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Fig Nortons




Source of Recipe


The Sacramento Bee


List of Ingredients




Dough:

3 C all-purpose Flour
1/2 C Sugar
1/2 t Salt
3/4 t Baking Powder
3/8 t Baking Soda
1/2 t Cinnamon
12 T cool, unsalted Butter, cut into pieces
4 Eggs, divided use

Filling:

1 C dried Figs, cut into 1/2" pieces
1/2 C Orange Juice
1/2 C Apple Juice
1/4 t ground Cinnamon



Recipe



For Dough:

Blend the dry ingredients in a mixer fitted with a paddle attachment (or use a hand mixer). Add butter and mix at low speed until sandy. Whisk 3 of the eggs together until foamy and add to the bowl. Mix to combine. Form the dough into a disk, wrap it in plastic and refrigerate at least 2 hours.

For The Filling:

Combine all filling ingredients in a saucepan and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Let cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake. The recipe can be made up to this point and refrigerated up to 3 days.

When you are ready to bake, heat oven to 375 degrees F. Make an egg wash by whisking the remaining egg with 2 teaspoons of water. On a lightly floured surface, roll out the dough into a rough rectangle, about 1/8-inch thick. Cut the dough lengthwise into strips, at least 2-1/2 inches wide. Paint around the edges of 1 strip with egg wash. Pipe or spoon the fig filling down the center of the strip and fold the dough over to enclose the filling, slightly overlapping the long edge like a letter. Place the tube, seam side down on a large cookie sheet which has been well greased or lined with parchment paper or nonstick baking mats. Press down light to flatten somewhat. Repeat with remaining dough and filling. Bake until light golden brown, about 15 minutes. Let cool to room temperature. Use a sharp knife to cut into 1-inch segments.

Makes about 65 Nortons.