Figgy Christmas Fruit Roll

  • Yield: Makes four 12-inch rolls
Figgy Christmas Fruit Roll

Photography: Sang An

Source: Martha Stewart Living


  • 12 ounces (3 1/4 cups) walnuts
  • 4 1/2 pounds (about 10 cups) dried figs
  • 4 ounces (3/4 cup) dates, pitted and roughly chopped
  • 6 ounces (1 cup) candied citrus peel, such as orange, roughly chopped
  • 7 ounces bittersweet chocolate, chopped into 1/4-inch pieces
  • 5 ounces (1 cup) pistachios
  • 6 tablespoons brandy, plus more for sprinkling
  • 2 tablespoons anisette
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly ground
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Confectioners' sugar


  1. Heat oven to 350 degrees. Spread walnuts in a single layer on baking sheet. Toast in oven until walnuts are just fragrant, about 10 minutes. Let cool completely. Roughly chop walnuts.

  2. Place figs in the bowl of a food processor, and process until finely minced (may need to be in two batches).Transfer figs to a large bowl, and add chopped walnuts. Add dates, citrus peel, chocolate, pistachios, 2 tablespoons brandy, anisette, cinnamon, nutmeg, vanilla, and salt, and mix well, using your hands for best results.

  3. Divide mixture into four equal parts. Dust a clean work surface with confectioners' sugar. Gently roll each part into a log about 2 inches in diameter and 12 inches long. Gently brush off excess sugar with a pastry brush. Roll each log in rice paper. Brush each log with about 1 tablespoon brandy. Do not worry if rice paper tears. Wrap logs again in parchment, and secure with string. Store in a dark, cool, dry place, sprinkling rice paper with brandy once a week for at least 1 month before serving. Slice rolls into thin rounds to serve.


Be the first to comment!