7 Reviews of 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: 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.

From: Deb G

On Aug 30, 2006

I had 8 oz dried figs, so I halved all the other ingredients and used a smaller pan. Delicious. I will definitely make again. Thank you for posting.

From: alamahara

On Aug 18, 2007

I picked up some fresh figs at the farmers market yesterday. They were probably a little more ripe then should have been sold to me. :| I wanted to use them all quickly. I too had to half the recipe. I also used self-rising flour instead. Don't get me wrong...these were not at all like factory made fig newtons that you would find in the grocery store but they were VERY yummy and satisfied my hankering for figs and sweets. I would recommend this recipe to anyone with some extra figs and extra time on their hands. I told my daughter she was very lucky, as most moms wouldn't take the time out to bake, from scratch, fig newtons for their kids.

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: Chef #669207

On Nov 28, 2007