Cinnamon Fig Swirl
Sweet rolls with a luscious fig purée, a spiced crumb and walnut filling and a generous dusting of powdered sugar.
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
Powdered sugar to taste
- Cook figs in enough water to cover until tender. Purée 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 purée.
- Combine walnuts, bread crumbs, brown sugar, cinnamon, clove and lemon juice. Distribute over fig purée. 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 (175°C) 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 powdered sugar.
Makes 14 servings.
Nutritional Information Per Serving (1/14 of recipe): 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.