Fig & Hazel­nut Pinwheels

Recipes+ - - Contents -

MAKES 20 PREP 20 min­utes + 1 hour to stand + 1 hour to chill + cool­ing COOK 15 min­utes COST 80¢ each

1 cup dried figs, chopped

½ cup freshly squeezed or­ange juice

2 eggs, at room tem­per­a­ture

1 ta­ble­spoon maple-flavoured syrup

1 tea­spoon vanilla essence

3 cups ground hazel­nuts (hazel­nut meal)

2 tea­spoons finely grated or­ange zest

1 tea­spoon bi­car­bon­ate of soda

½ cup co­conut oil, melted

1 Com­bine figs and juice in a bowl. Stand for 1 hour.

2 Trans­fer fig mix­ture to a saucepan; cook and stir over low heat for 5 min­utes or un­til pulpy. Cool. Trans­fer to a food pro­ces­sor; process un­til smooth.

3 Whisk eggs, maple-flavoured syrup and essence in a jug. Add ground hazel­nuts, zest and bi­car­bon­ate of soda; mix well. Add co­conut oil; mix to form a soft dough. Turn out onto a lightly floured work sur­face; knead un­til smooth. Shape into a disc. Wrap in plas­tic food wrap; chill for 30 min­utes.

4 Roll dough out be­tween 2 sheets of bak­ing pa­per to a 30cm x 20cm rec­tan­gle. Spread fig paste over dough, leav­ing a 2cm bor­der along one long edge. Start­ing from the op­po­site long edge, roll up dough tightly. Wrap log in bak­ing pa­per; chill for 30 min­utes or un­til firm.

5 Pre­heat oven to 180ºC/160ºC fan-forced. Line 2 oven trays with bak­ing pa­per. Cut log cross­wise into 1cm-thick slices. Ar­range on pre­pared trays. Bake for 12 min­utes or un­til lightly golden. Cool com­pletely on trays (pinwheels will firm).

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