Glazed Warm Fig Bars Recipe

How to make it

---

• Place the figs in a 2-quart saucepan and cover with water. Heat to a boil over high heat. Reduce the heat to low. Cover and cook for 45 minutes or until the figs are soft, adding additional water if needed. Drain, reserving liquid.
• Place figs, honey, lemon juice and orange juice in an electric blender or food processor container. Cover and process until mixture forms a thick paste, adding some of the reserved liquid if needed. Cool.
• Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Stir the egg and water with a fork in a small bowl.
• Heat the oven to 375°F. Unfold 1 pastry sheet on a lightly floured surface. Roll into a 15 x 11-inch rectangle. Brush with half of the egg mixture to within 1/2-inch of edge.
• Cut a 1/2-inch long cut across one corner of a 1-quart resealable plastic bag. Spoon the fig paste into the bag. Pipe filling lengthwise down the length of the pastry sheet, making 4 evenly spaced (1/2-inch wide) strips.
• Unfold the remaining pastry sheet on a lightly floured surface. Roll into a 15 x 11-inch rectangle. Place pastry over the fig mixture, pressing firmly between the rows of fig paste and around the edges to seal. Cut between the rows, using a pastry wheel or sharp knife. Place strips on 2 ungreased baking sheets. Freeze for 15 minutes or until the pastry is firm.
• Cut about 20 shallow, diagonal slits on top of each strip. Brush strips with the remaining egg mixture.
• Bake for 15 minutes or until puffed and golden. Cool on a wire rack for 10 minutes.
• Prepare Confectioners’ Sugar Glaze. Drizzle the pastry strips with sugar glaze. Cut each strip into 12 (2 x 1-inch) bars.
• -------------------------------------------------------------------
• TIP: Confectioners’ Sugar Glaze: Stir 1/2 cup confectioners’ sugar with 2 to 3 teaspoons water with a spoon in a small bowl.