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Fig Pinwheels

  • yield: Makes about 6 1/2 dozen

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 3/4 cups dried figs, stemmed (about 8 ounces)
  • 1 cup golden raisins (about 4 ounces)
  • 1 cup apple juice
  • 1 cup orange juice

Cook's Note

How to roll fig pinwheels: After spreading fig filling over chilled dough, gently but tightly roll the dough, starting with a long side, into a log. Wrap in plastic; chill 1 hour or overnight. To keep pinwheels from flattening on one side, remove the log from the refrigerator from time to time, and roll it again on a flat surface. Then cut the log into 1/4-inch-thick rounds, rerolling it as needed to retain shape.

Directions

  1. Step 1

    Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.

  2. Step 2

    Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.

  3. Step 3

    Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.

  4. Step 4

    Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.

  5. Step 5

    Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

Source
Holiday Cookies 2005, Special Issue Holiday 2005

Reviews (11)

  • 3 Jan, 2012

    I would love to make this cookie with strawberry or apricot preserves. Any hints/instructions on making the swap from fig filling to other fruit type filling? Thanks!

  • 15 Feb, 2011

    for an alternate to the fig filling, spread the dough with "Nutella" and enjoy the decadence!!!!! YUMMY

  • 15 Feb, 2011

    These cookies look and sound delicious. I ithink now that I am getting older and have some problems when making a recipe I have made for years that I would roll these out. Then after I added the filling I would have a sandwich cookie like a fig newton. I will try this.

  • 15 Feb, 2011

    I love these cookies, but I smash them each time I cut them. I have even tried freezing them first. Any tips.?

  • 25 Sep, 2010

    We've used our own fig preserves before when they were quite thick), used a combo of fig preserves and raisins (ground, when the preserves weren't as thick), and the regular method. All worked great for a old-fashioned tasting, modern looking cookie. If you had fresh figs, just make a compote/preserve with them by cooking them down in a bit of water, sweetening with sugar or honey as desired.

  • 15 Aug, 2010

    Do you there is a way to make these with fresh figs? I have a fig tree and am looking to use them in a cookie recipe.

  • 15 Aug, 2010

    Might be yummy with apricots too!

  • 23 Aug, 2009

    What are figs? I usually make these with cinnamon but these lo0k crazy go0d!

  • 17 Dec, 2008

    Do you think that I can make this with homemade fig preserves? It should have about the same consistency.

  • 17 Dec, 2008

    Do you think that I can make this with homemade fig preserves? It should have about the same consistency.

  • 30 Nov, 2008

    also excellent using mashed dates ( using a blender )instead of the fig mixture