Fig Spirals

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 10 mins
Total Time 1 d 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the filling:

  • 100 g fi (s), dried
  • 1 egg (s)
  • 50 grams sugar
  • 1 teaspoon cocoa powder
  • 0.5 teaspoon ½ cinnamon powder
  • 50 g almond (s), round
  • 1 tablespoon rum

For the dough:

  • 250 g wheat flour
  • 100 g suar
  • 1 packet vanilla sugar
  • 1 egg (s)
  • 125 g butter

Also:

  • water
  • 20 g suar
  • 0.5 teaspoon ½ cinnamon powder
Fig Spirals
Fig Spirals

Instructions

  1. Filling:
  2. Chop the figs very finely and mix with the other ingredients.
  3. Knead dough:
  4. Sift the flour into a bowl. Add the remaining ingredients and use a hand mixer (dough hook) to form a dough, first on the lowest, then on the highest setting.
  5. Roll out the dough on a lightly floured work surface into a rectangle of 40 x 20 cm.
  6. Spread the fig mixture on the dough, leaving a 1 cm edge free. Halve the rectangle so that you have 2 squares of 20 x 20 cm. Roll up both squares tightly, brush all around with water. Mix the cinnamon and sugar, roll the rolls in them and place them on a plate. Cover both rolls and chill overnight.
  7. Preheat the oven the next day. Cover the baking sheet with parchment paper. Cut the rolls evenly into approx. 1/2 cm thick slices, place on the baking sheet and bake.
  8. Upper / lower heat: approx. 200 ° C
  9. Hot air: approx. 180 ° C
  10. Gas: level 3-4
  11. Baking time: about 8-10 minutes

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