Homemade Fig Newtons Bars (Print Version)
# Ingredients:
→ Fig Filling
01 -
225 g dried Turkish or Calimyrna figs, stemmed and quartered
02 -
480 ml apple juice
03 -
Pinch salt
04 -
2 teaspoons fresh lemon juice
→ Crust
05 -
95 g all-purpose flour
06 -
78 g whole wheat flour
07 -
1/2 teaspoon baking powder
08 -
1/4 teaspoon salt
09 -
85 g unsalted butter, softened
10 -
150 g packed light brown sugar
11 -
1 large egg
12 -
2 teaspoons vanilla extract
# Instructions:
01 -
Combine the figs, apple juice, and a pinch of salt in a medium saucepan. Simmer over medium heat, stirring occasionally, until figs are extremely tender and juice reduces to a syrup, 25–30 minutes. Only 45–60 ml of liquid should remain.
02 -
Cool the fig mixture slightly, then process with lemon juice in a food processor until thick and jammy, about 8 seconds.
03 -
Preheat oven to 175°C. Line an 20-cm square baking pan with parchment in both directions, then grease the parchment.
04 -
In a medium bowl, whisk together both flours, baking powder, and salt until fully blended.
05 -
In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, 3–6 minutes.
06 -
Add the egg and vanilla extract to the butter mixture and beat until thoroughly combined.
07 -
Gradually add the flour mixture to the wet ingredients and mix just until incorporated.
08 -
Reserve 180 ml of dough for the topping. Sprinkle the remaining dough into the prepared pan and press evenly with a greased spatula.
09 -
Bake crust until just light golden, about 20 minutes.
10 -
While the base bakes, roll the reserved dough between two sheets of greased parchment into a 20-cm square. Trim edges to exact fit if needed. Keeping dough sandwiched, transfer to a baking sheet and freeze until firm.
11 -
Evenly spread fig filling over the warm crust. Unwrap and lay the frozen top crust over the filling, pressing gently to adhere. Patch any tears as needed.
12 -
Bake until the top crust is golden brown, 25–30 minutes, rotating pan halfway through baking.
13 -
Let cool completely in pan on a wire rack, about 2 hours. Lift bars from pan using the parchment, cut into squares, and serve.
# Notes:
01 -
Ensure the fig filling is thick and not runny for optimal bar structure.
02 -
Chilling the top crust makes assembly easier and neater.