Buckwheat Fig Spirals

This recipe is loosely adapted from the recipe for Figgy Buckwheat Scones from 101 Cookbooks. I kept the scone recipe the same but swapped the original fig jam for the fig newton filling from Anna Olson's fig newtons. I really liked the idea of using buckwheat flour in scone form. I had previously only encountered buckwheat flour in pancakes and crepes so this gives me another option for utilizing this delicious flour.


In this application, the buckwheat gave the scones a sweet nutty flavour that made them taste toasty and comforting.The fig filling made just enough to fill the spirals. It was jammy and thick, but not too sweet due to the use of applesauce and orange juice as opposed to sugar for sweetness.
These were so delicious straight from the oven and served with warm apple cider they were perfect for a crisp fall afternoon.



Buckwheat Fig Spirals
makes about 12
dairy
time: 1-1/2 hour

• 1 cup buckwheat four
• 1-1/4 all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1-1/4 cups heavy cream
• 1 cup fig filling (a full recipe of filling as given below)

1. Sift the dry ingredients together int a large bowl. Add the butter to the dry mixture. Cut in butter using fingers or a pastry blender until the butter forms pea sized clumps.
   
2. Add the cream and stir gently until all the flour is moistened to form a stucky dough.
3. Transfer the dough to a well floured surface. Flour your hands to prevent sticking and pat the dough into a rectangle. Using a rolling pin, roll the dough into a rectangle that is 8 inches wide, 16 inches long, and 3/4 inches thick. If at any time the dough rolls off into a different direction, just pat it back into shape. As you are rolling, periodically run a pastry scraper under the dough, and flour the top to prevent sticking.
4. Spread the fig butter over the dough. Roll the long edge of the dough up, patting the dough as you roll so it forms a neat log, 16 inches long. Roll the finished log so that the seam is on the bottom and the weight of the roll seals the edge.
5. Use a sharp knife to slice the log in half. Put ht e halves on a baking sheet or plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes. ( the dough can be kept covered in the fridge for up to 2 days.) While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
6. After chilling, take both logs out of the refrigerator and cut each half into 6 equal pieces about 1-1/4 inch wide. Place each scone flat, with the spiral of the fig butter facing up, on a baking sheet, 6 to a sheet. Give the scones a squeeze to shape them into rounds.
7. Bake for 38-42 minutes (mine took about 30-35 minutes), rotating the sheets halfway through. The scones are ready to come out when their undersides are golden brown. these are best eaten warm.
   

(adapted from 101 Cookbooks.com)

Fig Filling:
• 1 cup diced dried figs
• ½ cup fresh orange juice
• ½ cup unsweetened applesauce
• 4 teaspoons lemon juice
• ½ ground cinnamon

For filling, combine all ingredients in a small saucepan and bring to a simmer. Simmer until all liquid is absorbed, about 10 minutes. Let cool, puree in a food processor and chill completely.

(adapted from: Another Cup of Sugar by Anna Olson)

Fig Bar Cookies

Back to school time again, The holidays are over, I'm back in the maritimes and have to readapt to a school schedule and all the work that comes with it. It looks like my classes are goingto be quite a bit more involved this year as well.
That being said, I really needed a sweet yet moderately wholesome (or so I have convinced myself) cookie. So, I made these not-too-sweet but satisfying and filling fig bars.
The dough doesn't have much refined sugar in it and the filling is sweet enough to balance the entire thing. These fig bars are soft, sweet and good for that middle of the day lethargy, or to take to school to get me through long hours at the studio. Sigh...The future appears busy


Homemade Fig Newton Cookies

Makes about 36 cookies
Dairy
Time: I hour

Dough
• 1-1/4 cups all-purpose flour
• ¼ cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup butter, cut into pieces and chilled
• 1 large egg
• 1 large egg yolk

Filling
• 1 cup diced dried figs
• ½ cup fresh orange juice
• ½ cup unsweetened applesauce
• 4 teaspoons lemon juice
• ½ ground cinnamon
• 1 egg mixed with 2 tablespoons water for egg wash

1. For dough, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until dough is a rough, crumbly texture. Add whole egg and egg yolk and blend in until dough comes together. Shape into a disk, wrap and chill for an hour.
2. For filling, combine all ingredients in a small saucepan and bring to a simmer. Simmer until all liquid is absorbed, about 10 minutes. Let cool, puree in a food processor and chill completely.
3. Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough into a rectangle, just under ¼ inch thick. Using a knife or pastry cutter, cut strips of dough that are at least 4-1/2 inches wide. Spoon filling along centre of strip. Brush left side of pastry with egg wash. Fold right side of pastry over filling, then fold left side over so egg adheres pastry. Trim ends. Lift filled cookie tube to a parchment lined baking sheet and press seam side down, to flatten. Repeat with remaining strips. Brush tops of strips with egg wash. Bake for 15-8 minutes, until a light golden brown. Allow to cool, then cut strips into 1 inch bites.

Adapted from: Another Cup of Sugar