Are dried figs good for baking?

Dried figs are an excellent baking ingredient. They quickly plump up and rehydrate when cooked or soaked in liquid, and they're incredibly versatile. They're also easier to find and more affordable than fresh figs.

How do you make homemade Fig Newtons with fresh figs?

If you want to try my fig bar recipe using fresh figs, start by removing the stems and giving them a rough chop, just as you would with the dried figs. Put them in the pan with the sugar and zest, as described, but reduce the water to just a splash to cover the bottom of the pan. Cook the figs until soft and blend. If the filling is watery and not thick, return the pan to the stove and continue to cook until you have a very thick and almost paste-like consistency.

Why are fig bars crunchy?

If you notice that slight crunch when biting into a fig bar, that's because of the many seeds found in figs. The seeds are still present in dried figs, and you'll get that same crunch with this recipe.

Fig Bars Recipe (Homemade Fig Newtons)

Description

Indulge in the nostalgia of homemade fig bars. Made with dried figs, cinnamon, and honey, these delicious bars taste like childhood.

Ingredients

Units Scale

For the pastry dough:

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon
8 tablespoons unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/4 cup milk

For the filling:

1 pound dried figs
1 cup of water
1/2 cup sugar
1 tablespoon honey
zest of 1 orange

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Instructions

Make the dough. Whisk together the white and wheat flour, baking powder, baking soda, salt, and cinnamon in a large bowl. In a second mixing bowl, beat the butter and sugars until fluffy, about 4-5 minutes. Add the egg and keep beating for another minute until creamy. Then, slowly add the dry ingredients until combined. Finally, stir in the milk until a soft dough forms, adding an additional splash or two if it's too dry.
Shape the dough. Dump the dough out onto a floured surface. Divide it into two equal pieces, flatten it into rectangles, and cover them with plastic wrap. Refrigerate the dough for at least 30 minutes to firm up.
Cook the filling. While the dough is in the fridge, make the filling. Trim the stems off the figs, roughly chop them, and add them to a small saucepan. Add the water, sugar, honey, and orange zest. Bring to a boil, then reduce to a simmer and cook until the figs are softened and the liquid has reduced, about 5-10 minutes. Transfer to a blender or food processor and pulse until smooth. If the filling is at all watery, put it back in the pot and continue to simmer until thick. Then, put the filling in the fridge to cool.
Assemble the fig bars. When the dough is firm and the filling is slightly cooled, preheat the oven to 375 degrees F. Roll one piece of dough out on a piece of floured parchment paper until it's about 15 inches long and 6 inches wide. Spread half of the fig filling across the middle of the dough, leaving about a 1/2-inch gap around the edges. Use a spatula or bench scraper to fold one of the long edges over the filling. Repeat with the other edge. Pinch the two edges together in the middle to seal. (See the photos above for details.)
Repeat the process. Line a baking sheet with parchment paper. Carefully flip the pastry onto the baking sheet so the seam side faces down. Now repeat the assembly process with the remaining piece of dough and filling, and then flip this onto the baking sheet next to the first.
Bake. Place the baking sheet in the oven to bake for 15-20 minutes or until the pastry is lightly golden and firm to the touch.
Cut and enjoy. Let the fig bags cool, then cut each log into eight pieces for large bars. For smaller bars, cut each of these in half again. Store bars in an airtight container at room temperature for up to four days.

Notes

To cut down on prep time, you can prepare steps 1-3 up to two days before assembling and baking. Keep the dough and filling stored in the fridge until ready to use.

Adapted from Make the Bread, Buy the Butter by Jennifer Reese

Prep Time: 75 minutes
Cook Time: 15 minutes
Category: Snacks
Method: Baking
Cuisine: American