SWEET & TREATS
"Figolu" Provençal Fig Rolls
Figolu is a sweet shortbread dough made with spelled flour, stuffed with fig paste and flavoured with orange blossom. Inspired by an easy homemade French recipe a favourite in our home. This is possibly one of my favourites – the stickiness of the fig inside is incredibly moorish and perfect with a cup of mint tea!
In Provence I would have make this with a “petite épeautre” translating as small spelt, which is completely different than the conventional spelt you can find. However in the UK I have adapted the recipe to use wholemeal spelt and it is equally as delicious.
I have also made 2 batches one traditional and another batch where I used little mooncake mould to form the biscuits but to be honest the traditional version tasted nicer… However they look very pretty as you can see on some of the pics so I shared them with you!
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
- Ready in1 h 15 min
- Resting Time30 mn
PROVENCAL DOUGH
- 250g Wholemeal Spelt Flour
- 8 Tbsp. Olive oil
- 4 Tbsp. Orange blossom water
- 4 Tbsp. Water
- 4 Tbsp. Brown sugar
- Pinch of salt
FOR THE FILLING
- 300 g of Figs
- 1 Tsp. Liquid vanilla extract
FOR DECORATION
- Dusting of Golden icing sugar
Method
Mix the flour and salt.
Then add all the other ingredients for the dough. Mix without over working the dough until you obtain a smooth and homogeneous ball. Lightly flour and keep in a bowl with a film on the top – let it rest for 30 minutes.
Meanwhile, cover the figs with hot water and leave to rest for about 20 minutes to soften the skin. After 20 minutes drain the figs, remove the tails and mix in a blender until you obtain a thick unctuous paste.
In another bowl, mix together the vanilla extract, melted butter, beaten eggs and 180 ml of warm milk. Add the wet ingredients to the dry ingredients and mix with a wooden spoon, then add the apple and gently stir to combine. Spoon the batter into the prepared tin, filling each case to 3/4 full.
Now roll your dough into a rectangle of 20 cm by 50 cm. Lightly flour the top of the dough if necessary so that it does not stick.
Place the fig paste in the middle of the pastry as if you were making a sausage roll. Now fold the pastry and cut in half.
Roll each “sausage” to seal it and slightly stretch it, but without applying too much pressure.
With a sharp knife cut into 5 cm pieces, and with a fork press on each of them gently to give them a little indent that will create texture once cooked.
With a sharp knife cut into 5 cm pieces, and with a fork press on each of them gently to give them a little indent that will create texture once cooked.
Enjoy… Bon appetit! ♥♥♥
