Fig Filling for Pastry

Fig Filling for Pastry

4
ELEANOR1052 0

"This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled."
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Ingredients

30 m servings 95 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Remove stems from figs with scissors. Chop in food processor in batches.
  2. In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

Reviews

4

We bought some Pillsbury crescent rolls to use as our pastries. We found that unrolling the whole can and cutting it into 8 squares worked best. We sealed the edges with egg and pressed it wit...

This was excellent...very flavourful. Have used with cookie dough plus phyllo pastry and was loved by all. Thanks for recipe. So if you like fig newtons..you will love this.

I actually deep fried these with wonton skins. They were really delicious. But I had a lot of filling left over. and I used fresh figs which made it kind of jam like.

Yeah, not real impressed with this. It tasted just fine, but was thick and tacky. Followed the recipe as is.