FIG FILLING FOR PASTRY
This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled.
Provided by ELEANOR1052
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Remove stems from figs with scissors. Chop in food processor in batches.
- In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 16.9 g, Fat 2.9 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 2.8 mg, Sugar 13.8 g
FIG TART WITH CREAM CHEESE FILLING
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Cream together butter and granulated sugar in bowl of an electric mixer fitted with the paddle attachment, about 2 minutes. Add yolks, and mix just to combine. Whisk together dry ingredients, and add to yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
- Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray. Roll out dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press dough into tin, and trim so dough is flush with edges. Repair tears or cracks by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes.
- Heat oven to 350 degrees. Prick crust all over with a fork, and bake on the middle rack of oven until crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
- Place cream cheese in the bowl of an electric mixer, and beat until smooth. Add creme fraiche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread filling into cooled crust, and arrange figs on top, pressing them in slightly.
- To make glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
Provided by Food Network
Time 40m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
- In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
- Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
- Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
- Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
- Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
- In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.
FIG FILLING
This is the filling for our Homemade Fig Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
- Spread filling on a baking sheet to cool.
RAISIN, DATE AND FIG FILLING (USE WITH 1-2-3-4 BAR RECIPE)
This is an alternate filling to the canned pie filling used in my 1-2-3-4 Bars recipe. I imagine it could be put to many other good uses, as well!!
Provided by davianng
Categories Pie
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cook over low heat, stirring constantly, until thickened (about 5 minutes).
- Cool.
CREAM CAKE WITH RAISIN OR FIG FILLING
This recipe is from an extremely old handwritten cookbook. It calls for a "piece of butter like a hickory nut" which I am calling 1 Tablespoon. And 'sweet milk' my research shows was fresh whole milk before it was turned into buttermilk. Therefore 'sweet cream stirred thick' should be fresh cream or the opposite of sour cream. Most of this lady's cake recipes just say "flavor" or "flavor to taste" which is not acceptable here. So I put in 1 teaspoon vanilla as a placeholder. Feel free to use any flavoring you like.
Provided by maryannatwork
Categories Dessert
Time 1h28m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
- Preheat oven to 350 degrees (this is a guess).
- Cream sugar and butter.
- Add eggs; beat well.
- Sift together flour and baking powder.
- Add milk and flour mixture to egg mixture and beat well.
- Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
- For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
- The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
- For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
- Stir in raisins.
- For the fig filling it says "stewed with 2/3 cup sugar and very little water".
- I think this means just enough water to dissolve that much sugar.
- I would cool the fruit syrup mixture before I added it to the cream mixture.
- Spread filling between layers of cake.
FIG CAKE FILLING
An interesting variation on cake filling and a delicious way to use up any extra figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.
Provided by Molly53
Categories Dessert
Time 30m
Yield 1 cake filling, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook figs until tender, about 30 minutes.
- Combine sugar and cornstarch in the top of double boiler.
- Add boiling water gradually, stirring constantly.
- Cook for 15 minutes, stirring occasionally.
- Add figs, lemon juice, and orange rind.
- Let cool to room temperature before assembling cake.
Nutrition Facts : Calories 67.2, Sodium 0.7, Carbohydrate 17.3, Fiber 0.4, Sugar 14.9, Protein 0.1
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
Categories Chocolate
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners. In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes. Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds. Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool. Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds. Fig Filling: Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving. Buttercream: In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup
SESAME BALLS WITH DRUNKEN FIG FILLING
Sesame balls are classic dim sum. In the _yum chat_ (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings. **CHEF'S TIPS:** In Chinese cooking, sesame seeds are never deeply browned- their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done. Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.
Provided by Pichet Ong
Yield Makes 25 balls
Number Of Ingredients 11
Steps:
- 1. To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.
- 2. Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.
- 3. To make the sesame balls: Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.
- 4. Fill a large saucepan fitted with a steamer basket or rack with water to a dept of 2 inches and bring to a rolling boil. Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.
- 5. Meanwhile, bring 1 cup plus 2 tablespoons water to boil.
- 6. Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.
- 7. Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.
- 8. Fill a deep, heavy saucepan with oil to depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds. Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls. Serve hot or at room temperature.
FIG FILLING
Categories Fig
Number Of Ingredients 6
Steps:
- Combine all ingredients in a nonstick frying pan, and cook over low heat, stirring often, until reduced to a thick paste, 10 to 15 minutes. After mixture cools, pulse until smooth in food processor. Spread mixture on a baking sheet to cool. Filling can be stored, covered, in the refrigerator up to 1 week. Bring to room temperature before using.
SESAME BALLS WITH DRUNKEN FIG FILLING RECIPE | EPICURIOUS.COM
Sesame balls are classic dim sum. In the yum chat (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings. CHEF'S TIPS: In Chinese cooking, sesame seeds are never deeply browned? their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done. Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.
- Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.
- To make the sesame balls: Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.
- Fill a large saucepan fitted with a steamer basket or rack with water to a dept of 2 inches and bring to a rolling boil. Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.
- Meanwhile, bring 1 cup plus 2 tablespoons water to boil.
- Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.
- Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.
- Fill a deep, heavy saucepan with oil to depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds. Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls. Serve hot or at room temperature.
- Reprinted with permission from The Sweet Spot: Asian-Inspired Desserts
FIG FILLING FOR CUCUDATTI, GRANDMA W
This one requires a bit of explanation. Biscotti, filled with fig filling (the traditional cookie the family made at Christmas) are Cucudatti. The Biscotti, filled with almond paste since I don't like the fig, are Almond Rolls. Both of those are with the Biscotti, seeded dough, without the seeds.
Provided by Megan Stewart @GSMegan
Categories Fruit Sauces
Number Of Ingredients 10
Steps:
- Grind figs and raisins, cut up filberts and all other ingredients. Heat on low with enough water to make a good consistency. Simmer. Brandy can also be added.
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