Fig Bars Recipe
Are you looking for an awesome fig bars recipe? This fig bars is always a hit as a dessert . It is always prepared with a focus on fruits. It is a diabetic dish. Stop looking and try this fig bars recipe immediately.
Ingredients
1 1/2 cup all-purpose flour
3/4 cup Kretschmer wheat germ
1/4 cup sugar
1 1/2 tsp orange rind, grated
1/4 tsp salt
1/2 cup margarine
3/4 cup orange juice, divided
8 ox. moist-pack figs
Directions
Combine flour, 1/2 c. (125 mL) of the wheat germ, sugar, orange rind and salt in bowl.
Stir well to blend.
Cut in margarine with pastry blender until mixture looks like fine crumbs.
Add 1/4 c. (60 mL) of the orange juice, a little at a time, mixing lightly with fork.
With your hands, shape into a firm ball.
Trim stems from figs.
Puree figs in blender container with remaining 1/2 c. (125 mL) orange juice for 30 seconds.
Stir in remaining 1/4 c. (60 mL) wheat germ.
Roll out dough into a 14 x 12 in. (35.6 x 30.5 cm) rectangle on a lightly floured cloth-covered board.
Cut lengthwise into 3 4in. (10 cm)wide strips.
Place on ungreased baking sheets.
Spoon about 1/3 c. (90 mL) of the filling on each strip to within 1/2 in. (13 mm) of the long edges.
Fold dough over to cover filling.
Press long edges together with tines of fork.
Bake at 350°F (175°C) for 17 to 20 minutes until golden.
Remove from baking sheet.
Cool on rack.
Slice diagonally into 1 in. (2.5 cm) wide strips.
Stir well to blend.
Cut in margarine with pastry blender until mixture looks like fine crumbs.
Add 1/4 c. (60 mL) of the orange juice, a little at a time, mixing lightly with fork.
With your hands, shape into a firm ball.
Trim stems from figs.
Puree figs in blender container with remaining 1/2 c. (125 mL) orange juice for 30 seconds.
Stir in remaining 1/4 c. (60 mL) wheat germ.
Roll out dough into a 14 x 12 in. (35.6 x 30.5 cm) rectangle on a lightly floured cloth-covered board.
Cut lengthwise into 3 4in. (10 cm)wide strips.
Place on ungreased baking sheets.
Spoon about 1/3 c. (90 mL) of the filling on each strip to within 1/2 in. (13 mm) of the long edges.
Fold dough over to cover filling.
Press long edges together with tines of fork.
Bake at 350°F (175°C) for 17 to 20 minutes until golden.
Remove from baking sheet.
Cool on rack.
Slice diagonally into 1 in. (2.5 cm) wide strips.
