Fig Rolls

Gluten-free fig rolls that are deceptively easy to make and taste better than the shop bought gluten-filled alternatives!


I had a craving for a fig roll or figgy roll as I used to call them. I had seen a no-cook paleo recipe which looked tasty but not quite like the real thing I used to eat as a child and I knew gluten-free fig rolls didn't exist in the shops so I did a little research and came up with this tasty recipe. Most recipes need to be tried and tweaked several times before the recipe is just right, but this recipe came out right first time. I was really pleased but also a bit disappointed as it meant I had no real excuse, other than gluttony, to cook them again right away. Gluttony it is then!

Gluten-Free American Fig Rolls

Yummy, not too sweet, gluten-free figgy rolls

Ingredients

Makes around 30 3-4cm pieces.

For the pastry:

  • 125g butter
  • 75g icing sugar
  • 200g gluten-free plain flour (I used 120g rice flour, 40g buckwheat flour, 40g tapioca flour)
  • ½ tsp xantham gum
  • 50g ground almonds
  • 1 egg
  • ½ tsp vanilla extract

For the filling:

  • 250g figs, cut into small pieces
  • 200ml water

Method

  • Start by making the filling by putting the fig pieces and cold water into a saucepan.
  • Gently bring to the boil and simmer for 10-15 minutes, stirring occasionally until most of the liquid has disappeared.
  • Using a hand blender or food processor, whizz to a sticky puree.
  • Spoon into a dish, allow to cool and refrigerate until needed.
  • Next make the pastry by mixing the butter and icing sugar until soft and fluffy. (I like to use a food processor to make this pastry.)
  • Add all the other ingredients and mix until well combined.
  • Turn out the sticky mixture onto clingfilm, wrap well and refrigerate for at least an hour until the pastry is firm.
  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Grease two large baking trays.
  • Remove the pastry from the refrigerator and cut into 3 pieces.
  • Roll each piece out to form a rectangle around 10cm wide by 30cm long. Trim to make a neat shape. This is a sticky dough but I find it rolls out well using lots of rice flour for dusting. If you prefer you can roll it out between two sheets of baking parchment or clingfilm.
  • You should have enough discarded dough from the 3 rectangles to make another smaller rectangle.
  • Spoon the chilled fig filling in a thin rectangle shape (c.3cm wide by 1/2 cm high) down the middle of one pastry rectangle.
  • Fold over one side of the rectangle and then press the other side on top. I didn't use anything to seal the edge as I found the fig mixture and dough was sticky enough to hold together well.
  • Gently turn over the whole log and using the back of a fork gently press while drawing along the log until you have indentations all the way along the log.
  • You can now either cut the log into 3-4cm pieces with a sharp knife or bake whole and cut once cold. This will give you a more authentic look but both taste the same really!
  • Repeat with the other rectangles.
  • Bake in the oven for around 20-25 minutes, depending on how soft or crunchy you like your fig rolls to be.
  • Allow to cool on a wire rack until fully cool.
  • Once cool, if you have not cut your fig rolls, put the log on a board and cut with a sharp knife.
  • Store in an airtight container.

You may find you have a little pastry leftover. I usually use this to make a few Jam Tarts or you can freeze it for another day.

The fig rolls freeze well and defrost in a matter of minutes.