Fig Pinwheels
Ingredients
- Filling ⓘ
- 8 ounces dried figs, finely chopped ⓘ
- 1/4 cup sugar ⓘ
- 3 tablespoons water ⓘ
- 3 tablespoons brandy ⓘ
- 1/4 cup almonds, finely chopped ⓘ
- Dough ⓘ
- 2 cups flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 2/3 cup shortening
- 1 cup brown sugar, packed ⓘ
- 1 egg ⓘ
- 1/2 teaspoon vanilla ⓘ
Instructions
- In a small saucepan combine the figs, water and brandy. Bring to a boil, then reduce heat and cook and stir till very thick, about 2-3 minutes. Stir in almonds and cool.
- Combine shortening and butter until fluffy; add egg and vanilla. Add half the flour and milk, then stir in the remaining flour by hand.
- Cover and chill 30 minutes.
- Divide dough in half. Roll out one portion on a floured board into a 10x9 inch rectangle. Spread half the filling to within 1/2 inch of the edge.
- Roll up, jelly roll style, starting from the 9 inch edge. Pinch edge to seal. Repeat with remaining dough and filling.
- Wrap rolld in waxed paper and freeze 2 hours or chill overnight.
- Cut into 1/4 inch slices and put on greased cookie sheets.
- Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet 1 minute, then remove to rack.
Nutrition & Diet Analysis (per serving)
1204
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).