Fig treat for the holidays

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bigbadbill

Registered:1357527109
Posts: 376

Posted 1448076629	Reply with quote #1

For years I have made the basic Slovak holiday desserts like nut roll ( orechovnik) and kiffles like any good hunkie would. I thought instead of using apricot and lekvar ( prune) filling for the kiffles, I would use fig filling. I used some of my fig preserve from this season and boiled it to reduce it to a paste. It was tremendous. Here are a few pics of them and the recipe below. Keep in mind these cookies are made with sugar, cream cheese, and butter. Most of family members do not make it past 65 years old. 2-1/4 cups all-purpose flour 1/2 teaspoon salt 8 ounces cream cheese, softened 1 cup unsalted butter, softened 1/2 to 2/3 cup additional flour (to prevent sticking during rolling) 2 12-ounce cans of pastry filling Prepare the dough: Whisk the 2-1/4 cups flour and 1/2 teaspoon salt together in a medium bowl and set aside. Beat the cream cheese and butter together at medium speed for 3 to 5 minutes, until very smooth and creamy. Reduce the mixer speed to low and add the flour-salt mixture slowly, mixing just until combined. The dough will be quite moist, but not sticky. Turn the dough out onto a sheet of lightly floured wax paper and flatten into a square about 3/4-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours. Assemble the cookies: Preheat the oven to 375°F and position a rack in the center of the oven. Line a large baking sheet with parchment paper. Remove one portion of the dough from the refrigerator and place it on a well floured sheet of wax paper. Dust the top of the dough with flour and top with another sheet of wax paper. Roll the dough out to a 1/8-inch thickness. You should end up with about a 10-11" square. Remove the top sheet of wax paper and trim dough into a square with a pastry wheel or sharp knife. Cut the square into fourths lengthwise and crosswise to get 16 squares. (Save your scraps for re-rolling.) Working as quickly as possible, place about 1/2 to 3/4 teaspoon of filling in center of each square. Pinch together two opposite corners in the center and fold that "point" over to one side and smooth down very gently. This helps to prevent the cookie from popping open as it bakes. Arrange cookies 1-1/2 inches apart on the parchment lined sheet. Bake until lightly golden, about 12 to 14 minutes. Cool on the baking sheet for about 1 minute, then carefully transfer to cooling racks. Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired. Store between layers of waxed paper in a tightly closed container and refrigerate. Bring to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing. Makes about 5 dozen Attached Images image.jpg (89.82 KB, 38 views) image.jpg (111.66 KB, 38 views) image.jpg (94.94 KB, 36 views) __________________ SE Pa, zone 6b https://www.facebook.com/offthebeatenpathnurseries

eboone

Registered:1378418906
Posts: 1,101

Posted 1448077914 · Edited	Reply with quote #2

Great, Bill! All I need is fig pastry filling. Or preserves. Maybe I have an idea where I can find preserves...your house is now on the member map :) Anyway, thanks for sharing this, recipe sounds like the Slovenian nut roll my in-laws make called poticza(?sp) __________________ Ed Zone 6A - Southwest PA --------------------------- Short wish list: CDDG, LSU Red, Dark Greek (Navid), Col Littman's Black Cross. And any cold hardy early fig.

bigbadbill

Registered:1357527109
Posts: 376

Posted 1448078955	Reply with quote #3

It is definitely popular with yuhns out in western PA. My family is from McKeesport/north Versailles and some lived ott ( I'm using the Pittsburgh accent) in delmont. Part of my family was Polish and the other was Slovakian. Each side had their own recipe for nut roll and each thought the other side of the family's was inferior. I was just an impartial judge who enjoyed twice as much nut roll as either side. __________________ SE Pa, zone 6b https://www.facebook.com/offthebeatenpathnurseries

kingoceanos

Registered:1446130601
Posts: 111

Posted 1448080200

Reply with quote #4

Thanks for the great recipe, can't wait to give it a try.
__________________
Wish List so far.Figo Preto, Italian 258, Godfather

rmulhero

Registered:1429223986
Posts: 263

Posted 1448310801 · Edited	Reply with quote #5

No way!!! I have this exact family recipe and we are polish. We often use pineapple preserves, but fig sounds amazing. I have also tried guava paste and highly suggest it (get the condensed jam block/ usually located in the Mexican food isle). The guava doesn't run at all, which can be a major issue if you get greedy with the preserves. One tip of advice for the recipe, make sure to chill the dough before using and I highly suggest sectioning in to chunks so when one get too warm you can grab a cold one from the fridge. Also the thinner you roll the dough the puffier and more flaky the dough will be, I usually roll out the dough till translucent (not joking). Highly suggest it! Thanks for sharing Bill, oh what a small world it is! Quote: Originally Posted by bigbadbill For years I have made the basic Slovak holiday desserts like nut roll ( orechovnik) and kiffles like any good hunkie would. I thought instead of using apricot and lekvar ( prune) filling for the kiffles, I would use fig filling. __________________ Becky, zone 5 Growing: Hardy Chicago, VdB, Dessert King, Celeste, Green Ischia, Marseilles VS, Kathleen's Black, Red Sicilian, Adriatic JH, Violetta bayerfeinge, New Brunswick, Magnolia and Italian Honey. Wishlist: Sicilian Black JR, Petite Negra, Sweet George, Lattarula, Sals Corleone (Gene), Vasilika sika, Galicia negra, Dalmatie and any cold hardy fig.

