Today we have some small treats again for Fig Roll Recipe Friday! Not classic cookies, but something small and handy that was literally snatched out of my hands here at home: Creamy Caramel Fig Rolls. Fig meets caramel – that can only be yummy!
Figs are quite a delicious thing. As soon as they are in season, we have them all the time – sometimes in cakes, sometimes in salads or simply in muesli as a fruity side dish. It always tastes delicious! But since the season is so short, the dried form has to be used for the rest of the year. Of course, it doesn’t look as good on top of the cake because it’s brown and wrinkly, but it still tastes good.
I don’t know if these Fig Rolls would work so well with fresh figs – you would have to boil down the fresh fruit a bit before you get a paste that you can use as a filling. With the dried figs it’s definitely quicker. Throw them in some liquid, let them boil for a few minutes and then mash them up – that’s it. For the Fig Rolls here, the filling got a few cream caramel sweets, because it goes well together.
Are figs rolls healthy?
Like most baked goods, fig rolls are not particularly high in nutrients and are best consumed in moderation as part of a balanced diet.
One fig roll typically contains around 70-80 calories and is a source of carbohydrates and some dietary fiber. However, fig rolls can also be high in added sugars and may contain trans fats, which can be harmful to health in large amounts.
It is generally recommended to limit your intake of baked goods and treats that are high in added sugars and unhealthy fats and to choose more nutrient-dense snacks and meals instead.
What is inside a fig roll?
Fig rolls are a type of biscuit or cookie that is made with figs and often contains other ingredients such as flour, sugar, butter, and spices. The exact ingredients and proportions used can vary depending on the recipe.
Here is a basic recipe for fig rolls:
Ingredients:
- Dried figs
- All-purpose flour
- Salt
- Baking powder
- Shortening or butter
- Sugar
- Egg
- Milk
To make fig rolls, the dried figs are typically mixed with flour, salt, and baking powder to form a dough. The dough is then rolled out and cut into circles or other desired shapes. A filling made from shortening or butter, sugar, and sometimes other ingredients such as spices or nuts, is placed in the center of each dough circle. The dough is then folded over the filling to form a roll, which is baked until golden brown. The finished fig rolls may be dusted with powdered sugar or served with a glaze or icing.
Are fig rolls the same as fig Newtons?
Fig rolls and Fig Newtons are similar in that they are both baked goods that contain figs as an ingredient. However, they are not the same thing.
Fig rolls are a type of biscuit or cookie that is made with figs and often contains other ingredients such as flour, sugar, butter, and spices. Fig rolls are typically made by mixing the figs with flour and other ingredients to form a dough, which is rolled out and cut into circles or other shapes. A filling made from shortening or butter, sugar, and sometimes other ingredients such as spices or nuts, is placed in the center of each dough circle. The dough is then folded over the filling to form a roll, which is baked until golden brown.
Fig Newtons, on the other hand, are a type of soft cookie that is filled with a fig-flavored jam or fruit filling. The cookie dough is rolled out and cut into shapes, and the fig filling is placed in the center. The dough is then folded over the filling and baked until golden brown. Fig Newtons are a brand of cookie that was first introduced by the National Biscuit Company (now known as Nabisco) in 1891.
While both fig rolls and Fig Newtons contain figs, they are made using different recipes and have a somewhat different texture and flavor.
Who used to make fig rolls?
Fig rolls have been enjoyed by people around the world for centuries, and it is likely that they have been made by many different people and cultures over the years.
One of the earliest known references to fig rolls can be found in a cookbook published in England in 1747, which includes a recipe for “fig pastes” that is similar to modern fig rolls. Fig rolls were also popular in the United States in the 19th and early 20th centuries, and various brands of fig rolls were produced and sold by various companies.
Today, fig rolls are still enjoyed by people around the world and are made by a variety of manufacturers. Some well-known brands of fig rolls include McVitie’s, a British biscuit and cookie company, and Nabisco, an American company that makes a variety of baked goods and snacks.
Best Fig Roll Recipe
Servings: 16 Preparation:20 minutes Cooking time: 20 minutes Calories: 202 Fat: 9g
Ingredients
For the dough:
130g flour (type 550)
100g wholemeal wheat flour
50g Mascobado sugar
1/2 tsp cinnamon
140g cold butter, diced
1 egg yolk
For the filling:
200g dried figs, chopped
50g Mascobado sugar
1 organic orange, zest and juice
120ml water
100g cream caramel sweets, chopped
Instructions
Mix the two types of flour with the sugar and cinnamon in a large bowl. Add the cold butter and cut into pea-sized pieces with a pastry blender or knife. Add the egg yolk and work everything into a smooth dough with your fingers. Wrap the dough in cling film and place in the fridge for about 1 hour.
While the dough is resting, place the chopped figs (remove the hard stalks) in a small saucepan with the sugar, orange zest, orange juice and water and bring to the boil, then simmer over a low heat for about 8-10 minutes. The liquid should have reduced and the figs should be nice and soft – about the consistency of a chutney. Remove from the heat and leave to cool slightly, then puree to a paste in a blender/ food processor. Add the chopped cream toffee and stir in. Leave to cool completely.
Preheat the oven to 200°C (390°F). Line a baking tray with baking paper and set aside. Roll out the dough on a floured surface into a rectangle about 20x30cm (8×12 inches). If the dough is too hard, let it warm up at room temperature for a few minutes beforehand. Cut the dough rectangle lengthwise into two strips, then place half of the filling in a line down the centre of each strip of dough. Fold the dough over the filling, press the edges together and shape into long sausages. Place the dough sausages on the prepared tray with the sides where the dough was joined down and then bake for about 20 minutes until golden brown. Remove from the oven and leave to cool for about 10-15 minutes, then cut both sausages into 8 pieces each and leave to cool completely.
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Ingredients
- For the dough:
- 130g flour (type 550)
- 100g wholemeal wheat flour
- 50g Mascobado sugar
- 1/2 tsp cinnamon
- 140g cold butter, diced
- 1 egg yolk
- For the filling:
- 200g dried figs, chopped
- 50g Mascobado sugar
- 1 organic orange, zest and juice
- 120ml water
- 100g cream caramel sweets, chopped
Instructions
- Mix the two types of flour with the sugar and cinnamon in a large bowl. Add the cold butter and cut into pea-sized pieces with a pastry blender or knife. Add the egg yolk and work everything into a smooth dough with your fingers. Wrap the dough in cling film and place in the fridge for about 1 hour.
- While the dough is resting, place the chopped figs (remove the hard stalks) in a small saucepan with the sugar, orange zest, orange juice and water and bring to the boil, then simmer over a low heat for about 8-10 minutes. The liquid should have reduced and the figs should be nice and soft - about the consistency of a chutney. Remove from the heat and leave to cool slightly, then puree to a paste in a blender/ food processor. Add the chopped cream toffee and stir in. Leave to cool completely.
- Preheat the oven to 200°C (390°F). Line a baking tray with baking paper and set aside. Roll out the dough on a floured surface into a rectangle about 20x30cm (8×12 inches). If the dough is too hard, let it warm up at room temperature for a few minutes beforehand. Cut the dough rectangle lengthwise into two strips, then place half of the filling in a line down the centre of each strip of dough. Fold the dough over the filling, press the edges together and shape into long sausages. Place the dough sausages on the prepared tray with the sides where the dough was joined down and then bake for about 20 minutes until golden brown. Remove from the oven and leave to cool for about 10-15 minutes, then cut both sausages into 8 pieces each and leave to cool completely.
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