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Sweet cinnamon rolls with a luscious fig
puree, spiced walnut and bread crumb filling and a generous dusting
of powdered sugar.
Cinnamon Fig Swirl
- 3 cups California dried figs, stems removed,
chopped
1 pound loaf frozen bread dough, thawed
1/2 cup melted butter or margarine - divided use
1 cup walnuts, chopped
1 cup plain dry bread crumbs
2/3 cup dark brown sugar, firmly packed
1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 tablespoons fresh lemon juice
1/2 cup heavy cream, whipped
Powdered sugar to taste
- Cook figs in enough water to cover until
tender. Puree in blender or food processor. Set aside.
- On a large floured board, roll loaf out
to a 14 x 14-inch square.
- Sprinkle dough generously with HALF the
butter. Leaving a 1-inch border, cover the dough with the fig
puree.
- Combine walnuts, bread crumbs, brown sugar,
cinnamon, clove and lemon juice. Distribute over fig puree. Sprinkle
with remaining melted butter. Remembering the 1-inch border,
spread the whipped cream over filling.
- Roll up so filling is completely enclosed
in the pastry. Pinch edges together to seal. Brush off any excess
flour. Cut into 14 (1-inch) slices. Place them on a generously
buttered baking sheet. Allow to rise, 20 to 25 minutes.
- Bake in a preheated 350°F (175°C)
oven for 30 to 40 minutes, or until golden brown. Baste occasionally
during baking with an additional 2 tablespoons of melted butter
or margarine.
- Sprinkle generously with powdered sugar.
Makes 14 servings.
Nutritional information per serving, based
on 14 servings: Calories 392; Fat 16 grams; Protein 7 grams;
Carbohydrates 59 grams; Dietary Fiber 6 grams; Calories from
fat 19%; Sodium 446 mg; Cholesterol 0 mg.
Recipe and photograph provided courtesy
of the California Fig Advisory Board.
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