rmulhero

Registered:1429223986
Posts: 263

Posted 1448311234	Reply with quote #6

Here is what I was talking about if anyone is interesting __________________ Becky, zone 5 Growing: Hardy Chicago, VdB, Dessert King, Celeste, Green Ischia, Marseilles VS, Kathleen's Black, Red Sicilian, Adriatic JH, Violetta bayerfeinge, New Brunswick, Magnolia and Italian Honey. Wishlist: Sicilian Black JR, Petite Negra, Sweet George, Lattarula, Sals Corleone (Gene), Vasilika sika, Galicia negra, Dalmatie and any cold hardy fig.

twovkay

Registered:1340623156
Posts: 264

Posted 1448311542	Reply with quote #7

Yum! Bill, when do I get some? Have a great Thanksgiving! __________________ Von Northern VA 7a

bigbadbill

Registered:1357527109
Posts: 376

Posted 1448312364	Reply with quote #8

Wow, Becky, that is a great idea with the guava. My " purist" family do enough grumbling about the fig-rather than traditional ( prune lekvar, walnut, and apricot), but I think whatever tastes good ( and I love guava) make it that way! You are so right about the refrigeration on the dough. It warms up fast and is hard to work with. Also, correct about the thinness of the dough for flakiness. How long have you made these, you sound like a pro! I'm very glad you mentioned this. How about nut roll? Do you make that, too? Von, anytime you want! I certainly can ship them. They store well because they are anything but dry ( with butter and cream cheese as a base). I am serious, though. I can send some your way maybe right before Christmas? They go fast. I made 5 dozen and my daughter ( who's doing division right now in school) calculated how many we could all eat per day so they'd last until thanksgiving. They're all gone now, three days before thanksgiving. Easy math. __________________ SE Pa, zone 6b https://www.facebook.com/offthebeatenpathnurseries

Smyfigs

Registered:1443660141
Posts: 1,658

Posted 1448327416	Reply with quote #9

Quote: Originally Posted by bigbadbill It is definitely popular with yuhns out in western PA. My family is from McKeesport/north Versailles and some lived ott ( I'm using the Pittsburgh accent) in delmont. Part of my family was Polish and the other was Slovakian. Each side had their own recipe for nut roll and each thought the other side of the family's was inferior. I was just an impartial judge who enjoyed twice as much nut roll as either side. Bill: what a great idea for the holidays! Wow, this is a "dangerous" forum (not in a bad way, of course). Thsnks for the recipe. Amazingly creative people here! __________________ Meg-Hardiness Zone 10a Looking for... Socorro Blk Wuhan Jolly Tiger Lamperia Preta Herschtetten St. Jean Black Ischia "The best way to show my gratitude is to accept everything, even my problems, with joy." ~ Mother Teresa "Do not pass by a man in need for you may be the hand of God to him." ~Proverbs 3:27~ "He performs wonders that cannot be fathomed, miracles that cannot be counted." ~Job 5:4

Smyfigs

Registered:1443660141
Posts: 1,658

Posted 1448328941	Reply with quote #10

Quote: Originally Posted by rmulhero Here is what I was talking about if anyone is interesting I've had this stuff!! It's goood! __________________ Meg-Hardiness Zone 10a Looking for... Socorro Blk Wuhan Jolly Tiger Lamperia Preta Herschtetten St. Jean Black Ischia "The best way to show my gratitude is to accept everything, even my problems, with joy." ~ Mother Teresa "Do not pass by a man in need for you may be the hand of God to him." ~Proverbs 3:27~ "He performs wonders that cannot be fathomed, miracles that cannot be counted." ~Job 5:4

eboone

Registered:1378418906
Posts: 1,101

Posted 1448333421	Reply with quote #11

If you are taking orders, Bill, I'm buying :) __________________ Ed Zone 6A - Southwest PA --------------------------- Short wish list: CDDG, LSU Red, Dark Greek (Navid), Col Littman's Black Cross. And any cold hardy early fig.

rmulhero

Registered:1429223986
Posts: 263

Posted 1448333709	Reply with quote #12

Bill, I have been making these since I have been little. My two other tips are that the dough will last in the freezer for at least 6 month with out any effect on the flavor (time saver during the holidays!). Secondly invest in some silpats, they are a life saver- when the preserves run over the sugar doesn't burn and comes right off so you can cook the next batch :). I have a polish pretzel recipe with powdered sugar but not the nut roll. I would love to get the recipe if you would share it. My grandfather was a only child and only came over with his parents so I believe some of the traditions were lost. I hope you enjoy the guava, it was a hit with my family and I found it by accident through living in Miami for a time. Quote: Originally Posted by bigbadbill Wow, Becky, that is a great idea with the guava. My " purist" family do enough grumbling about the fig-rather than traditional ( prune lekvar, walnut, and apricot), but I think whatever tastes good ( and I love guava) make it that way! You are so right about the refrigeration on the dough. It warms up fast and is hard to work with. Also, correct about the thinness of the dough for flakiness. How long have you made these, you sound like a pro! I'm very glad you mentioned this. How about nut roll? Do you make that, too? __________________ Becky, zone 5 Growing: Hardy Chicago, VdB, Dessert King, Celeste, Green Ischia, Marseilles VS, Kathleen's Black, Red Sicilian, Adriatic JH, Violetta bayerfeinge, New Brunswick, Magnolia and Italian Honey. Wishlist: Sicilian Black JR, Petite Negra, Sweet George, Lattarula, Sals Corleone (Gene), Vasilika sika, Galicia negra, Dalmatie and any cold hardy fig.

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