Fig Swirls
Delicate pastry swirls filled with a honey-sweetened fig and orange filling, these cookies feature a cream cheese dough wrapped around a aromatic mixture of dried Mission figs, honey, orange, and cinnamon.
Ingredients
- •1¾ cups all-purpose flour
- •¼ teaspoon baking powder
- •¼ teaspoon baking soda
- •¼ teaspoon salt
- •½ cup unsalted butter
- •4 oz cream cheese
- •1 large egg yolk
- •1 teaspoon vanilla
- •1 cup dried Mission figs
- •¾ cup mild honey
- •2 tablespoons orange juice
- •2 teaspoons orange zest
- •½ teaspoon cinnamon
Cooking Instructions
- 1.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
3 min
- 2.
Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball.
5 min
- 3.
Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
90 min
- 4.
Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth.
5 min
- 5.
Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
240 min
- 6.
Put oven rack in middle position and preheat oven to 375°F.
15 min
- 7.
Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool.
15 min
