Anise-Scented Fig and Date Swirls

Name: Anise-Scented Fig and Date Swirls
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 36
Cuisine: Global
Ingredients: 2 teaspoons anise seeds, ground in an electric coffee/spice grinder; 0 teaspoons baking powder; 0 teaspoons baking soda; 113 grams cream cheese at room temperature; 198 grams cup packed pitted dates , trimmed and coarsely chopped; 227 grams cup packed soft dried figs , stemmed and coarsely chopped; 1 large egg yolk; 414 milliliters all-purpose flour; 118 milliliters granulated sugar; 0 teaspoons salt; 59 milliliters granulated raw sugar such as turbinado or Demerara; 118 milliliters stick unsalted butter, softened; 1 teaspoon vanilla; 79 milliliters water

Anise-Scented Fig and Date Swirls might be just the hor d'oeuvre you are searching for. One serving contains 105 calories, 1g of protein, and 4g of fat. This recipe serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have granulated sugar such as turbinado, butter, cream cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.

Ingredients you will need

Granulated Sugar

Dates

Water

Figs

Equipment you will use

Food Processor

Blender

Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well.

Ingredients you will need

Granulated Sugar

Baking Powder

Cream Cheese

Vanilla

Butter

Anise

All Purpose Flour

Salt

Pop

Egg Yolk

Equipment you will use

Hand Mixer

Whisk

Bowl

Add flour mixture and mix at low speed until just combined.

Ingredients you will need

All Purpose Flour

Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Wax Paper

Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log.

Ingredients you will need

Spread

Dough

Jelly

Roll

Figs

Equipment you will use

Wax Paper

Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.

Ingredients you will need

Raw Sugar

Roll

Equipment you will use

Wax Paper

Preheat oven to 350°F.

Equipment you will use

Oven

Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets.

Equipment you will use

Baking Sheet

Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

Equipment you will use

Oven

· Logs can be chilled up to 3 days.· Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week.

Ingredients you will need