So the other day I had half a batch of short crust pastry left in fridge after making a crostata and was thinking of what to make with it……. and then it came to me! Fig Rolls, yes!! I used to love them and I have not had them since going gluten free.
PREPARATION & COOKING TIME: 40mins
INGREDIENTS for 8 pieces
0.5 batch short crust pastry
200gr dried figs
2 cardamom pods
- Preheat the oven at 170C/ 325F
- Prepare the filling by putting the figs in a pot, submerge them in water and bring to boil, then reduce the heat until the figs are soft
- Now puree the figs with the cardamom seeds and you can add some of the left over liquid if needed. The fig puree needs to be quite thick though
- Now roll the short crust pastry between 2 sheets of cling film, try to make a rectangle shape of 25x 20cm
- Cut the trimmings of anf then cut the rectangle in 2 so you get 2 strips of 25x10cm
- Place the fig paste in the middle and using the bottom cling film, wrap tightly around the paste, sealing the egde with a bit of water.
- Cut each strip into 4 and transfer the rolls on a baking tray covered with greaseproof paper
- Cook in the oven for 12-15mins
- Once gently golden, take out of the oven and allow to cool
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 248.2 |
| fat | 10.2 |
| of which saturated | 6.1 |
| carbohydrates | 36.1 |
| of which sugars | 12.1 |
| fibre | 2.8 |
| protein | 6.3 |
| salt | 0.0 |