Figs are delicious when in season and this easy recipe gives them a lovely sweet edge. Perfect with a touch of cream.
- 500g block shortcrust pastry
- 6 fresh figs
- 6 hard toffees (we used Werther's Originals)
- 1 egg, beaten with a little milk
- scattering golden caster sugar
- vanilla ice cream, to serve
MethodRoll the pastry out thinly on a floured surface. Cut out 6 circles using a small saucer (about 11-12cm diameter) and 6 circles about half the size.
- 140g plain flour, plus extra for rolling
- 85g wholemeal flour
- 50g golden caster sugar
- ½ tsp mixed spice
- 140g cold unsalted butter, diced
- 1 medium egg yolk
- 200g soft dried figs, roughly chopped
- zest and juice 1 orange
- 50g golden caster sugar
- 100g chewy toffees, chopped
- Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.
- While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.
- 3 fresh figs or 8 dried mission figs
- 1 mediumorange
- 1/4 cup low-sugar orange marmalade
- 1 recipeWhole Grain Pastry (below)
- Fat-free milk
- 1teaspoon powdered sugar
- 1cupall-purpose flour
- 1/4 cupwhite whole wheat flour or whole wheat flour
- 2tablespoonsflax seed meal
- 1/4 teaspoonsalt
- 1/3 cup60% to 70% tub-style vegetable oil spread, chilled
- 3 - 4tablespoonscold water
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Set aside. Remove stems from figs. If using dried figs, place in a small bowl with enough boiling water to cover; let stand for 5 minutes to rehydrate and then drain well. Chop fresh or rehydrated dried figs (should have about 2/3 cup).
- Finely shred enough orange peel to make 1/4 teaspoon; set aside. Peel and section orange; chop sections. In a medium bowl, combine figs, chopped orange, marmalade, and orange peel. Stir until well mixed. Set aside.
- On a lightly floured surface, roll each portion of the pastry dough into a 4- to 4 1/2-inch circle. Spoon fig mixture atop dough circles. Spread to an even layer, leaving a 3/4-inch border on the edges. Moisten edges of dough circles with a little water. Fold dough circles in half to make semicircles. Use the tines of a fork to press edges to seal.
- Place pies 2 inches apart on the prepared baking sheet. Make small slashes in the tops of the pies to allow steam to escape. Lightly brush with milk.
- Bake for 17 to 20 minutes or until tops are golden brown. Transfer to a wire rack. Cool about 15 minutes and serve warm. (Or, cool completely.) Sprinkle lightly with powdered sugar.
- In a medium bowl, stir together all-purpose flour, white whole wheat flour or whole wheat flour, flax seed meal, and salt. Using a pastry blender, cut in chilled 60% to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened. Divide dough into 8 equal portions.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup shortening
- 1/3 cup milk
- 1 Egg, separated
- 1 tablespoon water
- 8 small baking apples (such as Granny Smith, Braeburn or Jonathan) (2 3/4-inches in diameter; about 4 1/2 ounces each), cored and peeled
- 1 cup Caramel Ice Cream topping
- 1/4 cup chopped toasted hazelnuts
- 1/2 teaspoon Apple Pie spice
- 2 tablespoons butter, cut into 8 small Pieces
- 1 lemon, cut in half
- 1 teaspoon sugar
- 1 tablespoon water
- sage leaves
- Preheat oven to 350 degrees F. For pastry, in a large bowl combine the flour, 3 Tbsp. sugar, and salt. Cut in 1/4 cup butter and shortening until pieces are pea-size. In a small bowl combine the milk, egg yolk, and 1 Tbsp. water. Add to flour mixture. Stir with a fork until combined. Gather and knead mixture gently until it forms a dough. Divide dough in half.
- On a well-floured surface, roll each half of dough to an 8x8-inch square, about 1/8-inch thick. Cut into four, 4-inch squares from each half of the dough. Cover and set pastry squares aside.
- In a small bowl combine 1/2 cup caramel topping, hazelnuts, and apple pie spice. Place each apple in a 6-oz. ramekin or custard cup. Fill each apple center with caramel mixture. Dot each with 1 piece of butter. Squeeze lemon halves over apples. Lay a pastry square over each apple. Arrange dishes on a foil-lined baking sheet*. In a small bowl whisk together egg white and 1 tablespoon water. Brush over pastry and sprinkle each with additional sugar.
- Bake for 30 minutes or until pastry is golden and apples are tender. Remove; let stand in pan on a wire rack 20 minutes. Serve warm with additional caramel sauce and a sprinkle of cinnamon. Scatter with fresh sage leaves, if desired.