Fig Newtons Recipes

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HOMEMADE FIG NEWTONS RECIPE



Homemade Fig Newtons Recipe image

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

8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
2 cups apple juice*
Pinch salt
2 teaspoons fresh lemon juice
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 cup (2 /3/4 ounces) whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup packed (5 1/4 ounces) light brown sugar
1 large egg
2 teaspoons vanilla extract

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)



Fig Newtons Recipe (Copycat) image

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

1 lb dried figs
1 cup apple juice
¼ tsp salt
2 tsp fresh lemon juice
½ cup softened at room temperature unsalted butter
¾ cup light brown sugar
2 pcs egg yolks
1 tbsp or milk cream
½ tsp vanilla
½ tsp salt
1 tsp baking powder
1¼ cups all-purpose flour
½ cup whole wheat flour

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



Fig Newton Bars image

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

1/2 cup shortening
1/2 teaspoon salt
1 1/2 cups sugar
3 cups all-purpose flour
1 egg, well beaten
3 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup fig, finely chopped

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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