3 cups California dried figs, stems removed,
chopped
1 pound loaf frozen bread dough, thawed
1/2 cup melted butter or margarine - divided use
1 cup walnuts, chopped
1 cup plain dry bread crumbs
2/3 cup dark brown sugar, firmly packed
1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 tablespoons fresh lemon juice
1/2 cup heavy cream, whipped
Confectioners sugar to taste
Cook figs in enough water to cover until
tender. Puree in blender or food processor. Set aside.
On a large floured board, roll loaf out
to a 14 x 14-inch square.
Sprinkle dough generously with HALF the
butter. Leaving a 1-inch border, cover the dough with the fig
puree.
Combine walnuts, bread crumbs, brown sugar,
cinnamon, clove and lemon juice. Distribute over fig puree. Sprinkle
with remaining melted butter. Remembering the 1-inch border,
spread the whipped cream over filling.
Roll up so filling is completely enclosed
in the pastry. Pinch edges together to seal. Brush off any excess
flour. Cut into 14 (1-inch) slices. Place them on a generously
buttered baking sheet. Allow to rise, 20 to 25 minutes.
Bake in a preheated 350°F oven for
30 to 40 minutes, or until golden brown. Baste occasionally during
baking with an additional 2 tablespoons of melted butter or margarine.
Sprinkle generously with confectioners
sugar.
Makes 14 servings.
Nutritional information per serving, based
on 14 servings: Calories 392; Fat 16 grams; Protein 7 grams;
Carbohydrates 59 grams; Dietary Fiber 6 grams; Calories from
fat 19%; Sodium 446 mg; Cholesterol 0 mg.
Recipe and photograph provided courtesy
of the California Fig Advisory Board.
