Valley Fig Growers

Fig Fantasy Dessert Pastry

Makes 12 Servings


1 cup (2 sticks) unsalted butter,
at room temperature
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 3/4 cups all purpose flour
1/4 teaspoon salt

30 ounces (3 cups) Blue Ribbon Orchard Choice Soft Fig Paste
1/4 cup Blue Ribbon Orchard Choice Fig Concentrate
1/4 cup granulated sugar
1/4 cup honey or corn syrup
1 teaspoon orange zest

1 egg yolk mixed with 2 teaspoons water


To make pastry, beat butter and sugar with electric mixer on medium-high speed until light and fluffy. On low speed, beat in egg, egg yolk, and vanilla. Gradually add flour and salt, beating just until combined. Divide dough into 2 equal pieces. Place each on plastic wrap, form into a rectangle and wrap airtight. Chill until firm, about 2 hours or overnight. For filling, beat fig paste, fig concentrate, sugar, honey and zest with electric mixer until blended. (Filling will be very thick and sticky.)

Preheat oven to 375°F. Roll one piece of dough on lightly floured surface to fit bottom of greased 9-x-13-inch baking pan. Drop small spoonfuls of filling on dough and spread with back of oiled spoon to within 1/8-inch of edges. Roll remaining dough to 9-x-13-inch rectangle and place on filling. Press edges of dough to seal. Mix egg yolk with water and brush on top of dough. Bake for 25 to 30 minutes, until edges begin to brown and top is golden. Cool in pan on wire rack. Serve warm or at room temperature, cut into squares.

For an upscale presentation, spoon sweetened raspberry sauce on the bottom of a plate. Place a scoop of vanilla or white chocolate ice cream in center of plate. Cut each large (3-inch) cookie into smaller rectangles or squares. Arrange cookies around ice cream. Drizzle caramel sauce over ice cream.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!