Best 5 Scrumptious Fig Squares Recipes

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Fig squares are a delectable treat that combines the sweet, juicy flavor of figs with a buttery, flaky crust. These delightful desserts are perfect for any occasion, from casual gatherings to special celebrations. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating scrumptious fig squares that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

HOMEMADE FIG BARS



Homemade Fig Bars image

In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.

Provided by Catherine McCord

Categories     dessert

Time 35m

Yield 20 bars

Number Of Ingredients 7

1 cup roughly chopped dried figs, stems removed
1 tablespoon honey
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
  • In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
  • Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
  • Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
  • Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.

SCRUMPTIOUS FIG SQUARES



Scrumptious Fig Squares image

If you thought you didn't like anything with dried figs in it - you haven't tried these!!! Like Fig-Newtons, only better.

Provided by evelynathens

Categories     Bar Cookie

Time 2h

Yield 40 squares

Number Of Ingredients 15

1/2 kg dried fig
1 cup fresh orange juice
2/3 cup sugar
1 teaspoon orange zest
1 teaspoon vanilla
1 teaspoon cinnamon
1 1/2 cups butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 egg white, beaten to blend
2 tablespoons sugar
1 teaspoon sugar

Steps:

  • For filling: Finely chop figs in processor (do not puree).
  • Combine with juice, sugar and peel in small saucepan.
  • Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
  • Remove from heat and mix in vanilla and cinnamon.
  • Cool completely.
  • For pastry: Preheat oven to 350F (160C).
  • Line 9 x 13 inch pyrex baking dish with foil.
  • Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
  • Combine flour, cornstarch and salt in small bowl to blend.
  • Add to butter until mixture just starts to come together.
  • Separate in half.
  • Press one half into pan, just coming up sides slightly.
  • Brush pastry edges with egg white.
  • Spread filling over pastry, leaving a ¼ inch border.
  • Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
  • Combine 2 tblsps sugar with 1 tsp cinnamon.
  • Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
  • Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
  • Cool on rack.
  • Remove pastry from pan, using foil as aid.
  • Cut into 1 ½ inch squares.

Nutrition Facts : Calories 163.8, Fat 7.1, SaturatedFat 4.4, Cholesterol 18.3, Sodium 92.7, Carbohydrate 24.4, Fiber 1.2, Sugar 14.1, Protein 1.5

FIG SQUARES



Fig Squares image

Provided by Food Network

Categories     dessert

Time 2h20m

Number Of Ingredients 13

6 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1/4 pound unsalted butter, slightly softened, plus 1 pound cold, unsalted butter
3/4 cup cold water
2 pounds soft, dried figs, stems removed
1/2- pound dark raisins
1/2-pound pitted prunes
1/2-pound sugar (1 cup)
1/2-cup light corn syrup
3 lemons, zested
2 cups water
4 ounces (1 stick) unsalted butter, soft

Steps:

  • For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in bowl, not in a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate up to 3 days, freeze up to 6 months.) For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest and pulse in. Transfer to a bowl and allow to cool. To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet. Line the sheet with the dough. Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way. Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess dough. Brush surface of dough with beaten egg. Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.) Place baking sheet on bottom rack of oven. Bake 25 to35 minutes, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions (squares are traditional.)

FIG AND RUM SQUARES



Fig and Rum Squares image

Provided by Anita Sharp

Categories     Fruit Juice     Rum     Dessert     Bake     Christmas     Kid-Friendly     Quick & Easy     Fig     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 18 squares

Number Of Ingredients 10

2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, diced
1 cup (packed) golden brown sugar, divided
1/4 teaspoon salt
4 tablespoons dark rum, divided
1 (9-ounce) package dried black Mission figs, stemmed
1/3 cup orange juice
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
3/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F. Blend flour, butter, 1/2 cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon rum; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11 1/2 x 7 1/2-inch metal baking pan; do not clean processor. Blend figs, orange juice, orange peel, cinnamon, 1/2 cup sugar, and 3 tablespoons rum in processor to coarse paste. Spread filling over crust. Mix sliced almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.

OAT AND FIG SQUARES



Oat and Fig Squares image

Figs, rich in antioxidants, are combined with fiber-filled oats, whole-grain flour, and honey to make a snack that is healthier than a standard cookie or energy bar. I think they are quite delicious! The recipe is adapted from one published in "Delicious Living", a magazine provided complimentary by our local health food store; it was included in a feature on reducing sugar cravings and making healthier substitutions. Be sure to use whole-wheat pastry flour--you won't get the same results with regular whole-wheat flour.

Provided by GaylaJ

Categories     Bar Cookie

Time 40m

Yield 16 2X2-inch squares, 16 serving(s)

Number Of Ingredients 8

24 dried mission figs
1/4 cup canola oil (I used canola oil) or 1/4 cup melted butter (I used canola oil)
1/4 cup honey
1/4 cup nonfat milk
1 1/2 cups whole wheat pastry flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain.
  • Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
  • Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.).
  • Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten.
  • Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.

Tips:

  • Use fresh figs: Fresh figs are the best choice for this recipe, as they have the best flavor and texture.
  • Choose ripe figs: When choosing figs, look for ones that are plump and have a slight give when pressed. Avoid figs that are too hard or too soft.
  • Wash the figs thoroughly: Before using the figs, wash them thoroughly to remove any dirt or debris.
  • Use a sharp knife: When slicing the figs, use a sharp knife to get clean, even slices.
  • Be careful not to overcook the crust: The crust should be golden brown, but not too dark.
  • Let the bars cool completely before cutting them: This will help to prevent them from falling apart.

Conclusion:

Fig squares are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for a snack or dessert, and they can also be made ahead of time and frozen for later. With a few simple tips, you can make perfect fig squares every time.

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