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Categories:
flour sugar salt cold cold water brown sugar orange juice freshly grated orange zest ground cinnamon butter grain white sugar
Viewed: 63 - Published at: 9 years agoIngredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup cold Land O Lakes Butter, cut into pieces
- 4 to 6 tablespoons cold water
- 1 (7-ounce) package dried figs, stems removed, finely chopped
- 1/3 cup firmly packed brown sugar
- 1/3 cup orange juice
- 1 teaspoon freshly grated orange zest
- 1/4 teaspoon ground cinnamon
- Land O Lakes Butter, melted
- Coarse grain white sugar
Method
- Combine flour, sugar and salt in bowl.
- Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
- Mix in enough water just until flour is moistened and forms dough.
- Combine figs, brown sugar, orange juice, orange zest and cinnamon in saucepan.
- Cook over medium heat until mixture comes to a boil.
- Reduce heat to low; cook 4-6 minutes or until figs have absorbed most of the liquid.
- Place fig mixture into food processor bowl; process until smooth.
- Transfer mixture to bowl; cool completely.
- Heat oven to 375F.
- Line baking sheet with parchment paper; set aside.
- Roll out dough on floured surface to 13x9-inch rectangle.
- Trim; cut in half to form 2 (12x4-inch) rectangles.
- Place onto prepared baking sheet.
- Spread 1 inch wide ribbon of filling (thickness should be just under 1/4 inch) lengthwise down center of rectangle.
- Lift long edges of dough up and over filling using knife.
- Press seam together; turn pastry over.
- Brush generously with melted butter.
- Sprinkle with sanding sugar.
- Trim ends; cut into (3/4 inch) slices.
