70's Fig Nortons
- 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
- A large cookie sheet, well greased, or lined with parchment paper or lined with nonstick baking mats, or a nonstick cookie sheet.
- A straight edge or ruler
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.
Recipe courtesy Gale Gand's Just A Bite by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2001
Recipe courtesy of Bobby Flay
Recipe courtesy of Danny Boome