Couple summers ago I tried fresh figs from my uncles tree in California. They were probably the BEST thing I ever had! I mean California + fruit trees. You can’t go wrong there. I came back home and bought a tiny little pint at Whole Foods for arm and a leg and of course they were nothing like the ones from my uncles tree. So I quickly gave up there. Calimyrna Figs however, are probably the next best thing,well not quite as good as fresh but next best thing to figs. With delicate skin, moist flesh and just the right balance of sweet and nutty, they make a great filling for baked goods. And these Fig and Walnut Stuffed Cookies are just that. Perfect balance of sweet and nutty.
The filling is simply, chopped figs, walnuts, little bit of sugar, and cinnamon. I went easy on the sugar but you can certainly add more for a little more sweetness. The flaky pastry dough is prepared using greek yogurt and yeast, chilled at room temperature and rolled out. PLEASE wait…do not run yet! I know what you’re thinking, yeast+rolling pins sound too much work! But it’s actually not.
What I love about this recipe is that you have two halves of dough that you’re rolling out, spreading the filling, rolling back up and slicing into 1-inch pieces. So you’re not stuck with stuffing individual pieces of dough with filling, which can be time consuming, and we know no one has time for that now! One recipe yields approximately 24 cookies, so all your hard work is not a complete waste 🙂
You can find the Calimyrna Figs next to other dry fruits. I picked up mine at Trader Joe’s and I know Costco also carries them.
- ¼ cup milk
- 1 tsp. active dry yeast
- 2 Tbsp. granulated sugar
- 3½ cups all-purpose flour
- 2 sticks unsalted butter, at room temperature
- ¼ cup 2% plain greek yogurt
- 3 Tbsp. unsalted butter
- 1 cup (8 oz.) chopped Calimyrna figs
- ¾ cup walnuts, chopped
- 1 tsp. cinnamon
- 3 tsp. granulated sugar
- 1 egg
- 1 Tbsp. milk
- Confectioners sugar (optional)
- Microwave the milk in a small bowl for 30 seconds or just until warm (not boiling). Add the yeast and 2 tablespoons sugar, whisking to combine. Let stand at room temperature for 10 minutes.
- In a large bowl, mix flour and butter by hand, rubbing the mixture between the palms. The mixture should be a consistency of small, coarse crumbs. Add the yogurt and the yeast to the flour and mix until a dough is formed. Cover the bowl and let stand in a warm place for 30 minutes.
- Melt butter in a medium skillet over medium heat. Add figs, walnuts, cinnamon and 3 teaspoons of sugar to the skillet, mixing to combine. Cook for 5 minutes, stirring occasionally just until slightly golden and caramelized.
- Preheat the oven to 350F.
- On a lightly floured surface, divide the dough in half, then roll the half with a rolling pin into approximately 16X12 rectangle. Trim off the uneven edges on the outside.
- Spread the fig filling over the rectangle (longer side), leaving roughly a quarter uncovered on one end. Roll tightly from one side, finishing with the uncovered dough to form a log. Cut the log into 1-inch slices.
- Arrange the slices on a parchment lined baking sheet about 1-inch apart. Repeat with the second half of dough.
- Whisk egg and milk together to make an egg wash. Brush on the egg wash on cookies and bake for 20-23 minutes or until golden. Cool on wire rack.
- Sprinkle with confectioners sugar and enjoy!
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