Today, I’m excited to share a recipe for fig swirl cookies. These are sliced post-baking, resembling cookies, making a delightful alternative to traditional pies.<\/p>\n
\nYou will need:<\/p>\n
For the dough:
\n– Softened butter: 120 grams
\n– Powdered sugar: 120 grams
\n– Vanilla sugar (or a teaspoon of vanilla extract): 12 grams
\n– Salt: 1\/4 teaspoon
\n– Eggs: 3
\n– Flour: 420 grams
\n– Baking powder: 7.5 grams<\/p>\n
For the filling:
\n– Figs: 500 grams
\n– Lemon juice: 2 tablespoons
\n– Sugar: 100 grams
\n– Vanilla sugar: 1 packet
\n– Cornstarch: 30 grams
\n– Cold water: 60 grams<\/p>\n
For the topping:
\n– Egg white: 1\/2
\n– Almond slivers: 40 grams<\/p>\n
\nTotal time: 1 hour 50 minutes
\n– Prep time: 45 minutes
\n– Cooking time: 35 minutes<\/p>\n
1. Prepare the filling:<\/strong><\/p>\n Trim the stems from the figs and chop them into pieces. Place them in a saucepan along with the lemon juice, sugar, and vanilla sugar. Cook over medium heat, stirring continuously until the sugar dissolves. Mix the cornstarch with cold water and add it to the fruit mixture. Continue cooking on low heat until the mixture thickens, stirring regularly. Once it begins to boil, cook for about 1-2 minutes more, stirring continuously, to cook the starch thoroughly and eliminate any raw taste. Allow it to cool to room temperature.<\/p>\n 2. Prepare the dough:<\/strong><\/p>\n In a mixing bowl, combine the softened butter, powdered sugar, vanilla sugar, and salt. Mix with a spatula or spoon until smooth. Incorporate the eggs one at a time, mixing well after each addition. Sift in the flour and baking powder. Start mixing with a spatula, then knead by hand until you have a smooth, non-sticky dough. Divide into three equal parts and roll into logs.<\/p>\n 3. Assemble the swirls:<\/strong><\/p>\n Roll out one piece of dough on a lightly floured parchment paper into a rectangle about 32 x 17 cm. Spread one-third of the filling in the middle, leaving about 2 cm free on the edges. Fold the edges over first, then roll from one side to the other, sealing the ends. Place on a baking sheet lined with parchment paper or a silicone mat, using the paper to flip the dough seam side down. Repeat with the remaining dough and filling. Chill for 30 minutes if time allows.<\/p>\n 4. Baking:<\/strong><\/p>\n Preheat your oven to 170\u00b0C (approximately 338\u00b0F). Brush the rolls with egg white and sprinkle with almond slivers. Bake for about 30 minutes, or until golden brown.<\/p>\n Allow the baked rolls to cool, then slice and serve as delightful fig swirl cookies. Enjoy this tasty twist on traditional desserts!<\/p>\n\n\nServing<\/h3>\n