I have this indescribable, yet unnecessary, need to make everything from scratch. Pop tarts. Naan. Pie Crust. Ice Cream. Pasta. At times it can be ridiculous. Overzealous. Marked by trial and error and more error. But in the end, after I wipe the flour, sweat, and, in this case, fig puree from my forehead, I feel accomplished. I beat the machine, the big company, the artificial flavors, the cardboard packaging and plastic wrapping. Sweet victory.
Homemade fig newtons are well worth their sweat. With hints of orange in the delicate cake-like crust. And a dried fig purée that’ll make you believe you have Harry Potter powers as you effortlessly spread the purée across the pastry. The two almost hug each other in comfort as they bake into a near replica of the original. Looks may be deceiving, but you’ll know which one is made from scratch. Taste never lies. Sweet, sweet victory.
UPDATE 8/10/12: I added a tiny bit more flour to the recipe after reports of dough being somewhat difficult to work with. Be sure to work on a well floured surface with chilled dough. If dough cracks when rolling, allow to come to room temperature for a couple minutes.
- I’ve converted the measurements from weight to volume for us lay people. One of these days, I’ll buy a kitchen scale and measure with precision. But for now, I am a faux baker. For the full recipe, head over to the Brave Tart. She’s a real pastry chef and writes some of the best recipes in all the blog land.
• Add sufficient flour as you roll the dough to keep from sticking.
• Place prepared newtons in freezer for 20 minutes before baking to help hold their shape.