1 1/2cupsdried figsnot packed full-just fill the cups a few parts of the figs make stick over the tops and thats ok
1teaspooncinnamonI cut this for my fig rolls to 1/2 teaspoon
1ball stem gingerthis is about 1-2 teaspoons finely chopped ginger
Instructions
mix the flour, salt, and baking powder, and set aside
put the butter and the 3 TBSP sugar in the bowl of a stand mixer, beat together until pale and fluffy
add the vanilla and the egg, beat again
slowly add the flour mix ON LOW, mix until well incorporated
pat out the small rectangle, wrap and chill for 30 minutes
chop the figs, put them in a pan that just holds them all in a single layer
add water to cover
stir in the 2 TBSP sugar
bring to a quick boil, reduce heat, and let simmer about 10 minutes or until the figs are softened
put the figs in the bowl of a food processor, do not add water, and pulse to chop, if they are too thick drizzle in a little of the cooking water
add the cinnamon and ginger and puree
spread on plate and chill
when the dough has chilled long enough pre-heat the oven to 395˚
on a lightly floured baking pan roll out an 8x10 rectangle of dough
cut in half lengthwise
lay half the fig paste down the middle of the dough lengthwise
wet the long edge of each piece of dough, then roll each piece up and over the fig paste and over the other side of the crust completely encasing the fig paste
run a fork down the dough to slightly flatten the roll and leave decorative lines
cut each log in 6 pieces
bake 10-12 minutes in the pre-heated oven
Notes
Paul's recipe called for rolling the fig paste out in a log but I could NEVER get it to roll like that-I resorted to just scopping it out and laying it down the center of each piece of dough