Fig Bar Recipe

fort lauderdale catering

1 cup/250ml/166g dried Black Mission figs
1 cup/250ml boiling water
1/4 cup/60ml honey
2 egg yolks plus 1 egg white, divided
1 teaspoon/5ml pure vanilla extract
1/4 teaspoon/1ml ground cinnamon
1 1/4 cup/163g whole wheat pastry flour
3 tablespoons/15ml sunflower seeds

In a medium bowl, combine figs with boiling water and let soak 15 minutes. Drain figs and process in a food processor until smooth.
Preheat the oven to 350°F./176C/Gas 4.  Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together honey, egg yolks, vanilla and cinnamon until blended. Gradually stir in flour just until dough forms (if necessary, gently knead dough in the bowl until it comes together in a ball).
On a lightly floured surface, roll out dough into a 12x16-inch/30x40cm rectangle. Cut in half lengthwise to form 2 thin rectangles. Spread half of the fig mixture lengthwise down the center of each rectangle, leaving a 1-inch strip on either side. Fold 1 side of the dough over the fig mixture, and then roll filled dough over on itself so the seam is on the bottom. Cut evenly into 12 small bars. Repeat with remaining dough and filling.
Arrange bars on the prepared baking sheet. Brush tops with egg white and sprinkle with sunflower seeds, gently pressing down to adhere. Bake about 15 minutes or until bars are lightly golden.

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