Using a bench scraper or knife, cut filled dough crosswise into 1' lengths.

Place a rack in center of oven preheat to 325°. Very lightly press to seal, then trim sealed edge to square off. Using the parchment to help you, fold opposite side of dough up and over jam, aligning all the edges. Brush long edge of dough closest to filling with egg wash. With one of the shorter sides facing you, pipe a 1'-thick line of filling slightly off-center lengthwise down dough. Roll out 1 disk of dough on a piece of generously floured parchment or waxed paper to a 10'x4½' rectangle about ⅛' thick. If you think you’ve messed up, gather it into a disk, chill, and roll it out again. If it gets too soft, put it back in the fridge and chill about 10 minutes. It goes from cold and stiff to room temperature, soft, and hard to manage very quickly. This dough will sense your fear, so you have to show it who’s boss. Scrape cold jam into a large zip-top bag or disposable pastry bag and cut a ¾' opening at 1 corner (or the tip if using a pastry bag). Scrape jam onto a plate and spread into an even layer chill, uncovered, until cold, about 1 hour. Using a potato masher or large spoon, smash figs into small pieces and continue to cook, stirring frequently, until mixture is very thick and paste-like, 5–7 minutes. Keep chilled.Ĭook figs, orange juice, honey, and salt in a large saucepan over medium heat, stirring occasionally, until figs are very soft and no liquid remains, 25–30 minutes. Step 2ĭo Ahead: Dough can be made 3 days ahead. Divide dough into thirds and wrap each piece tightly in plastic, flattening into a ½' disk. Reduce mixer speed to low and slowly add dry ingredients, beating just to blend (dough will be very soft).

Add honey, vanilla, and orange zest and beat until incorporated, about 1 minute. Add yolks and beat until mixture is fluffy, about 2 minutes. Using an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy, 3–4 minutes. Whisk all-purpose and whole wheat flours, cardamom (if using), baking powder, and salt in a medium bowl.

Fig newton bars recipe