Best Fig Squares Recipes

FIG SQUARES

Steps:

• For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in bowl, not in a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate up to 3 days, freeze up to 6 months.) For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest and pulse in. Transfer to a bowl and allow to cool. To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet. Line the sheet with the dough. Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way. Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess dough. Brush surface of dough with beaten egg. Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.) Place baking sheet on bottom rack of oven. Bake 25 to35 minutes, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions (squares are traditional.)

OAT AND FIG SQUARES

Steps:

• Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain.
• Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
• Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.).
• Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten.
• Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.

SCRUMPTIOUS FIG SQUARES

Steps:

• For filling: Finely chop figs in processor (do not puree).
• Combine with juice, sugar and peel in small saucepan.
• Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
• Remove from heat and mix in vanilla and cinnamon.
• Cool completely.
• For pastry: Preheat oven to 350F (160C).
• Line 9 x 13 inch pyrex baking dish with foil.
• Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
• Combine flour, cornstarch and salt in small bowl to blend.
• Add to butter until mixture just starts to come together.
• Separate in half.
• Press one half into pan, just coming up sides slightly.
• Brush pastry edges with egg white.
• Spread filling over pastry, leaving a ¼ inch border.
• Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
• Combine 2 tblsps sugar with 1 tsp cinnamon.
• Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
• Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
• Cool on rack.
• Remove pastry from pan, using foil as aid.
• Cut into 1 ½ inch squares.

FIG AND STILTON (BLUE CHEESE) SQUARES FOR ANYTIME

Steps:

• about 30 mins. Preheat oven 375D. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. Bake squares for about 35 mins until pastry is golden. Transfer squares to a rack to cool. Repeat to bake remaining squares.
• Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 tsp of fig mix. Sprinkle with Stilton or blue cheese and bake about 5 mins until cheese is melted. Serve warm or room temp.
• Make Ahead: The unbaked frozen pastry squares can be frozen in an airtight container for up to 1 month. Enjoy they really are good.

FIG AND STILTON SQUARES

Steps:

• On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes. Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares. Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

FIG AND RUM SQUARES

Steps:

• Preheat oven to 350°F. Blend flour, butter, 1/2 cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon rum; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11 1/2 x 7 1/2-inch metal baking pan; do not clean processor. Blend figs, orange juice, orange peel, cinnamon, 1/2 cup sugar, and 3 tablespoons rum in processor to coarse paste. Spread filling over crust. Mix sliced almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.

FIG-AND-STILTON SQUARES

Steps:

• On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
• Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
• Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

FIG-AND-STILTON SQUARES

Steps:

• On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
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• Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
• Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.
• MAKE AHEAD
• The unbaked frozen pastry squares can be frozen in an airtight container for up to 1 month.