Crispy California Fig and Almond Rolls
A cup of coffee, these mildly sweetened cookies, and a good book—the perfect way to spend a relaxing weekend afternoon.
- 1 cup finely chopped dried California figs
- 1/2 cup almond-flavored liqueur
- 1 Tbs freshly squeezed lemon juice
- 1/2 tsp ground cinnamon
- 10 sheets phyllo dough, thawed
- 1/4 cup melted butter
- 3 Tbs almond paste
- 3 Tbs slivered almonds, toasted
- Stir figs, liqueur, lemon juice, and cinnamon together in small saucepan. Heat to boil over high heat; reduce heat and simmer for 8 to 10 minutes, until liquid has all evaporated. Set aside to cool.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Unroll phyllo dough and cover with a damp cloth. Place one sheet of dough on a lightly floured board and brush lightly with melted butter. Fold in half to form a square and brush again with butter.
- Place a rounded tablespoon of fig mixture diagonally across center of each square, then, crumble and sprinkle 1 teaspoon of almond paste over figs along with a few slivered almonds.
- Fold one corner over filling, then fold in sides; roll tightly from folded corner. Arrange on baking sheet. Repeat with remaining dough, butter, and filling to make ten pastries.
- Bake at 400°F for 15 minutes or until golden brown.
Calories from Fat 69 (33%)
(12%)Total Fat 8g
(17%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 26g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.