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
Print Recipe
Pin Recipe Instructions
- Filling:
- Chop the figs very finely and mix with the other ingredients.
- Knead dough:
- 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.
- Roll out the dough on a lightly floured work surface into a rectangle of 40 x 20 cm.
- 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.
- 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.
- Upper / lower heat: approx. 200 ° C
- Hot air: approx. 180 ° C
- Gas: level 3-4
- Baking time: about 8-10 minutes
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