Shortbread cookies with figs, dates and nuts

Ingredients

The pastry

110 grams (3.9 ounces) butter
65 grams (2.3 ounces) powdered sugar
1 egg (50 grams or about 1.76 ounces)
220 grams (7.8 ounces) flour
1 gram (0.04 ounces) salt
2 grams (0.07 ounces) baking powder
Zest of half a lemon (about 0.5 grams or 0.02 ounces)
20 grams (0.7 ounces) milk

The filling

200 grams (7.1 ounces) dried figs
60 grams (2.1 ounces) dried dates
15 grams (0.5 ounces) honey
25 grams (0.9 ounces) cognac
Zest of one orange (about 1 gram or 0.04 ounces)
35 grams (1.2 ounces) orange juice (freshly squeezed)
30 grams (1 ounce) lemon juice (freshly squeezed)
A pinch of cinnamon (about 0.5 grams or 0.02 ounces)
1 gram (0.04 ounces) salt
A pinch of ground cloves (about 0.2 grams or 0.01 ounces)
A pinch of ground nutmeg (about 0.2 grams or 0.01 ounces)
100 grams (3.5 ounces) walnuts

Decor

150 grams (5.3 ounces) powdered sugar
21 grams (0.7 ounces) lemon juice
Sprinkles (optional, quantity as desired)

Equipment

Stand Mixer
A heavy-duty stand mixer with a paddle attachment will make mixing the dough effortless. If you don't have one, a hand mixer or even a sturdy spoon can work.
Food Processor
A food processor helps in finely grinding the figs and dates for the filling. No food processor? A good old-fashioned knife and some patience will do!
Rolling Pin
A rolling pin is essential for rolling out the dough. If you’re in a pinch, you can substitute with a clean wine bottle.
Silicone Mat
A silicone baking mat ensures even heating and prevents sticking. Parchment paper can be a good alternative if you don't have one.
Baking Sheet
A sturdy baking sheet helps in even baking. Make sure it’s large enough for your rolled dough.

Instructions

Step 1

In a bowl of a mixer, combine flour, powdered sugar, salt, baking powder, and lemon zest. Add the butter (cut into pieces) and mix using a paddle attachment until the mixture resembles fine crumbs. Ensure the butter is cold for a better texture.

Step 2

Add the egg and milk, then knead the dough until smooth. Wrap the dough in plastic film and refrigerate for 3 hours. Chilling the dough helps it firm up and makes it easier to handle.

Step 3

Grind the figs (after removing the stalks) and pitted dates. Combine them with honey, cognac, orange zest, orange juice, lemon juice, salt, cinnamon, ground cloves, and ground nutmeg until a thick paste is formed. If the paste is too thick, you can add a little water or more juice to adjust consistency.

Step 4

Pre-fry the walnuts in a dry frying pan until fragrant, then chop and combine them with the paste. Toasting the walnuts enhances their flavor and adds a nice crunch to the filling.

Step 5

For convenience, divide the dough and the filling into 2 equal parts.

Step 6

On a lightly floured surface, roll out each portion of dough into a rectangle about 23x15 cm (9x6 inches). Cut in half. Spread the filling along the long edge and roll up the dough around the filling. You can also evenly spread the filling over the rectangle and roll it up. Repeat with the remaining dough and filling. Using parchment paper can help with the rolling process.

Step 7

Preheat the oven to 374°F (190°C). Place the rolls on a silicone mat or parchment paper and bake for about 18 minutes or until golden brown. Keep an eye on them towards the end of baking to prevent over-browning.

Step 8

Allow the rolls to cool before glazing. For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled rolls and decorate with sprinkles if desired. Adding the glaze while the rolls are warm can make it soak in more, giving a different texture.

Servings

🧁 These fig and date-filled pastry rolls are so versatile, you’ll want to make them every week! Serve them freshly baked with a steaming cup of coffee or tea for an indulgent breakfast treat.

🍨 Elevate your dessert game by serving these rolls with a side of vanilla ice cream or a dollop of whipped cream. The contrast between the warm pastry and the cold cream will be a guaranteed crowd-pleaser.

🎉 Hosting a party? These rolls can be sliced into smaller pieces for an elegant addition to your dessert platter. Don't forget to sprinkle them with extra powdered sugar for that finishing touch!

🎁 And why stop there? Wrap these beauties in a pretty box, and they make an excellent homemade gift. Your friends will be asking for the recipe in no time!

Variations

🌾 **Gluten-Free Variation:** To make these pastry rolls gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend of your choice. Make sure the blend contains xanthan gum or add it separately to give the dough the right texture.

🌱 **Vegan Variation:** For a vegan twist, use a plant-based butter alternative and replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Swap the honey with agave syrup and you’re good to go.

These variations allow everyone to enjoy the delightful flavors of these pastry rolls without compromising on taste! 🥰

Faq

Why is my dough crumbling and hard to roll out?
Crumbly dough is often due to not enough moisture. Gradually add more milk, one teaspoon at a time, until you achieve a pliable consistency.
How do I prevent my pastry rolls from sticking to the baking sheet?
Using a silicone mat or parchment paper will help prevent sticking. Additionally, make sure your baking sheet is clean and free from fat residues.
Can I substitute the figs with another fruit?
Absolutely! Dried apricots or prunes can make a delicious alternative. Just make sure to adjust the sweetness to your preference.
How do I know when my pastry rolls are fully baked?
The rolls should be golden brown on the outside and slightly firm to touch. A baking time of around 18 minutes at 374°F (190°C) usually works well, but keep an eye on them!
Can I make the dough in advance?
Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to a month. Just make sure to wrap it well!
How can I enhance the flavor of the filling?
Adding a bit more citrus zest or even a splash of vanilla extract can really elevate the filling's flavor. Toasting the walnuts also adds a deeper nutty taste.