{ Get Figgy } - Sour Cream Fig Spirals

Over a month ago, I purchased the most wonderful cookbook titled, Savory Baking by Mary Cech. It includes recipes for warm and inspiring treats that are crisp, crumbly and have flaky pastry – all on the savory side of life. The book just took my breadth away with the beautiful photography by Noel Barnhurst along with mouth watering recipes.

Everything from bread, biscuits, popovers, scones, pancakes, cookies, crumbles, cheesecakes, muffins, soufflés to tarts are in this book. The creativity is evident when you flip through and see recipes such delights as: Sharp Cheddar Cheese and Cherry Muffins, Cambozola Pear Cream Tart, Canadian Bacon Bread Pudding or Thyme, Lemon and Sea-Salt Shortbread.

One of the recipes that instantly captured my attention was the Sour Cream Fig Spirals. If you have followed my blog for sometime or know me, you are quite aware that I am obsessed with figs. I can hardly wait until fresh fig season begins so I can make my Balsamic Fig Jam. I plan to double the production from last year since this was award winning among friends and family.

I made the Sour Cream Fig Spirals as the recipe stated with a few adaptations of my own. The only thing I would change for next time, is I would substitute the whole wheat flour for regular flour. Enjoy!

Sour Cream Fig Spirals

1 C. Whole wheat flour
½ C. Pecans, toasted and finely ground
½ t. Salt
¼ C. Butter
2 ounces Cream cheese at room temperature
Zest of one orange
¼ C. Sour cream
1 Egg
1/3 C. Fig and Orange Spread (See below)

In an electric mixer, cream together the butter, cream cheese and orange zest until creamy. Scrape the sides of the bowl and add the sour cream and cream together until combined. Add the egg and salt and mix well.

Add the flour and ground pecans to the mixture and combine well. Remove from the mixer and form into a rectangle and chill for 30 minutes.

Use a large pastry or wooden board that is well floured to roll out the dough. You will want an 8 by 12 rectangle that is ¼ inch thick. I would suggest splitting the dough in half prior to rolling into a rectangle. Spread with the fig mixture all the way to the edges.

Roll tightly lengthwise until it forms a log. Wrap in plastic wrap and chill for at least one hour or until firm enough to cut.

Preheat oven to 350. Use a parchment lined cookie sheet or non-stick cookie sheet. Cut into ¼ inch slices. Bake until the cookies just begin to brown or about 12 to 15 minutes. Cool and then store in an airtight container.

Fig and Orange Spread

1 Pound Dried Figs (about 2 ½ Cups)
½ t. Salt
½ t. Pepper
Zest of one orange
1 C. Orange Juice
1 T. Honey
½ C. Water

Put the figs, salt, pepper, orange zest, orange juice, honey and water in a medium sauce pan over medium heat. Cover the pan and bring to a boil and reduce the heat to low and simmer until the liquid is thick. About 30 minutes. Make sure the liquid doesn’t evaporate.

Remove from the heat and drain the liquid into a bowl. If needed, add water to the fig juice to total ¾ cup. Blend the figs and liquid in a food processor until smooth. Store in a airtight container.

 
 
 
 
 
 
 
 
 
 
 
 
 
 

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