Popular Topics

Glazed Warm Fig Bars

Glazed Warm Fig Bars

1.67
(3)

You may never eat boxed fig bars again...this grown-up variety is made especially tasty with flaky puff pastry and a warm fig filling.

serves 48 pieces

Ingredients

cost per recipe: $9.58

The price is determined by the national average.

  • 1/2

    pound dried Mission figsor pitted dates, cut into quarters (about 1 1/4 cups)

  • 1/4

    cup honey

  • 2

    teaspoons lemon juice

  • 2

    teaspoons orange juice

  • 1

    egg yolk

  • 1

    teaspoon water

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/2

    cup confectioners' sugar

  • 2

    teaspoons water

view nutrition info

How to Make It

Place the figs into a 2-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low. Cover and cook for 45 minutes or until the figs are soft, adding additional water, if needed.  Drain the figs, reserving the cooking liquid. Place the figs, honey, lemon juice and orange juice into a food processor.  Cover and process until the mixture forms a thick paste, adding some of the reserved cooking liquid, if needed.  Let the fig mixture cool to room temperature. Heat the oven to 375°F.  Beat the egg yolk and water in a small bowl with a fork. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x11-inch rectangle.  Brush the pastry with the egg mixture to within 1/2 inch of the edge. Spoon the fig paste into a quart size resealable plastic bag.  Using scissors, make a 1/2-inch-long cut across one corner of the bag.  Pipe the fig paste in 4 (1/2-inch wide) evenly-spaced strips lengthwise down the length of the pastry sheet. Unfold the remaining pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x11-inch rectangle.  Place the pastry rectangle over the filling, pressing firmly between the rows and around the edges to seal.  Using a pastry wheel or a sharp knife, cut between the rows to make 4 strips.  Place the strips onto 2 baking sheets.  Freeze for 15 minutes or until the pastries are firm. Cut about 20 shallow, diagonal slits in the top of each pastry strip. Brush the strips with the remaining egg mixture. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.  Stir the sugar and water in a small bowl until the mixture is smooth, adding more water as needed until desired consitency. Drizzle the cooled pastries with the sugar mixture.  Cut each strip into 12 bars.
Step 1

Place the figs into a 2-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low. Cover and cook for 45 minutes or until the figs are soft, adding additional water, if needed.  Drain the figs, reserving the cooking liquid.

Step 2

Place the figs, honey, lemon juice and orange juice into a food processor.  Cover and process until the mixture forms a thick paste, adding some of the reserved cooking liquid, if needed.  Let the fig mixture cool to room temperature.

Step 3

Heat the oven to 375°F.  Beat the egg yolk and water in a small bowl with a fork.

Step 4

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x11-inch rectangle.  Brush the pastry with the egg mixture to within 1/2 inch of the edge.

Step 5

Spoon the fig paste into a quart size resealable plastic bag.  Using scissors, make a 1/2-inch-long cut across one corner of the bag.  Pipe the fig paste in 4 (1/2-inch wide) evenly-spaced strips lengthwise down the length of the pastry sheet.

Step 6

Unfold the remaining pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x11-inch rectangle.  Place the pastry rectangle over the filling, pressing firmly between the rows and around the edges to seal.  Using a pastry wheel or a sharp knife, cut between the rows to make 4 strips.  Place the strips onto 2 baking sheets.  Freeze for 15 minutes or until the pastries are firm.

Step 7

Cut about 20 shallow, diagonal slits in the top of each pastry strip. Brush the strips with the remaining egg mixture.

Step 8

Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.  Stir the sugar and water in a small bowl until the mixture is smooth, adding more water as needed until desired consitency. Drizzle the cooled pastries with the sugar mixture.  Cut each strip into 12 bars.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW

Ratings & Reviews

(3)
  • janesi

    April 30, 2007

    Glazed Warm Fig Bars

    Yeah! Finally a great and simple recipe to use those wonderful figs I purchased and didn't know what to do with! It's definitely a keeper. I just have to go buy more figs now :-)!

    Was this helpful?

    (0) (0)
  • Karen S.

    April 30, 2007

    Glazed Warm Fig Bars

    It's wonderful and simple. Everyone at the whole party really enjoyed them. I also had the luxury of using fresh meyer lemons instead of the oranges and lemons. It was a big hit!

    Was this helpful?

    (0) (0)
  • crodahl

    December 4, 2006

    Glazed Warm Fig Bars

    I used dates. The citrus juices did not work well with them. If I use the method again, I'll use an almond paste filling or the date filling that I use for date bar cookies.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

Recently Viewed