Recipe and Photo courtesy of Sugar + Salt Co.
The tangy tartness of the figs and lemon, coupled with the sweetness of the fresh blueberries and Sonora flour makes this recipe a hit for every palate! Soft and chewy, but with a little pop of texture from the fig seeds makes the consistency top notch. I mixed and mashed everything by hand, and it still came together very quickly. Enjoy!
1 cup dried figs, roughly chopped
1/2 cup water
1 cup fresh blueberries
3 tbsp honey
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tsp lemon zest
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 cup unsalted butter, room temperature
1 tsp lemon zest (about 1/2 of a medium lemon)
1 large egg
1 tsp vanilla extract
2 cups Sonora Flour
1/2 tsp coarse kosher salt
1/2 tsp baking powder
Preheat the oven to 350.
Place chopped figs and water in a small saucepan over medium high heat. Simmer for 8-10 minutes, or until the water is almost evaporated. Add the rest of the filling ingredients to the pot. Simmer for 10 -12 minutes, until the mixture is slightly thick. Place in a food processor, and process until smooth. Set aside to cool completely.
For the pastry, place granulated sugar, brown sugar, butter, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth. Add egg and vanilla extract, mixing until smooth. Scrape down the bowl, and add Sonora Flour, salt, and baking powder, mixing until just combined.
Press the pastry into a 4 x 6 rectangle and wrap with plastic wrap. Refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and divide in half. Roll each piece between two floured pieces of parchment paper until a 12 x 9 rectangle is formed. Divide the dough along the long side into 3 equal pieces. Place the blueberry fig mixture into a piping bag, or a ziplock bag with the corner cut off. Pipe a 1 inch section of filling in the center of each strip of dough, and fold over until the seam side is down. Trim 1/4 inch off the ends, and cut each strip into 6 equal pieces, about 2 inches each.
Bake for 10 -12 minutes, until lightly browned. Store in an airtight container up to three days.
Note: the dough and blueberry mixture can be made ahead and frozen up to one month. Place the blueberry mixture in an airtight container in the freezer. For the pastry, wrap in plastic wrap and place in a large ziptop bag in the freezer. Remove from the freezer the day before and allow to thaw in the fridge. Take out of the fridge 30 minutes before baking.