FIG NEWTONS (HOMEMADE) RECIPE - FOOD.COM
Make and share this Fig Newtons (Homemade) recipe from Food.com.
Total Time 2 hours
Prep Time 1 hours 30 minutes
Cook Time 30 minutes
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Dice figs, soak in water 1 hour.
- Add sugar & cook on medium heat until of thin jam consistency.
- Beat sugar, butter, egg, milk & vanilla until well blended.
- Add dry ingredients.
- Mix well and refrigerate for 1 hour.
- Place 1/2 on well floured dough cloth; knead about 6 times.
- Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
- Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
- Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.
Nutrition Facts : Calories 315.2, FatContent 8.8, SaturatedFatContent 5.3, CholesterolContent 37.2, SodiumContent 204, CarbohydrateContent 58.1, FiberContent 2.1, SugarContent 41.4, ProteinContent 3.1
HOMEMADE FIG NEWTONS RECIPE - BON APPÉTIT
Finally! A recipe for one of your favorite school snacks—fig newtons! If you’d rather use a store-bought jam, choose one that’s very thick or cook it down; otherwise, it will seep out the cut sides.
Provided by Rick Martinez
Yield Makes about 25
Number Of Ingredients 17
Steps:
- Whisk all-purpose and whole wheat flours, cardamom (if using), baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy, 3–4 minutes. Add yolks and beat until mixture is fluffy, about 2 minutes. Add honey, vanilla, and orange zest and beat until incorporated, about 1 minute. Reduce mixer speed to low and slowly add dry ingredients, beating just to blend (dough will be very soft). Divide dough into thirds and wrap each piece tightly in plastic, flattening into a ½" disk. Chill at least 3 hours.
- Do Ahead: Dough can be made 3 days ahead. Keep chilled.
- Cook figs, orange juice, honey, and salt in a large saucepan over medium heat, stirring occasionally, until figs are very soft and no liquid remains, 25–30 minutes. Using a potato masher or large spoon, smash figs into small pieces and continue to cook, stirring frequently, until mixture is very thick and paste-like, 5–7 minutes. Scrape jam onto a plate and spread into an even layer; chill, uncovered, until cold, about 1 hour.
- Beat egg and 1 Tbsp. water in a small bowl. Scrape cold jam into a large zip-top bag or disposable pastry bag and cut a ¾" opening at 1 corner (or the tip if using a pastry bag).
- This dough will sense your fear, so you have to show it who’s boss. It goes from cold and stiff to room temperature, soft, and hard to manage very quickly. If it gets too soft, put it back in the fridge and chill about 10 minutes. If you think you’ve messed up, gather it into a disk, chill, and roll it out again.
- Roll out 1 disk of dough on a piece of generously floured parchment or waxed paper to a 10"x4½" rectangle about ?" thick. Trim edges to make even. With one of the shorter sides facing you, pipe a 1"-thick line of filling slightly off-center lengthwise down dough. Brush long edge of dough closest to filling with egg wash. Using the parchment to help you, fold opposite side of dough up and over jam, aligning all the edges. Very lightly press to seal, then trim sealed edge to square off. Chill 10 minutes.
- Place a rack in center of oven; preheat to 325°. Using a bench scraper or knife, cut filled dough crosswise into 1" lengths. Transfer to a rimmed baking sheet and brush with egg wash. Chill while you roll out and fill remaining dough. (If you have any dough scraps and filling left over, repeat process to make a few more cookies.) Place all bars on the same sheet, spacing about ½" apart; they will not spread as they bake. Freeze 10 minutes.
- Bake bars, rotating sheet halfway through, until golden brown and slightly cracked on top, 14–16 minutes. Let bars cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.
- Do Ahead: Fig Newtons can be made 1 day ahead. Store in an airtight container at room temperature.
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HOMEMADE FIG NEWTONS RECIPE - BON APPÉTIT
Finally! A recipe for one of your favorite school snacks—fig newtons! If you’d rather use a store-bought jam, choose one that’s very thick or cook it down; otherwise, it will seep out the cut sides.
From bonappetit.com
Reviews 3.9
From bonappetit.com
Reviews 3.9
- Do Ahead: Fig Newtons can be made 1 day ahead. Store in an airtight container at room temperature.
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Any flavor Newton will do, I think the raspberry is my favorite. You probably can mix and match too. Maybe apple cinnamon with some fig. Be creative. Have fun baking!
Enjoy!
From justapinch.com
Reviews 5
Category Cakes
From justapinch.com
Reviews 5
Category Cakes
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NABISCO FIG NEWTON RECIPE BY TODD WILBUR - TOP SECRET RECIPES
In 1891, a baker named Charles Rosen invented a machine that inserted fig paste into seamless pastry dough and was soon mass-producing one of the first commercially baked products in America. Rosen named his creation after the nearby town of Newton, Massachusetts, and eventually sold the recipe to the Kennedy Biscuit Company, which later became Nabisco. Today Nabisco sells over 1 billion Fig Newtons each year.
It has long been my wish to create a satisfying clone of such an iconic snack, but I was never quite sure how to go about it. The fig filling needs to be sweet with a sour aftertaste, and thick like jam. The thin pastry would need to be tender, not tough, and should smoothly wrap around the figs without cracking. After a week or so of pureeing dry figs and testing pastry doughs, I finally had a hack that tasted great and looked just like the original.
