Homemade Fig Newtons
Yield 30 Bars
Prep Time 1 Hour & 45 Minutes
Total Time 2 Hours
- 2 1/4 cups all-purpose flour
- 3 large egg yolks
- 10 Tbsp of butter
- 1/3 cup Nate’s pure honey
- 1 tsp vanilla
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp salt
- 1 tsp orange zest
- 1 Tbsp fresh orange juice
- 12oz of dried mission figs
- 1 Tbsp of Nate’s pure honey
- 3 Tbsp of fresh orange juice
- 1 Tbsp of chia seeds soaked in 3 Tbsp of warm water. (You could also use a 1/2 cup of applesauce instead)
Using a stand mixer with a paddle attachment mix together the butter, honey, baking soda, salt, cinnamon, nutmeg and orange zest for approximately 3 minutes on medium speed. Add the orange juice and vanilla. Then beat in egg yolks one at a time until eggs are fully incorporated. Reduce speed to low, and slowly add in the flour about a 1/2 cup at a time.
Once the mixture forms a dough, press it against the sides of the bowl forming a smooth ball with your hand. Flatten dough to a disk, wrap it in plastic wrap and refrigerate for one hour. (You want it cool and firm, not hard, once you begin rolling it out.)
**If you do leave it in the fridge for a few hours just let it rest at room temp for about 30 minutes before rolling the dough.
Fig Paste instructions:
Begin by removing the stems from each fig, and cutting them in half. Using a food processor, add the figs, orange juice, honey and chia seed mixture (or applesauce if using that instead). Start by pulsing a few times then turn the processor on low speed. Be sure to scrape the sides periodically. You want the figs to have a smooth texture with no chunks remaining.
Divide mixture into 4 equal parts. Then on a long piece of parchment paper, begin rolling them with your hand until they form a roll that is about 15 inches long and 1 inch wide. The mixture will be very sticky, so rinse your hands with water in between if you need. They do not have to be perfect, just make them as even as possible. Once you have all 4 rolled out, set them aside.
Constructing the bars:
Preheat the oven to 325˚. Then line a half sheet pan with parchment paper and set it aside. (Baking sheet must be at least 15 inches long.)
Start kneading the dough until it’s flexible and smooth. Then on a floured surface begin rolling the dough into an 8-inch square. Sprinkle the top and bottom with flour, and then roll it into a 15-inch square. Dust off any excess flour, and cut into four 3-1/4 inch wide strips.
Place the fig rolls onto the middle of each dough strip. Make sure there are no gaps in the filling. Fold each side of dough over onto figs, then gently roll them over so the seam side is down. Softly flatten each bar with your fingers and smooth over any big cracks that might appear. Transfer rolls to sheet pan, leaving space between each one. The bars will puff up once baked.
Bake them for about 15 minutes. Pull them before any real browning starts to happen. Immediately, cut the bars into about 1-1/2 inch pieces, and transfer them into an air-tight container lined with a paper towel. Separate each layer with a paper towel, and place one on top of the last layer as well. Cover with lid. Allow at least 6 hours before opening the container to eat. This allows them to gain moisture; if you try to eat them before, the dough will be too dry. Store at room temp for a week, or store them in the fridge for up to 3 weeks.