Recipe

Glazed Warm Fig Bars Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 11 months ago A truly delightful way to have your fruit servings for the day. Healthy taste tinglers! Prep:65m Cook:15m Servings:48	Mystic_rive
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Ingredients

Thaw Time: 40 minutes

Cool Time: 10 minutes

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1/2 lb. dried Mission fig OR pitted date, cut into quarters (about 1 1/4 cups)

1/4 cup honey

2 tsp. lemon juice

2 tsp. orange juice

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)

1 egg yolk, beaten

1 tsp. water

Confectioners' Sugar Glaze

Directions

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.

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TIP: Confectioners’ Sugar Glaze: Stir 1/2 cup confectioners’ sugar with 2 to 3 teaspoons water with a spoon in a small bowl.

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