Whole Wheat Fig Newtons with Cinnamon Sugar topping

20130820-181946.jpg Have you FIGured out my love of figs yet?? Inevitably, I also love Fig Newtons. But I don’t love the ingredient list which includes but is definitely not limited to: unbleached enriched flour, corn syrup, high fructose corn syrup, partially hydrogenated cottonseed oil, and a bunch of acids, sulfites, artificial flavors, and things I can’t pronounce. No gracias! But thankfully we can just make our own, and be in charge of the ingredient list! You be the boss!

    This recipe is adapted from here. Makes 60 one-inch newtons.

Ingredients

For the dough:

  • 1.5 cups each whole wheat flour and all purpose flour
  • 1/2 cup sugar substitute (splenda, stevia)
  • 1/2 tsp. salt
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger (optional)
  • 3/4 cup smart balance butter spread (or 1.5 sticks unsalted butter), cut into pieces
  • 3 eggs, whisked together
  • 1 egg + 2 tsp water

For the filling:

  • 2 cups figs, washed, stemmed, and roughly chopped.
  • 1 cup orange juice
  • 1 cup apple juice
  • 1/2 tsp. ground cinnamon
  • 1/4 cup sugar substitute
  • 1 Tbsp. triple sec (optional)

For the cinnamon sugar topping:

  • 1 tsp. cinnamon
  • 3 tsp. sugar
  • 1 Tbsp. melted smart balance butter spread

Directions

For the dough: Combine the dry ingredients in a large mixing bowl. Using a pastry blender, cut in butter pieces until the dough is sandy looking then mix in whisked eggs. Form the dough into a ball, wrap in plastic and refrigerate for at least 2 hours.

For the filling: Combine all the filling ingredients in a saucepan or skillet and cook over medium-high heat until all the liquid is absorbed by the figs and the mixture is thick, about 25 minutes or so. Stir during cooking. Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.

Note* : for an easier version, sub the filling with 2 cups of fig preserves.

For the newton assembly: Preheat the oven to 375F. Grease a baking sheet with spray or line with silpat. Make an egg wash by whisking the remaining egg with 2 tsp. of water. Divide the dough into 3 equal parts. On a lightly floured surface roll out one portion of dough into a rectangle, about 1/8 inch thin or thinner. Keep remaining dough covered with plastic. Cut the dough lengthwise into strips, at least 2 1/2 inches wide. Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling (refer to pictures below).

Place the tubes seam side down on baking sheet. Press down lightly to flatten. Repeat with remaining dough and filling. Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.

For the topping, turn the broiler on low. Brush newtons with the melted butter and sprinkle with cinnamon sugar. Bake under broiler for 2 minutes.

Let cool, then cut with a sharp knife into 1-inch pieces.

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