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Sticky toffee fig rolls

Sticky toffee fig rolls

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr chilling
  • Easy
  • Makes 16

Take these classic sweet treats to the next level by adding chewy toffees to the rich and fruity filling

  • Freezable (unfilled dough only)
Nutrition: per fig roll
NutrientUnit
kcal202
fat9g
saturates5g
carbs26g
sugars16g
fibre2g
protein2g
salt0.1g
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Ingredients

For the pastry

  • 140g plain flour , plus extra for rolling
  • 85g wholemeal flour
  • 50g golden caster sugar
  • ½ tsp mixed spice
  • 140g cold unsalted butter , diced
  • 1 medium egg yolk

For the filling

  • 200g soft dried figs , roughly chopped
  • zest and juice 1 orange
  • 50g golden caster sugar
  • 100g chewy toffees , chopped

Method

  • STEP 1

    Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.

  • STEP 2

    While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.

Goes well with

Recipe from Good Food magazine, September 2015

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Overall rating

A star rating of 3.9 out of 5.10 ratings
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