Best Fig Pinwheels Recipes

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FIG PINWHEELS



Fig Pinwheels image

These slice-and-bake chewy cookies are perfect for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 1/2 dozen

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 3/4 cups dried figs, stemmed (about 8 ounces)
1 cup golden raisins (about 4 ounces)
1 cup apple juice
1 cup orange juice

Steps:

  • Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
  • Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
  • Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
  • Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
  • Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

QUINCE-AND-FIG PINWHEELS



Quince-and-Fig Pinwheels image

Quince paste adds a floral note to these pointed cookies. Quince jam can be used for similar results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Yield Makes 40

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for surface
1/2 cup sugar, plus more for sprinkling
Salt
2 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/2 cup boiling water
1 cup dried Black Mission figs (5 ounces), cut into 1/2-inch pieces
1/2 cup quince paste
2 large egg yolks
2 teaspoons heavy cream

Steps:

  • Combine flour, sugar, and 1/2 teaspoon salt in the bowl of a mixer. Add butter, and beat on low speed until dough comes together, about 5 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
  • Roll out dough to a 1/8-inch thickness on a lightly floured surface. Cut out forty 2-inch squares using a sharp paring knife and a ruler (alternatively, use a pizza cutter). Transfer to a parchment-lined baking sheet, spacing each about 1 inch apart. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, pour boiling water over figs in a heatproof bowl. Let stand for 15 minutes. Puree figs in a food processor until smooth. Add quince paste, and pulse until combined.
  • Whisk together egg yolks and heavy cream in a small bowl. Working with a few dough squares at a time, cut a 3/4-inch slit into the 4 corners of each, and brush surface with egg wash. Fold the 4 corners of each square into the center to form a pinwheel, and gently press the center to adhere.
  • Preheat oven to 350 degrees. Spoon 1/2 teaspoon fig mixture into the center of each, and sprinkle entire cookie with sugar. Refrigerate for 30 minutes.
  • Bake until pale gold, 15 to 17 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.

FIG PINWHEELS



Fig Pinwheels image

Categories     Cookies     Side     Bake     Fig     Chill     Simmer

Yield Makes about 6 1/2 dozen

Number Of Ingredients 13

for the dough
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
for the filling
1 3/4 cups dried figs, stemmed (about 8 ounces)
1 cup golden raisins (about 4 ounces)
1 cup apple juice
1 cup fresh orange juice

Steps:

  • Make dough: Sift together flour, salt, and baking soda into a large bowl. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half; wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
  • Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10 by 12-inch rectangle; trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
  • Make filling: Bring figs, raisins, and juices to a simmer in a saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor and puree until smooth.
  • Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
  • Preheat oven to 350°F. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
  • HOW TO ROLL PINWHEELS
  • After spreading filling over chilled dough, gently but tightly roll the dough, starting with a long side, into a log. Wrap in plastic; chill 1 hour or overnight. To keep pinwheels from flattening on one side, remove the log from the refrigerator from time to time, and roll it again on a flat surface. Then cut the log into 1/4-inch-thick rounds, rerolling it as needed to retain shape.

FIG, BRIE AND HONEY PINWHEELS



Fig, Brie and Honey Pinwheels image

These mouth-watering appetizer bites are ready in only 35 minutes and made with Bisquick, fig preserves, brie and walnuts.

Provided by Stephanie Wise

Categories     Appetizer

Time 35m

Yield 12

Number Of Ingredients 7

2 1/4 cups Original Bisquick™ mix
1/2 cup milk
1/4 cup plus 2 tablespoons fig preserves
1/2 cup finely chopped Brie cheese
1 tablespoon unsalted butter, melted
1/2 cup chopped walnuts
Honey

Steps:

  • Heat oven to 400°F. Line cookie sheet with silicone baking mat or cooking parchment paper.
  • In large bowl, stir Bisquick mix and milk until combined. Place dough on work surface sprinkled with Bisquick mix; knead dough about 1 minute or until soft and malleable. Roll out dough into 11x8-inch rectangle. Spread preserves evenly on dough. Sprinkle with Brie.
  • From long side, roll up dough tightly, and seal edge. Using sharp knife, cut dough into 12 equal rounds. Place rounds on cookie sheet. Brush tops with melted butter.
  • Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. Sprinkle with chopped walnuts; drizzle with honey. Serve warm.

