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Fig Pinwheels
Recipe Summary
Yield: Makes about 6 1/2 dozen
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 3/4 cups dried figs, stemmed (about 8 ounces)
1 cup golden raisins (about 4 ounces)
1 cup apple juice
1 cup orange juice
Gallery
Fig Pinwheels
Recipe Summary
Yield: Makes about 6 1/2 dozen
Gallery
Fig Pinwheels
Fig Pinwheels
Fig Pinwheels
Recipe Summary
Yield: Makes about 6 1/2 dozen
Recipe Summary
Yield: Makes about 6 1/2 dozen
Yield: Makes about 6 1/2 dozen
Makes about 6 1/2 dozen
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1 3/4 cups dried figs, stemmed (about 8 ounces)
- 1 cup golden raisins (about 4 ounces)
- 1 cup apple juice
- 1 cup orange juice
Directions
Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.
Reviews (16)
Add Rating & Review
40 Ratings
5 star values:
12
4 star values:
9
3 star values:
14
2 star values:
4
1 star values:
1
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Reviews (16)
Add Rating & Review
40 Ratings
5 star values:
12
4 star values:
9
3 star values:
14
2 star values:
4
1 star values:
1
Add Rating & Review
40 Ratings
5 star values:
12
4 star values:
9
3 star values:
14
2 star values:
4
1 star values:
1
40 Ratings
5 star values:
12
4 star values:
9
3 star values:
14
2 star values:
4
1 star values:
1
40 Ratings
5 star values:
12
4 star values:
9
3 star values:
14
2 star values:
4
1 star values:
1
- 5 star values:
- 12
- 4 star values:
- 9
- 3 star values:
- 14
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 1 stars
12/23/2018
As is true for many of us the next generation in my family grew up, got married & had families of their own. For the last two years I have not been the Christmas entertainer and did not make my usual repertoire of holiday sweets. This year I'm traveling to the kids with a dozen different varieties of cookies. I love figs, both fresh & dried, and looked forward to tasting these cookies again. The minute I removed half of the very well chilled dough from the refrigerator and placed it on the "lightly floured" parchment paper I had a sudden flashback to the challenges of past years. The dough is essentially a simple butter cookie with the filling as its star (it's delicious!). The sheer amount of butter in the recipe sets up a scenario where every touch during the rolling & filling process contributes to yet additional stickiness. After several additions of flour I simply refused to waste any additional time on the recipe & discarded the dough (including half a pound of expensive, premium butter). Perhaps someone in Stewart's extensive support staff might suggest a resolution to this problem. This is not the first MS recipe that I've found troublesome so perhaps the best option of all is to be inspired by her elegant presentations and simply use recipes from other sources. Final point: I am a very experienced, long-time baker so while I'm more than willing to admit my own mistakes I'm certain this problem is not one of my own making.
Martha Stewart Member
Rating: Unrated
01/08/2017
These tasted very good although as others said the dough needed more flavor. For second batch I added a generous teaspoon of very fine orange zest to complement the OJ in the fig mixture. VERY good that way. Also, be sure to chill the dough before rolling, and again chill the rolled cookie before cutting, to make it less tacky to work with.
Martha Stewart Member
Rating: Unrated
12/20/2016
I made this cookies today, after reading the reviews I was concern of how good they were going to come out. I followed the recipe as it is, however I added some orange zest, vanilla, cinnamon and nutmeg in the jam, and also added orange zest, vanilla in the dough. It is hard to roll it, but with a lot of patience I did it !!!! They are absolutely delicious!!!!
Martha Stewart Member
Rating: Unrated
12/12/2016
These take practice. Not a recipe for a novice. Very important to leave in frig for long periods. Second attempt was better. Used hazelnut (Nutella) on third try. Delicious recipe and once mastered, impresses. A video on this would be great!
Martha Stewart Member
Rating: 2 stars
01/17/2016
Skip this recipe; these cookies are a disappointment. The dough needs some sort of flavoring, like a vanilla extract and they are impossible to slice so that they stay round (and I tried every trick in the book from freezing the dough to rotating it to using different kinds of knives, etc.) The best part of these cookies is the filling, which is so good that I'm tempted to can it. However, despite the filling, I'll never make these again-too fussy and dough part is meh.
Martha Stewart Member
Rating: Unrated
01/03/2012
I would love to make this cookie with strawberry or apricot preserves. Any hints/instructions on making the swap from fig filling to other fruit type filling? Thanks!
Martha Stewart Member
Rating: Unrated
02/15/2011
for an alternate to the fig filling, spread the dough with "Nutella" and enjoy the decadence!!!!! YUMMY
Martha Stewart Member
Rating: Unrated
02/15/2011
These cookies look and sound delicious. I ithink now that I am getting older and have some problems when making a recipe I have made for years that I would roll these out. Then after I added the filling I would have a sandwich cookie like a fig newton. I will try this.
Martha Stewart Member
Rating: Unrated
02/15/2011
I love these cookies, but I smash them each time I cut them. I have even tried freezing them first. Any tips.?
Martha Stewart Member
Rating: Unrated
09/25/2010
We've used our own fig preserves before when they were quite thick), used a combo of fig preserves and raisins (ground, when the preserves weren't as thick), and the regular method. All worked great for a old-fashioned tasting, modern looking cookie. If you had fresh figs, just make a compote/preserve with them by cooking them down in a bit of water, sweetening with sugar or honey as desired.
Martha Stewart Member
Rating: Unrated
08/15/2010
Do you there is a way to make these with fresh figs? I have a fig tree and am looking to use them in a cookie recipe.
Martha Stewart Member
Rating: Unrated
08/15/2010
Might be yummy with apricots too!
Martha Stewart Member
Rating: Unrated
08/23/2009
What are figs? I usually make these with cinnamon but these lo0k crazy go0d!
Martha Stewart Member
Rating: Unrated
12/17/2008
Do you think that I can make this with homemade fig preserves? It should have about the same consistency.
Martha Stewart Member
Rating: Unrated
11/30/2008
also excellent using mashed dates ( using a blender )instead of the fig mixture
Martha Stewart Member
Rating: 1 stars
12/23/2018
As is true for many of us the next generation in my family grew up, got married & had families of their own. For the last two years I have not been the Christmas entertainer and did not make my usual repertoire of holiday sweets. This year I'm traveling to the kids with a dozen different varieties of cookies. I love figs, both fresh & dried, and looked forward to tasting these cookies again. The minute I removed half of the very well chilled dough from the refrigerator and placed it on the "lightly floured" parchment paper I had a sudden flashback to the challenges of past years. The dough is essentially a simple butter cookie with the filling as its star (it's delicious!). The sheer amount of butter in the recipe sets up a scenario where every touch during the rolling & filling process contributes to yet additional stickiness. After several additions of flour I simply refused to waste any additional time on the recipe & discarded the dough (including half a pound of expensive, premium butter). Perhaps someone in Stewart's extensive support staff might suggest a resolution to this problem. This is not the first MS recipe that I've found troublesome so perhaps the best option of all is to be inspired by her elegant presentations and simply use recipes from other sources. Final point: I am a very experienced, long-time baker so while I'm more than willing to admit my own mistakes I'm certain this problem is not one of my own making.
Rating: 1 stars
Rating: Unrated
01/08/2017
These tasted very good although as others said the dough needed more flavor. For second batch I added a generous teaspoon of very fine orange zest to complement the OJ in the fig mixture. VERY good that way. Also, be sure to chill the dough before rolling, and again chill the rolled cookie before cutting, to make it less tacky to work with.
Rating: Unrated
Rating: Unrated
12/20/2016
I made this cookies today, after reading the reviews I was concern of how good they were going to come out. I followed the recipe as it is, however I added some orange zest, vanilla, cinnamon and nutmeg in the jam, and also added orange zest, vanilla in the dough. It is hard to roll it, but with a lot of patience I did it !!!! They are absolutely delicious!!!!
Rating: Unrated
12/12/2016
These take practice. Not a recipe for a novice. Very important to leave in frig for long periods. Second attempt was better. Used hazelnut (Nutella) on third try. Delicious recipe and once mastered, impresses. A video on this would be great!
Rating: 2 stars
01/17/2016
Skip this recipe; these cookies are a disappointment. The dough needs some sort of flavoring, like a vanilla extract and they are impossible to slice so that they stay round (and I tried every trick in the book from freezing the dough to rotating it to using different kinds of knives, etc.) The best part of these cookies is the filling, which is so good that I'm tempted to can it. However, despite the filling, I'll never make these again-too fussy and dough part is meh.
Rating: 2 stars
Rating: Unrated
01/03/2012
I would love to make this cookie with strawberry or apricot preserves. Any hints/instructions on making the swap from fig filling to other fruit type filling? Thanks!
Rating: Unrated
02/15/2011
for an alternate to the fig filling, spread the dough with "Nutella" and enjoy the decadence!!!!! YUMMY
These cookies look and sound delicious. I ithink now that I am getting older and have some problems when making a recipe I have made for years that I would roll these out. Then after I added the filling I would have a sandwich cookie like a fig newton. I will try this.
I love these cookies, but I smash them each time I cut them. I have even tried freezing them first. Any tips.?
Rating: Unrated
09/25/2010
We've used our own fig preserves before when they were quite thick), used a combo of fig preserves and raisins (ground, when the preserves weren't as thick), and the regular method. All worked great for a old-fashioned tasting, modern looking cookie. If you had fresh figs, just make a compote/preserve with them by cooking them down in a bit of water, sweetening with sugar or honey as desired.
Rating: Unrated
08/15/2010
Do you there is a way to make these with fresh figs? I have a fig tree and am looking to use them in a cookie recipe.
Might be yummy with apricots too!
Rating: Unrated
08/23/2009
What are figs? I usually make these with cinnamon but these lo0k crazy go0d!
Rating: Unrated
12/17/2008
Do you think that I can make this with homemade fig preserves? It should have about the same consistency.
Rating: Unrated
11/30/2008
also excellent using mashed dates ( using a blender )instead of the fig mixture
All Reviews for Fig Pinwheels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fig Pinwheels
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
