Fig Newtons

Name: Fig Newtons
Ingredients: 5 tablespoons butter unsalted, room temp; 2 tablespoons sour cream; 23 cup brown sugar dark, *; 2 large eggs room temp; 1 teaspoon vanilla extract; 2 cups flour, all-purpose; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon cinnamon ground; 1/2 teaspoon salt; 2 cups figs dried, **; 1 3/4 cups water; 13 cup sugar; 2 teaspoons lemon zest grated; 1/4 teaspoon salt

15 ingredients

24 steps

Ingredients

5 tablespoons butter unsalted, room temp
2 tablespoons sour cream
23 cup brown sugar dark, *
2 large eggs room temp
1 teaspoon vanilla extract
2 cups flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon ground
1/2 teaspoon salt
2 cups figs dried, **
1 3/4 cups water
13 cup sugar
2 teaspoons lemon zest grated
1/4 teaspoon salt

Directions

1

** preferably moist-pack black figs In a small bowl, beat the butter and sour cream until light.
2

Gradually add the brown sugar, beating until the mixture is very light and thick.
3

Incorporate the eggs one at a time; beat in the vanilla.
4

Sift together the flour, baking powder, soda, cinnamon and salt.
5

Add to the creamed mixture, beating on low speed or by hand.
6

Mix well and turn out on a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.
7

Cut the heavy stems off the figs.
8

Combine the figs and water in a heavy saucepan and simmer, covered, for 30 minutes, or until the fruit is soft.
9

Add the sugar, lemon rind and salt and simmer, covered for 15 minutes longer.
10

Press the mixture through a coarse disc of a food mill, then cool.
11

Preheat the oven to 350F (180C).
12

Cover with parchment or lightly grease a large baking sheet.
13

Divide the chilled dough into thirds and refrigerate two parts.
14

Roll the remaining piece on a well-floured board to form a rectangle about 5x11 inches.
15

Spread 13 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.
16

Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water.
17

Very gently, lift the uncovered pastry with a spatula and fold it over the filling.
18

Press the upper pastry against the lower to seal it.
19

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.
20

Place on the prepared baking sheet.
21

Repeat the filling operation with the remaining 2/3rds of the dough and filling, then bake the three rolls for 25 minutes or until they are slightly browned.
22

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2 inches wide.
23

Replace the slices on the rack.
24

When the fig bars are completely cool, store them airtight.