Any tried and tested recipes using dried figs?!


Question: I bought a package of dried figs for use at the holidays, and didn't do a thing with them yet! I was hoping you could share your own recipes, preferably for sweets, though I'm open to any. (Yes, I can google, but I'd like to try some of YOUR favourite recipes!)
Thanks so much for the help!


Answers: I bought a package of dried figs for use at the holidays, and didn't do a thing with them yet! I was hoping you could share your own recipes, preferably for sweets, though I'm open to any. (Yes, I can google, but I'd like to try some of YOUR favourite recipes!)
Thanks so much for the help!

i have tried these italian fig cookies they taste really good. you must try this recipe and i hope u like it cuz i love it!!!!!!!!!!


Italian Fig Cookies

Filling:
2 cups dried figs, hard tips discarded
1 1/2 cups dried dates, pitted
1 cup raisins
3/4 cup whole almonds, toasted and coarsely chopped
3/4 cup whole walnuts, toasted and coarsely chopped
1/2 cup orange marmalade
1/2 cup honey
1/4 cup brandy
1 teaspoon finely grated fresh orange zest
1 teaspoon finely grated fresh lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
For Dough:
4 cups all-purpose flour
3/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) butter, cut into 1/2-inch cubes
1 large egg
1/2 cup milk
1 tablespoon vanilla
1 egg white beaten with 1 tablespoon water for egg wash
Colored sprinkles, for decorating

To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.

In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.

Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.

On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.

Transfer to wire racks to cool. Serve warm or at room temperature.

Consider a baked brie. Mix equal parts dried fruit(roughly chopped), brown sugar, pecans, and a liquor (brandy, grand marnier). Dump the mixture on top of the brie and bake at 350 for about 20 to 30 minutes.

You can also try wrapping the brie and fruit mixture in phyllo dough or puff pastry. You will not be disappointed!





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