Ingredients: |
Ingredients: Pastry:
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
4 oz cream cheese at room temperature
1 large egg yolk
1 teaspoon vanilla
Filling:
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins
2 T fresh orange zest
½ cup walnuts, chopped or ground
1/2 cup ground almonds
½ teaspoon ground cinnamon
¼ cup honey
¼ cup orange marmalade
|
Directions: |
Directions:Whisk together flour, baking powder, baking soda, and salt in a bowl. Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
Make filling:
Purée the filling ingredients in cleaned food processor until almost smooth.
Make logs:
Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8- inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border.
Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and
roll in same manner, to form an S shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Logs can be stored in the refrigerator for up to 4
days.
Bake cookies: Put oven rack in middle position and preheat oven to 375°F.
Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool. |
This recipe for Fig Swirls is from