Thursday, January 18, 2007

Baking: Fig Bars

I have been wanting to try these bars for a while. The recipe comes from The Metropoltian Bakery Cookbook. Everyone in our house loved these. Cade wants me to make more.


2 1/2 cup flour
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp kosher salt
1/2 cup (1 stick) plus 2 T unsalted butter
1/2 cup firmly packed dark brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract


2 cups dried Black Mission figs, stems removed
1 cup water
1/2 cup raspberry preserves
Juice and grated zest of 1 lemon


1 large egg
1 tsp milk
2 T crystalized sugar

1. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. In the Bowl of a Heavy-Duty mixer with a paddle attachment, beat the butter and brown sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla. With the mixer at low speed, gradually and the flour mixture into the butter mixture until combined. Remove the dough from the bowl and shape into a rectangle. Wrap in plastic wrap and refrigerate 1 hour or overnight.

2. In a medium saucepan, combine the figs and water; bring to simmer over medium heat. Simmer until the figs are soft and tender, about 10 minutes. Transfer the figs and the cooking liquid to a food processor; add the preserves and lemon juice and zest. Process until smooth.

3.Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.

4. Pour the filling into a pastry bag fitted with a 1/2 inch round tip. On a lightly floured surface., roll dough into a 24"x6" rectangle. Fold each each long side of the rectangle toward the center of the strip of filling, so that the sides overlap slightly. Cut the dough crosswise into two 12" logs; refrigerate 15 minutes or overnight.

5. In a small bowl, beat together the egg and the milk. Transfer each log, seam-side down, to a cutting board. brush with the egg glaze, then sprinkle with the crystal sugar. Cut each log into 12 1" thick slices; place 2" apart, on the prepared baking sheets. Bake 15 to 20 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, until golden brown. Transfer the bars to wire racks to cool.

Makes 2 dozen bars

No comments:

You May also like

Related Posts with Thumbnails