HOMEMADE FIG NEWTONS RECIPE
Homemade fig newtons made with dried figs and a whole wheat brown sugar crust. Even better than store-bought!
Provided by Christina Lane
Categories Cookies and Bars
Time 1h10m
Number Of Ingredients 12
Steps:
- FOR THE FILLING: Simmer the figs, apple juice*, and salt in a medium saucepan over medium heat, stirring occasionally, until the figs are very soft and the juice is syrupy, 25 to 30 minutes. There should only be 3-4 tablespoons of liquid remaining in the pan when they're done.
- Let the mixture cool slightly. Puree the figs in a food processor with the lemon juice until the mixture has a thick jam consistency, about 8 seconds.
- FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square baking pan with a parchment both directions, and then grease the paper.
- Whisk the flours, baking powder, and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
- Beat in the egg and vanilla until combined.
- Stir in the flour mixture until just incorporated.
- Reserve 3/4 cup of the dough for the topping!
- Sprinkle the remaining dough mixture into the prepared pan and press into an even layer with a greased spatula.
- Bake the crust until just beginning to turn golden, about 20 minutes.
- Meanwhile, roll the reserved 3/4 cup of dough for the top crust between 2 sheets of greased parchment paper into an 8-inch square; trim the edges of the dough as needed to measure exactly 8 inches. Leaving the dough sandwiched between the parchment, transfer it to a baking sheet and place it in the freezer until needed.
- Spread the fig mixture evenly over the crust. Unwrap the frozen, reserved top crust and lay it over the filling, pressing lightly to adhere. Honestly, this part doesn't have to be perfect; you can see in the photos I had some tears and holes and I just patched it. Once you cut the bars, no one will notice!
- Bake the bars until the top crust is golden brown, 25 to 30 minutes, rotating the pan halfway through baking.
- Let the fig bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares, and serve.
Nutrition Facts : Calories 206 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 113 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FIG NEWTONS RECIPE (COPYCAT)
This fig newtons recipe tastes just like the store-bought version with its sweet and fruity fig taste enveloped within a soft, thick cookie.
Provided by Recipes.net Team
Categories Cookies
Time 3h
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Dice the figs and soak them in apple juice, salt, and lemon juice mixture for 1 hour.
- Cook the ingredients in a pot on medium heat until a thin, jam-like consistency is achieved. Set aside to cool, then transfer to a pastry bag.
- In a mixing bowl, cream together butter and light brown sugar until fluffy. Then, beat in the egg, milk or cream, and vanilla. You may do this on a stand mixer, food processor, or by hand.
- Add the dry ingredients and mix well until fully incorporated. Form it into a dough ball and wrap using plastic wrap. Place in the fridge for 1 hour to set.
- Take the dough out of the fridge and divide it into 6 portions.
- Form each portion into a log. In between two sheets of parchment paper, use a rolling pin and flatten to ⅛ inch rectangles, about 10 inches long and 4 inches wide. Cut off excess dough to achieve these dimensions.
- Pipe a straight line of fig filling in the middle of the rectangular dough sheet. Using the parchment paper as leverage, lift one side of the dough to cover the filling. Gently flatten the dough, and do the same on the other side until the fig filling is fully covered. The end result should be a flattened rectangular log. Repeat until all six dough portions are used up. You might need to refrigerate the other pieces of dough while doing this.
- Cut the cookie logs into 2-inch squares and lay them on a parchment paper-lined baking sheet.
- Bake the fig newtons in the middle rack for 10 to 15 minutes or until the bottom crust is golden brown.
- Let the fig cookies rest for 5 minutes. After that, transfer them to a cooling rack to cool completely.
- Store the cookies in an airtight container lined with a paper towel at the bottom and on top.
Nutrition Facts : Calories 118.00kcal, Carbohydrate 21.00g, Cholesterol 10.00mg, Fat 4.00g, Fiber 2.00g, Protein 1.00g, SaturatedFat 2.00g, ServingSize 30.00 pieces, Sodium 76.00mg, Sugar 13.00g, TransFat 1.00g, UnsaturatedFat 1.00g
FIG NEWTON BARS
Make and share this Fig Newton Bars recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
- Mix the milk with the vanilla.
- Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
- Blend well.
- Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
- Put figs in saucepan with remaining sugar and 1 cup boiling water.
- Boil 5 minutes; cool.
- Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
- Cut into rectangular bars.
- Bake in 400°F for 12 to 15 minutes.
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HOMEMADE FIG NEWTONS RECIPE | BON APPéTIT
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4/5 (13)Estimated Reading Time 5 minsServings 25
- Whisk all-purpose and whole wheat flours, cardamom (if using), baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy, 3–4 minutes. Add yolks and beat until mixture is fluffy, about 2 minutes. Add honey, vanilla, and orange zest and beat until incorporated, about 1 minute. Reduce mixer speed to low and slowly add dry ingredients, beating just to blend (dough will be very soft). Divide dough into thirds and wrap each piece tightly in plastic, flattening into a ½" disk. Chill at least 3 hours.
- Cook figs, orange juice, honey, and salt in a large saucepan over medium heat, stirring occasionally, until figs are very soft and no liquid remains, 25–30 minutes. Using a potato masher or large spoon, smash figs into small pieces and continue to cook, stirring frequently, until mixture is very thick and paste-like, 5–7 minutes. Scrape jam onto a plate and spread into an even layer; chill, uncovered, until cold, about 1 hour.
- Beat egg and 1 Tbsp. water in a small bowl. Scrape cold jam into a large zip-top bag or disposable pastry bag and cut a ¾" opening at 1 corner (or the tip if using a pastry bag).
EASY HOMEMADE FIG NEWTONS RECIPE | BROMA BAKERY
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5/5 (5)Category CookiesCuisine AmericanTotal Time 1 hr 50 mins
- In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and orange zest.
- In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda, and salt. Sift the dry ingredients over the wet, then mix until just combined.
- To make the fig filling, place all ingredients except for the honey into a small saucepan and cook over low heat for 10 minutes, until the liquids have evaporated and the figs begin to plump up. Remove from heat and allow to cool for a few minutes. Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. Remove paste from food processor, then place in a large ziplock bag.
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