Nutrition Facts : ServingSize 1 Serving

PUFF PASTRY FIG PINWHEELS



Puff Pastry Fig Pinwheels image

I was inspired by a blog to come up with this as I was interested in combining fresh figs and puff pastry (basically I was too lazy to make a crust) and I wanted to make a quick and easy dessert. My family loved it so I thought I would post it here. Keep in mind that the amounts are approximate and feel free to adjust them to your tastes. I had pistachios but almonds and walnuts can easily be used instead.

Provided by joanna_giselle

Categories     Dessert

Time 30m

Yield 10-12 pinwheels, 6 serving(s)

Number Of Ingredients 7

1 sheet puff pastry (Use a good brand, it really makes a difference)
2 tablespoons butter (melted)
1/3 cup dark brown sugar
2 tablespoons pistachios (I used toasted ones which I then shelled and chopped)
2 tablespoons dark chocolate (around 30g grated)
1/2 teaspoon cinnamon
6 fresh figs

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Thaw puff pastry and brush with melted butter right to the edge of the pastry.
  • Sprinkle with dark brown sugar and cinnamon.
  • Slice figs as thinly as possible and press into the pastry as evenly as you can. They will be quite soft and you can squish them a bit to spread them out as you want to avoid big chunks.
  • Sprinkle grated chocolate over the figs and the pistachios.
  • Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
  • Be careful as the dough will be sticky and can fall apart. I managed to slice them into 1cm wide pieces and discarded the two end pieces.
  • Place on baking tray lined with paper or non-stick silicon baking mat.
  • Place tray near the bottom of the oven and cook for around 20 minutes keeping an eye on them so that they don't burn.
  • Note that the fresh figs caramelise into a jam which sticks to the tray so remove them carefully with a spatula when they have cooled slightly.
  • Serve with sweetened whipped cream.

Nutrition Facts : Calories 371.6, Fat 22.2, SaturatedFat 7.4, Cholesterol 10.2, Sodium 140.4, Carbohydrate 41.7, Fiber 2.9, Sugar 20.5, Protein 4.3

FIG & HAM PINWHEELS



Fig & Ham Pinwheels image

A unique combination of figs, ham and marmalade make for these unusually tasty and pretty pinwheel appetizers. Bonnie Buckley - Kansas City, MO

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 24 appetizers.

Number Of Ingredients 6

1 cup finely chopped dried figs
1/3 cup orange marmalade
2 tablespoons stone-ground mustard
1 tablespoon brown sugar
1 tube (8 ounces) refrigerated crescent rolls
4 slices deli ham

Steps:

  • In a small bowl, combine the figs, marmalade, mustard and brown sugar. Separate crescent dough into four rectangles; seal perforations. Top each with ham and spread 1/4 cup filling to within 1/4 in. of edges. Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices., Place the slices cut side down on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 99 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FIG PINWHEELS



Fig Pinwheels image

Make and share this Fig Pinwheels recipe from Food.com.

Provided by Kaarin

Categories     Dessert

Time 2h30m

Yield 5 dozen

Number Of Ingredients 14

8 ounces dried figs, finely chopped
1/4 cup sugar
3 tablespoons water
3 tablespoons brandy
1/4 cup almonds, finely chopped
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup shortening
1 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla
2 tablespoons milk

Steps:

  • In a small saucepan combine the figs, water and brandy. Bring to a boil, then reduce heat and cook and stir till very thick, about 2-3 minutes. Stir in almonds and cool.
  • Combine shortening and butter until fluffy; add egg and vanilla. Add half the flour and milk, then stir in the remaining flour by hand.
  • Cover and chill 30 minutes.
  • Divide dough in half. Roll out one portion on a floured board into a 10x9 inch rectangle. Spread half the filling to within 1/2 inch of the edge.
  • Roll up, jelly roll style, starting from the 9 inch edge. Pinch edge to seal. Repeat with remaining dough and filling.
  • Wrap rolld in waxed paper and freeze 2 hours or chill overnight.
  • Cut into 1/4 inch slices and put on greased cookie sheets.
  • Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet 1 minute, then remove to rack.

Nutrition Facts : Calories 799.2, Fat 33, SaturatedFat 7.7, Cholesterol 43.1, Sodium 304.4, Carbohydrate 114.7, Fiber 5.6, Sugar 69.3, Protein 9.3

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