Try this Fig Pinwheels recipe, or contribute your own.

Still searching for what to cook ?

Name: Fig Pinwheels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 1/2 c (1 stick) unsalted butter;; 1/2 ts Lemon extract; 1/4 ts Salt; 3/4 c Firmly packed dark brown; 1/4 c Sour cream; 1/4 c Plus 2 tablespoons water; 1 1/2 c All-purpose flour; 1 ts Ground cinnamon; 1 c Chopped Calimyrna figs; 1/2 ts Ground nutmeg; 1/4 c Walnuts chopped; 1/2 ts Baking soda; 1/4 c Granulated sugar

Find the most delicious recipes here

INGREDIENTS

1/2 c (1 stick) unsalted butter;
1/2 ts Lemon extract
1/4 ts Salt
3/4 c Firmly packed dark brown
1/4 c Sour cream
1/4 c Plus 2 tablespoons water
1 1/2 c All-purpose flour
1 ts Ground cinnamon
1 c Chopped Calimyrna figs
1/2 ts Ground nutmeg
1/4 c Walnuts ; chopped
1/2 ts Baking soda
1/4 c Granulated sugar

Servings

INSTRUCTIONS

Combine the figs, water, and granulated sugar in a small saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until the water has been absorbed. Remove from the heat, stir in the walnuts, and set aside to cool. In a bowl, whisk together the flour, baking soda, salt, and spices. In a large mixing bowl, cream the butter and brown sugar with an electric mixer at medium speed until pale and smooth. At low speed, beat in the sour cream, and then the lemon extract. Stir in the flour mixture with a wooden spoon. Turn the dough out onto a small baking sheet that has been lined with wax paper. Shape with a rubber spatula into a rectangle about 8 by 6 inches. Cover with a second sheet of wax paper and refrigerate for 30 minutes. Roll the dough out on the baking sheet to a 12-by-9-inch rectangle. Remove the top sheet of wax paper. Spread the fig filling evenly on top, leaving a 1/2-inch border along the long sides. Fold over the border along one of the long edges and roll the dough up tightly like a jelly roll. Crimp the opposite border closed to seal. Wrap in the wax paper and refrigerate for at least 3 hours. Preheat the oven to 375 F. Cut the roll into 1/4-inch slices and place on ungreased cookie sheets. Bake for about 12 minutes, until lightly colored and firm to the touch. Cool the cookies for 1 minute on the sheets, then transfer to wire racks to finish cooling. Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin Morrissey. Posted to EAT-L Digest by Felicia Pickering on Aug 3, 1997

NOTES

Alert editor

Fig Pinwheels

1/2 c (1 stick) unsalted butter;
1/2 ts Lemon extract
1/4 ts Salt
3/4 c Firmly packed dark brown
1/4 c Sour cream
1/4 c Plus 2 tablespoons water
1 1/2 c All-purpose flour
1 ts Ground cinnamon
1 c Chopped Calimyrna figs
1/2 ts Ground nutmeg
1/4 c Walnuts chopped
1/2 ts Baking soda
1/4 c Granulated sugar

Combine the figs, water, and granulated sugar in a small saucepan. Cook  over medium heat for about 5 minutes, stirring constantly, until the water  has been absorbed. Remove from the heat, stir in the walnuts, and set aside  to cool. In a bowl, whisk together the flour, baking soda, salt, and  spices. In a large mixing bowl, cream the butter and brown sugar with an  electric mixer at medium speed until pale and smooth. At low speed, beat in  the sour cream, and then the lemon extract. Stir in the flour mixture with  a wooden spoon. Turn the dough out onto a small baking sheet that has been  lined with wax paper. Shape with a rubber spatula into a rectangle about 8  by 6 inches. Cover with a second sheet of wax paper and refrigerate for 30  minutes.    Roll the dough out on the baking sheet to a 12-by-9-inch rectangle. Remove  the top sheet of wax paper. Spread the fig filling evenly on top, leaving a  1/2-inch border along the long sides. Fold over the border along one of the  long edges and roll the dough up tightly like a jelly roll. Crimp the  opposite border closed to seal. Wrap in the wax paper and refrigerate for  at least 3 hours. Preheat the oven to 375 F.    Cut the roll into 1/4-inch slices and place on ungreased cookie sheets.  Bake for about 12 minutes, until lightly colored and firm to the touch.  Cool the cookies for 1 minute on the sheets, then transfer to wire racks to  finish cooling.    Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin  Morrissey. Posted to EAT-L Digest by Felicia Pickering  <MNHAN063@SIVM.SI.EDU> on Aug 3, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (6g)
Recipe Makes: 48 Servings

Calories: 23
Calories from Fat: 6 (26%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0.5mg		0 %
Sodium 63.5mg		2 %
Potassium 9.6mg		0 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.7g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 23

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe