Figs in a Blanket


Fig filling:

2 cups fresh figs

1/2-1 cup sugar


1 1/4 cup white rice flour

3/4 cup tapioca starch

3/4 cup sugar

1 teaspoon xanthan gum

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup butter flavored Crisco

2/3 cup heavy cream (may substitute with another milk product)

1 egg

1 1/2 teaspoon vanilla


To make fig filling:

In a saucepan mash figs and cook on medium heat until thickened for approximately 45 minutes; stir often. Set aside to cool.

To make pastry:

Whisk together first 6 ingredients. With a pastry cutter, cut Crisco into flour until you have a fine crumb mixture. Mix together the cream, egg, and vanilla and add to crumb mixture. Fold together with a spatula until completely mixed. Cover a large cookie sheet with parchment paper. Spray the paper with oil and then lightly flour it. Place dough in center of paper and form into a 14x10 rectangle.

Place the fig filling in the middle of the dough leaving at least 3 inches on each side. Cut dough into strips on each side and fold over figs. Bake at 375 degrees for 30 minutes or until lightly browned. Combine 1 cup confectioners' sugar and 2 tablespoons water and drizzle over cooled pastry.
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