Blend the dry ingredients in a mixer fitted with a paddle attachment (or using a hand mixer). Add the butter and mix at low speed until sandy. Whisk 3 of the eggs together until foamy and add to the bowl. Mix to combine. Form the dough into a disk, wrap it in plastic, and refrigerate at least 2 hours.
Filling: Combine all ingredients in a saucepan, and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Let cool slightly, then puree in a food processor (or using a hand blender) until smooth. Refrigerate until ready to bake. (The recipe can be made up to this point and refrigerated up to 3 days.)
When you're ready to bake, heat the oven to 375 degrees F. Make an egg wash by whisking the remaining egg with 2 teaspoons of water. On a lightly floured surface, roll out the dough into a rough rectangle, about 1/8-inch thick. Cut the dough lengthwise into strips, at least 2 1/2 inches wide. Paint around the edges of 1 strip with egg wash. Pipe or spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling, slightly overlapping the long edge, like a letter. Place the tube, seam side down, on the cookie sheet, then press down lightly to flatten somewhat. Repeat with remaining dough and filling. Bake until light golden brown, about 15 minutes. Let cool to room temperature. Use a sharp knife to cut into 1-inch segments.

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