For the Pastry- 1 3/4 cups all purpose flour, 1/4 tsp. baking
powder, 1/4 tsp. baking soda, 1/4 tsp. salt, 1/2 cup unsalted
butter, softened 4 oz. cream cheese at room temperature, 1 large
egg yolk, 1 tsp. vanilla. For filling- 8 oz. dried figs, 3/4 cup mild
honey, juice of one orange, 2 tsp. grated fresh orange zest, 1/2
tsp. cinnamon.
Mix together flour, baking powder, baking soda and salt in a bowl.
Pulse butter, cream cheese, ilk and vanilla in a food processor until
smooth, then add flour mixture and pulse until dough just forms a
ball. Half dough and form each half into roughly 6 by 12 inch
rectangle. Chill in plastic wrap until firm about one hour. Make
filling by pureeing figs, honey, juice, zest and cinnamon in a food
processor until smooth. Roll out one piece of dough between 2
sheets of wax paper into 10 by 6 inch long side facing you.
Remove top sheet of wax paper and gently spread with fig
mixture. With the help of the waxed paper roll like jelly roll
fashion. Repeat with the other dough and chill logs wrapped in
waxed paper until firm. I froze mine for about 1/2 hour. Cut logs
crosswise into 1/3 inch thick slices, place 2 inch apart on a lightly
buttered baking sheet. Bake until pastry is pale golden 12 to 15
minutes. Transfer to racks to cool.
Originally Submitted
12/21/2013
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