Valley Fig Growers

California Fig-Filled Roll-Ups

Plan ahead: The dough needs time to chill twice. Also, don’t forget to grease the parchment paper—otherwise, these soft cookies will stick.

Makes about 40 cookies



1 3/4 
cups (7 ounces) hazelnuts, toasted, skinned, and chopped fine 

1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped fine 

cup water 

1/2 cup (3 1/2 ounces) granulated sugar 


3 1/2 
cups (17 1/2 ounces) all-purpose flour 

teaspoon baking soda 

1/2 teaspoon salt 

cup packed (7 ounces) brown sugar 

cup (7 ounces) granulated sugar 

tablespoons unsalted butter, softened 

large eggs 

teaspoon vanilla extract 


  1. FOR THE FILLING: Combine all ingredients in small saucepan and bring to boil over medium heat. Cook, stirring frequently, until thickened, 3 to 5 minutes. Transfer mixture to food processor and pulse until it forms uniform paste, 8 to 10 pulses. Transfer to bowl and let cool completely, about 1 hour.

  2. FOR THE DOUGH: Combine flour, baking soda, and salt in bowl. Using stand mixer fitted with paddle, beat brown sugar, granulated sugar, and butter on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Divide dough in half and form each half into 6-inch square. Wrap squares in plastic and refrigerate for 1 hour or up to 2 days.

  3. Working on floured parchment paper, roll 1 dough square into 13 by 9-inch rectangle. Spread half of cooled filling evenly over dough. With long side facing you, use parchment to roll dough into log. Wrap tightly with parchment and refrigerate until firm, at least 2 hours. Repeat with remaining dough and filling.

  4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment and grease parchment. Working with 1 log at a time, slice dough into ½-inch-thick rounds and space them 2 inches apart on prepared sheets. Bake until tops are golden brown, 18 to 22 minutes, switching and rotating sheets halfway through. Slide parchment onto wire rack and let cookies cool completely before serving. Repeat with second dough log. (Cookies can be stored at room temperature for up to 2 days.)

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Nutrition Information

amount per serving

  • Calories 180
  • % Calories from Fat 35%
  • Fat 7
  • Cholesterol 25
  • Protein 3
  • Carbohydrates 27
  • Fiber 2
  • Iron 1
  • Sodium68
  • Calcium 28
  • Potassium 103