It's that time of year again in Italy- fig season. There is an ample supply of figs at our Bible school so I took advantage of them to make some jam and these tasty treats. I found this recipe online not sure where so I can't attribute it to anyone. oops!
Serves 30. Makes about 65 pieces. Keeps really well.
FOR DOUGH:
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 3/4 tsp. baking powder
• 3/8 tsp. baking soda
• 1/2 tsp. cinnamon
• 12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
• 4 eggs, divided
FOR FILLING:
• 2 cups figs, chopped (can use dried)
• 1 cup orange juice
• 1 cup apple juice
• 1/2 tsp. ground cinnamon
• 4 tbsp. sugar
• 1 tsp. orange peel, or zest of 1 orange
THE DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking. Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
THE FILLING
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking. Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water. Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide. Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling. Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling. Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes. Let cool, then cut with a sharp knife into 1-inch pieces. Store in an air tight container.
FOR DOUGH:
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 3/4 tsp. baking powder
• 3/8 tsp. baking soda
• 1/2 tsp. cinnamon
• 12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
• 4 eggs, divided
FOR FILLING:
• 2 cups figs, chopped (can use dried)
• 1 cup orange juice
• 1 cup apple juice
• 1/2 tsp. ground cinnamon
• 4 tbsp. sugar
• 1 tsp. orange peel, or zest of 1 orange
THE DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking. Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
THE FILLING
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking. Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water. Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide. Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling. Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling. Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes. Let cool, then cut with a sharp knife into 1-inch pieces. Store in an air tight container.
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