posted by Ann 06-10-98 6:37 PM
"FIG NEWTONS"
Better than Store Bought" A Cookbook)
Dough:
5 T. unsalted butter, at room temperature
2 T. sour cream
2/3 cup (packed) dark brown sugar, sifted through with a coarse sieve
2 eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 tsp. ground cinnamon
1/2 tsp. salt
Filling:
2 cups dried figs, preferably moist-pack black figs
1 3/4 cup water
1/3 cup sugar
2 tsp. grated lemon rind
1/4 tsp. salt
In a small bowl, beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick. Incorporate the eggs one at a time; beat in vanilla. Sift together the flour, baking powder, soda, cinnamon, and salt.
Add to the creamed mixture, beating on low speed or by hand. Mix well and turn out on a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.
Cut the heavy stems off the figs. Combine the figs and water in a heavy saucepan and simmer, covered, for 30 minutes, or
until the fruit is soft. Add the sugar, lemon rind, and salt and simmer, covered, 15 minutes longer. Press the mixture through the coarse disc of a food mill, then cool. Preheat oven to 350. Cover with parchment or lightly grease a large baking sheet.
Divide the chilled dough in thirds and refrigerate two parts. Roll the remaining piece on a well-floured board to form a rectangle about 5x11.
Spread one-third of the fig filling slightly to one side of center, along the length of the dough, covering an area roughly 2 inches wide and 10 inches long and leaving a 1/2-inch pastry margin on the three sides of the filling away from the center.
Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water. Very gently, lift the uncovered pastry with a spatula and fold it over the filling. Press the upper pastry against the lower to seal it.
Trim the edges and shape the roll into a neat, half-cylinder form about 11 inches long and 2 to 2 1/2 inches wide. Place on the prepared baking sheet. Repeat the filling operation with the remaining two-thirds of the dough and filling, then bake the three rolls for 25 minutes, or until they are slightly browned.
Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one in slices about 1 1/2 inches wide. Replace the slices on the rack. When the fig bars are completely cool, store them airtight.
FIG NEWTONS
1 lb. dried figs or 2 lb. fresh figs
1 c. sugar
1/2 or 1 c. water (1 c. for dried figs; 1/2 c. for fresh)
1/2 c. butter, room temp.
1 c. sugar
1 egg
1 T. cream or milk
1/2 t vanilla
1/2 t. salt
1 t. baking powder
1 3/4 c. flour
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, refrigerate 1 hr. Place 1/2 on well floured dough cloth; knead about6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350' 30 minutes.