Fig sweets

Fig sweets

Figs are very tasty and nutritious due to the presence of dates and figs in them, and can be a great evening snack with a cup of tea or a cold drink.

ingredients :

  • Dried figs: 1 cup
  • Dates: 3 number
  • Orange juice: half a cup
  • Eggs: 2 pcs
  • Liquid oil: 1/3 cup
  • Simple syrup: 2 teaspoons
  • Vanilla extract: half a teaspoon
  • Almond flour: 2 cup
  • Baking soda: 1 tsp
  • Salt: half a teaspoon

How to prepare:

Pour the eggs, oil, syrup and vanilla into a bowl. Stir with a hand mixer until well combined. Then add almond flour, baking soda and salt and mix well again.

Place the dough in the Refrigerator to prepare the figs.

Pour the dried figs, seedless dates and orange juice into a small saucepan over a medium flame. Leave on for 10 to 12 minutes to soften the figs and reduce the volume of the liquid slightly. Then pour the resulting mixture into a blender and stir until smooth.

Preheat the oven to 190 degrees Celsius and allow to heat. Remove the dough from the refrigerator and place on a sheet of greaseproof paper. Put another sheet of greaseproof paper on the dough. Using a rolling pin, roll out the dough and flatten it into a rectangle (the thickness of the dough is about 6 mm). Remove the greaseproof paper on the dough and pour the fig mixture lengthwise in the middle of the dough and spread it so that it covers 1/3 of the middle of the dough.

Now fold the bottom edge of the greaseproof paper 1/3 onto the dough over the fig mixture and remove the paper.

Repeat with the top 1/3 of the dough to form a long tube. Press the two sides of the tube together so that the middle layer is no longer visible.

Using a knife, chop the dough tube. The number of sweets and their width depends on your taste. But by chopping it to its normal size, you will have 15 fig sweets. Place the Sweets on greaseproof paper at a distance and place on a baking tray. Bake in the oven for 15 to 18 minutes until the edges begin to turn golden. Allow the figs to cool for 20 minutes before serving and keep them in a sealed container.

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