Fig Newtons (Homemade)

From: Happy Hobbit

On Jul 4, 2009

Very tasty (please see how I rate)! The dough was difficult to work with (like working with wet sand), and reminded me of a crumbly pie crust dough. Chilling the dough helped, and I think a tad more flour would help even more (like 2 cups total). What worked best for me was to divide the batch into four pieces and roll out each piece with lots of flour on a piece of parchment paper, while keeping the rest in the refrigerator. I decided to make strudel shaped cookies: I rolled out a rectangle, spooned the filling down the center and lifted the sides of the rectangle to cover the center (using the paper base came in handy). I placed the shaped logs in the freezer and when firm enough transfered to the baking pan seam side down. Also, I would suggest working with relatively narrow dough rectangles (ca. 3 inches) as the logs flattened and expanded while baking. Two pounds of fresh figs made a lot of filling, way too much than for the strudel shaped cookies, maybe layering like in the recipe would use up more filling, but it still seems that there is A LOT of fig preserve (which will be great for breakfast!).

From: Chef #941350

On Sep 1, 2008

This recipe was a total disaster. The dough wouldn't roll out. It ripped and stuck. The fis and sugar never formed a jam like consistency. Everything, like this recipe, went in the trash.

From: HillaryDVM

On Aug 29, 2008

YUMMMM!!! I added the seeds from one fresh pomegranate from my yard to the fig mixture and it gave it just the right amount of tartness. These are incredible! I am bringing the pan to work tomorrow because I have no self control.

From: Chef #725452

On Jan 12, 2008

it is to oily. I used guava paste instead of figs and tastes good. But overall it is a good recipe.