Italian Recipe - Fig Roll
Posted on 13 April 2016
While stationed in Switzerland serving the Italian Army as a chef, Sergio's father perfected an apple pie with a wonderful crust. Our family loves the crust so much that we use it for other recipes, like this Fig Roll! This sweet treat can be enjoyed as a light dessert, a snack or even a breakfast pastry.
- 3 1/2 cups flour
- 1 cup sugar
- 1 stick butter, softened
- 2 whole eggs and one yolk
- Orange rind, grated
- 1 jar Migliarese Organic Fig Jam
- In a large bowl, mix first five ingredients to form a dough.
- Split the dough in half.
- Spread a 15-inch long sheet of wax paper on the counter or any other flat surface. Place half the dough in the center of the wax paper. Place another 15-inch sheet on top of the dough. Use a rolling pin to roll the dough into a rectangular shape about 1/4-inch thick.
- Remove the top layer of wax paper. You can trim the edges of the dough to make them straight or leave them as is. Spread half the jar of the fig jam over the dough.
- Starting with the long side, roll the dough, as you would a jelly roll, until you reach the opposite edge.
- Place the fig roll on a lightly greased cookie sheet.
- Repeat with the remaining dough and jam to make a second fig roll.
- Bake for about 50 minutes or until dough is golden.
- Slice into 1/2-inch slices and enjoy!
Want to pair the fig roll with a wine and serve as dessert? We recommend Cantine Francesco Montagna Sangue di Giuda. Serve it cold to make the fresh berry flavors really stand out with the sweet fig jam.