Since you likely don’t have a fig bar extruder in your kitchen like Charles Rosen did, we’ll use a dough folding technique to make nicely shaped bars with smooth sides, no cracks, and no visible seam. The trick is to roll out the dough on wax paper, then wrap the dough around the fig filling by lifting the wax paper up and over the filling. You can cleanly manipulate very thin dough this way, and when you flip the bar over, the seam will be hidden.
Re-hydrating the dried figs will help make them easier to puree, and the dry pectin in the mix will thicken the figs to a jammy consistency and give the filling additional tartness (citric acid is in pectin to help activate it). This clone recipe will make 48 cookies, or more than twice what you get in two 10-ounce packages of the real thing.
Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 50 minutes0S
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 50 minutes0S
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FIG NEWTONS RECIPE (COPYCAT) - RECIPES.NET
Feb 23, 2021 · Dice the figs and soak them in apple juice, salt, and lemon juice mixture for 1 hour. Cook the ingredients in a pot on medium heat until a thin, jam-like consistency is achieved. Set aside to cool, then... In a mixing bowl, cream together butter and light brown sugar until fluffy. Then, beat in the ...
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FIG NEWTON RECIPES | RECIPES.NET
Fig Newtons Recipes. A Fig Newton is a cookie with a fruity filling that's sweet and tangy. Our Fig Newton copycat recipe makes it from scratch so you can try it out at home fresh and hot. New Fig Newtons Recipes. Cookies. Fig Bars Recipe. 1 hr . Cookies. Fig Newtons Recipe (Copycat) 1 hr 43 mins .
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HOMEMADE FIG NEWTONS RECIPE - SERIOUS EATS
Sep 12, 2017 · Directions Prepare the Dough: Combine butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest in the bowl of a... Knead the dough against the sides of the bowl to form a smooth ball. Flatten into a disc and wrap in plastic. Prepare the Preserves: Cut the figs in half. Pulse with ...
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Apr 20, 2014 · Soak diced figs in water for one hour. Add sugar, cook on medium heat until a thin jam consistency. Beat sugar, butter, egg, milk and vanilla until well blended. Add dry ingredients. Mix well and refrigerate for one hour. On well floured surface, I mean really well floured surface, place 1/2 of the dough; knead about 6 times.
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Fresh Fig Newtons are a homemade version of the popular store bought cookies, made with fresh figs and a cookie dough with a hint of orange. Ingredients Filling 16 fresh figs; washed, dried, and quartered 1/2 cup packed brown sugar 1 tablespoon lemon zest 1/4 teaspoon coarse salt 1 teaspoon vanilla Cookie Crust 1… Continued
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From midtownfarmers.com
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FIG NEWTONS RECIPE | CDKITCHEN.COM
Add eggs, one at a time. Beat after each addition. Add milk, vanilla, nutmeg and blend. In the first cup of four, add baking powder and salt. Continue adding flour until the mixture is the proper consistency for rolling dough on floured board. To make fig newtons, divide dough into 2 parts. Roll between 2 pieces of waxed paper, about 8 inches ...
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From cdkitchen.com
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Apr 20, 2014 · Steps: Soak diced figs in water for one hour. Add sugar, cook on medium heat until a thin jam consistency. Beat sugar, butter, egg, milk and vanilla until well blended. Add dry ingredients. Mix well and refrigerate for one hour. On well floured surface, I mean really well floured surface, place 1/2 of the dough; knead about 6 times.
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Jun 30, 2016 · Bake for 8-12 minutes, rotating the pan near the the halfway mark to ensure even cooking, until golden brown and fragrant. Set aside. Once slightly cooled, add oats, nuts, and sea salt to a food processor and process into a fine meal with salt. Remove from processor and set aside.
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Paleo Fig Newtons Recipe (Gluten Free) A Clean Bake. Just Now Make fig bars or fig cookies instead: To make fig bars, press half of the dough into a greased 8”x8” pan and pre-bake at 350F for about 10-15 minutes. Then spread the filling on … Rating: 4.6/5(38) 1. Preheat the oven to 350F.
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FIG NEWTONS - RECIPE - COOKS.COM
Jun 07, 2020 · In the center of a 5x12 inch strip, spread the cooked fig mixture. Fold one side of dough over the fig mixture, fold the other side to where they lap. Flip the folded side down on greased cookie sheet. Bake at 350 degrees for 15-20 minutes. Cut into bars while still warm.
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From cooks.com
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OLD-FASHIONED FIG NEWTONS RECIPE - GROUP RECIPES
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking. Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours. FOR FILLING: Combine all the filling ingredients in a saucepan or skillet and cook over ...
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Sep 11, 2021 · Raw Fig Bars The Healthy Maven in 2020 Fig recipes . Make fig bars or fig cookies instead: Gluten free fig newton bars. Then, chill in the refrigerator for at least 30 minutes. Add eggs, one at a time, and mix at medium speed for 30 seconds. The bakery was called the f.a. In addition, i used part of fig jam to bake fig newton bars. 6 count (2oz ...
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From hananochikara.org
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