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Anise-Scented Fig And Date Swirls Recipe

  • Ingredients: 34
  • Serves: 36

Anise-scented fig and date swirls with firmly packed dried figs, firmly packed pitted dates, water, granulated refined sugar, all-purpose flour, ground anise seeds, baking powder, baking soda, salt, stick unsalted butter, softened, cream cheese, vanilla extract, large egg yolk, granulated raw sugar.

Ingredients

For crust

  • 1 1/4 cups unbleached all purpose flour
  • 1/3 cup sugar
  • Pinch of salt
  • 6 tablespoons chilled unsalted butter, cut into pcs.
  • 1 large egg yolk
  • 1 tbsp. whole milk

For filling

EQUIPMENT:

  • ungreased cookie sheets
  • 1 1/4-inch cookie scoop or a measuring tsp.

Equipment

  • Two 12- by 17-inch cookie sheets or inverted half-size sheet pans, lined with parchment or foil

Special equipment

  • Iron skillet or crêpe pan
  • Flexible metal or plastic spatula

For assembly

Directions

  1. Step 1 In a blender puree figs and dates with water and 2 tablespoons refined sugar. In a bowl whisk together flour, anise, baking powder, baking soda, and salt.

    For this step you will need

  2. Step 2 In another bowl with an electric mix-er beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy.

    For this step you will need

  3. Step 3 Add vanilla, yolk, and flour mixture and beat until a dough forms. Form dough into a disk. Chill dough, wrapped in wax paper, 1 hour, or until firm enough to handle.

    For this step you will need

  4. Step 4 On a lightly floured sheet of wax paper with a floured rolling pin roll out dough into a 13- by 10-inch rectangle, about 1/3 inch thick.
  5. Step 5 Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using wax paper as a guide.
  6. Step 6 (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month.
  7. Step 7 Cut log into 1/3-inch-thick rounds and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool.

Nutrition information

Calories 97 Carbohydrates 15 g (5%)
Fat 4 g (6%) Protein 1 g (2%)
Saturated Fat 2 g (11%) Sodium 39 mg (2%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 1 g Cholesterol 15 mg (5%)
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Anise-Scented Fig And Date Swirls Recipe

  • Ingredients: 35
  • Serves: 3
  • Prep: 1 hr
  • Bake: 6 hr (includes chilling)

Anise-scented fig and date swirls with packed soft dried figs , stemmed and coarsely chopped, packed pitted dates , trimmed and coarsely chopped, water, granulated sugar, all-purpose flour, anise seeds, ground in an electric coffee/spice grinder, baking powder, baking soda, salt, stick unsalted butter, softened, oz cream cheese at room temperature, vanilla, large egg yolk, granulated raw sugar such as turbinado or demerara. To make this anise-scented fig and date swirls for 3 persons you will need 1 hr for preaparation and 6 hr (includes chilling) for baking.

Ingredients

  • 1 cup packed soft dried figs , stemmed and coarsely chopped
  • 1 cup packed pitted dates , trimmed and coarsely chopped
  • 1/3 cup water
  • 1/2 cup plus 2 tbsps. granulated sugar
  • 1 3/4 cups all-purpose flour
  • 2 tsps. anise seeds, ground in an electric coffee/spice grinder
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 stick unsalted butter, softened
  • 4 oz cream cheese at room temperature
  • 1 tsp. vanilla
  • 1 large egg yolk
  • 1/4 cup granulated raw sugar such as turbinado or Demerara

For brownie layer

  • 3/4 cup plus 2 tbsps. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 oz semisweet chocolate, chopped
  • 1 oz unsweetened chocolate, chopped
  • 1 stick unsalted butter, cut into pcs.
  • 1 cup packed brown sugar
  • 1 tsp. vanilla
  • 2 large eggs

For caramel-pecan layer

For topping

Equipment:

  • cookie sheets lined with parchment or foil; rolling pin.

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.

    For this step you will need

  2. Step 2 Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes.

    For this step you will need

  3. Step 3 Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.

    For this step you will need

  4. Step 4 Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
  5. Step 5 Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick.
  6. Step 6 Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges.
  7. Step 7 Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log.
  8. Step 8 Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.

    For this step you will need

  9. Step 9 Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets.
  10. Step 10 Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

Nutrition information

Calories 97 Carbohydrates 15 g (5%)
Fat 4 g (6%) Protein 1 g (2%)
Saturated Fat 2 g (11%) Sodium 39 mg (2%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 1 g Cholesterol 15 mg (5%)
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