Healthy homemade fig rolls
A delicious, sweet and chewy homemade fig rolls recipe that's a world away from the shop bought variety. No added refined sugar.
For the pastry
- 160 g plain flour
- 1/2 tsp baking powder
- 1/4 tsp ground ginger
- Pinch of salt optional
- 100 g cold butter or dairy free spread diced
- 1 egg yolk
- 2 tbsp milk
For the filling
- 200 g dried figs roughly chopped
- Zest and juice of half a lemon
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 3 tbsp water
- 1 beaten egg or a small bowl of milk optional
To make the pastry
Sift 160g plain flour, 1/2 tsp baking powder, 1/4 tsp ground ginger and a pinch of salt into a mixing bowl.
Rub in 100g diced butter or spread with your finger tips until you have the consistency of breadcrumbs
Add the egg yolk and 1 tbsp of the milk and mix until it starts to come together into a soft dough. Add the rest of the milk very slowly if you need to - you might not need it all.
Knead lightly until it comes together then wrap in cling film and put in the fridge for a couple of hours or in the freezer for 20-30 minutes.
To make the filling
Place 200g figs, the zest and juice of half a lemon, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 2 tbsp maple syrup and 3 tbsp water into a small saucepan.
Bring to a simmer and then cook over a low heat until most of the water has evaporated and you have a soft, jammy consistency. Set aside to cool.
To make the fig rolls
Pre-heat the oven to 160°C (fan)/180°C/gas mark 4. Line a baking tray with non-stick baking paper.
Roll out the pastry on a lightly floured surface into a large rectangle that is 5mm thick. Cut the pastry in half lengthways.
Spoon half of the filling down one side of one of the strips of pastry, leaving a small gap on the side. Brush the gap with water, fold over the top and press to seal. Repeat with the other strip of pastry. Cut into 5cm rolls and place on a baking tray.
Lightly brush with beaten egg or milk if preferred and bake in the oven for 20-25 minutes until golden brown.