Whole Wheat Fresh Fig Newtons

 You may have noticed from the picture above...but we have a few more figs. Just a handful. Since my family is convinced I need to open a fig plantation and write a recipe book (in my free time), I started researching fig bars. This whole wheat, fresh fig newton recipe from Chef In You is amazing and I only changed the filling. The dough is perfection and I cannot keep these bars stocked in the kitchen. I can't even hide them in the freezer to save for a snack!

Whole Wheat Fresh Fig Newtons (dough via Chef in You,  filling adapted)

For the Filling

• 1 pound fresh figs, halved
• 1 oz orange juice
• 1/8 C sugar
• 1 cinnamon stick

Directions: Cut figs in half and place in a large pot on the stove. Cover and turn to medium high heat. The figs will start to soften and should be able to be mashed with a wooden spoon. Add the cinnamon, orange juice and sugar and allow to continue cooking for about half an hour. The mixture will be done when the liquid begins to thicken and the figs are very soft. Allow the mixture to cool and remove the cinnamon stick. Puree.

For the Dough

• 8 oz (abt 1-3/4 cups/ 230 grams) Whole Wheat flour
• 4 oz (1/2 cup/ 113.4 grams) unsalted Butter, room temperature
• 3 1/2 oz (1/2 cup/100 grams) Sugar
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 2 tsp Vanilla Extract
• 1/8 tsp Cinnamon
• 1 tsp Orange zest
• 3 Egg yolks
• 1 oz (abt 2 tbsp/28 grams) orange juice

Directions: Add butter and sugar to a mixer and cream. Add baking soda, salt, vanilla, cinnamon, and orange zest to the bowl and mix in. Separate three eggs, and add yolks one by one to the bowl until combined. Sift the flour and add all at one time to the bowl. Add the orange juice and finish mixing.

Take soft dough and wrap in a disc form within plastic wrap. Place in the fridge for at least four hours.

On a lightly floured counter, roll dough into a thin rectangular shape. The dough will be sticky, but if you use a pastry cutter to scrape the dough and shift it, you will avoid adding extra flour. Once the dough is the correct shape, add a stripe of filling in the center of the dough from end to end. Using the pastry cutter, fold the dough over top of the filling and place on a baking sheet, seam side down.

Bake for 10-15 minutes at 350 until lightly browned. Cut into desired Newton-ness shape and enjoy!

Are you up for the at home newton challenge? What else would you fill it with?