Satisfy your sweet tooth with these tasty fruit rolls. Perfect any time of day.
The ingredient of Fig rolls
- 200g (1 cup) whole dessert figs, chopped
- 180g (1 cup) pitted prunes, chopped
- 150g (1 cup) whole pitted dried dates, chopped
- 125ml (1/2 cup) warm water
- 300g (2 cups) plain flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 115g (1/2 cup) caster sugar
- 125g butter, at room temperature, cubed
- 125g cream cheese, at room temperature, cubed
- 1 egg, at room temperature, lightly whisked
- 1 teaspoon vanilla essence
- 110g (1/2 cup) raw sugar
- Water, extra
The instruction how to make Fig rolls
- Place figs, prunes, dates and water in the bowl of a food processor and process until mixture forms a paste. Transfer to a bowl and set aside.
- Line 2 baking trays with non-stick baking paper. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Stir in caster sugar. Use your fingertips to rub in butter and cream cheese until mixture resembles coarse breadcrumbs. Add egg and vanilla essence. Mix with a round-bladed knife in a cutting motion until mixture just comes together.
- Place dough on lightly floured surface. Knead until smooth. Roll to a 25 x 30cm rectangle. Transfer to a tray. Place in the fridge for 20 minutes.
- Remove dough from lined tray and place on a lightly floured surface. Reserve baking tray. Spread fig mixture evenly over dough. Starting from a long side, roll up dough firmly. Trim untidy ends and return log to reserved lined tray. Place in the fridge for further 20 minutes to chill.
- Preheat oven to 180u00b0C. Cut log into 2cm-thick slices. Place raw sugar in a bowl. Brush outside edge of each slice with a little extra water then roll in raw sugar to coat. Place on lined baking trays about 3cm apart. Bake in preheated oven, swapping trays halfway through cooking, for 15-20 minutes or until golden and cooked through. Transfer to a wire rack. Serve warm or at room temperature.
Nutritions of Fig rollsfatContent: