25.10.10

FIG BARS

Jim brought home some dried figs but didn't like them. "I will make fig bars" I said. They turned out great. We will enjoy it with afternoon tea. 

FIG BARS
Pastry:
1/2 cup (120 g) butter
1/3 cup (65 g) sugar
1 egg
1/4 tsp vanilla extract
1 3/4 cup (210 g) flour
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 pinch of salt
Filling:
18 dried figs
1/2 cup almonds
1/4 cup apricots jam
1 Tbsp fresh lemon juice
1/2 Tbsp lemon zest
1/4 Tbsp cinnamon

• Combine all the pastry ingredients with an electric mixer.
• Roll into a log, wrap and let chill in the fridge for 1 hour.
• Place all the filling ingredients in a food processor and process to a smooth paste.
• Line a baking sheet with parchment paper.
• Preheat the oven to 375F.
• On a floured surface you roll out half of the dough into a 12 x 4 inch rectangle.
• Place the filling near the center line lengthwise.
• Fold the dough over on top of itself.
• Press sides together.
• Transfer to the baking sheet placing the edge on the bottom.
• Repeat the process with the other half of the dough.
• Bake the two strips for 20 minutes, until golden brown.
• Let cool for 5 minutes and cut into desired pieces.


  

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!