Summary

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

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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