- Cooking Time: 15
- Preparation Time:
- The Dough
- 250 grams butter
- 150 grams granulated sugar
- 1 egg
- 1 egg yolk
- Pinch of salt
- 440 grams all-purpose flour
- The Filling
- 450 grams dried figs
- 100 grams granulated sugar
- 200 milliliters water
- Juice of 1 lemon
- Prepare the dough: Cream the butter and sugar in a mixer until light and fluffy.
- Add the egg and egg yolk slowly and mix thoroughly, scraping down the sides of the bowl often.
- Add the salt and flour and mix just to combine.
- Wrap the dough and chill it in the refrigerator.
- Prepare the filling: Remove the woody stems from the figs and coarsely chop the figs.
- Put the figs, sugar, water, and lemon juice in a saucepan, place over low heat, and cook until the figs are tender. Keep an eye on them and add more water if needed, so they don't burn. (You are making a compote that will be blended/processed, so everything should become very soft.) You can add some Grand Marnier to this mixture as it cooks. Set aside to cool.
- Assemble the cookie logs: Divide the chilled dough in half.
- Roll each half into a rectangle roughly 6 inches x 24 inches and place the rectangles on a piece of parchment paper.
- Brush the edges of egg wash.
- Place half of the filling along the center of each piece of dough.
- Fold the edges up to cover the filling.
- Lift the parchment paper and roll each log over so that the seam is on the bottom.
- Brush the top of each log with egg wash (1 egg, 1 egg yolk, pinch of salt). Chill the logs for 20-30 minutes before baking.
- Bake the logs at 350 degrees F for approximately 10 to 15 minutes, or until nicely browned.
- Remove the logs from the oven and let it cool a little; while still warm, slice the log into 1 1/2-inch pieces.
- Special Instructions
- Watch the figs closely while cooking to make sure they don't burn. They may require additional water if the liquid evaporates before the figs are tender.
- Fresh figs may be substituted for dried, but the amount must be increased.
- Allow the dough to warm slightly at room temperature to make rolling easier.
- The dough must be chilled before baking, or it will melt and expose the filling.
- The unbaked log can be refrigerated for up to a week.
- Baked cookies can be stored in an airtight container for several days or frozen.
- Evaluating the Finished Product
- The figs should be thoroughly cooked and tender.
- The cookies should be equal in size and have a rich brown color.
NotesThis was a special extra treat that we learned in pastry class this past weekend at the French Culinary Institute, NYC:
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