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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5. | 2. Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor. | 3. Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough. | 4. Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches). | 5. Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling. | 6. Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet. | 7. Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	175	g	rinsed chopped dried	129.5	33.565	1.3125	0.525
flour	100			57828.0	12660.54	940.1	224.36
plain flour	100			-	-	-	-
muscovado sugar	2	tablespoons		-	-	-	-
margarine	75			121654.8	152.28	152.28	13620.6
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.