- 1 hour
- 15-20 minutes
- Makes 8
Vegan Fig Rolls
- For the Pastry:
- 100g Plain Flour
- 60g Wholemeal flour
- 100g Cold dairy free spread
- 2 tbsp Dairy free milk alternative (Almond, Soya or Cashew)
- ½ tsp Mixed spice
- For the Filling:
- 200g Whitworths Soft Smyrna Figs (Roughly chopped)
- 20g Whitworths Crystallised Fiery Ginger
- Zest and Juice of half a lemon
- 1 tsp Cinnamon
- 3 tbsp Maple syrup
- 4 tbsp Water
Ready… Steady… Bake…
- First, start by making the pastry. Sift the plain and wholemeal flour, baking powder and mixed spice into a bowl. Add the cold butter and rub between your fingers until the mixture resembles a breadcrumb consistency.
- Add the dairy free milk alternative and mix together until it forms a soft dough. Knead lightly until it comes together. Wrap the dough in cling film and place in the fridge for 30 minutes.
- For the filling, put the figs, cinnamon, maple syrup, water, lemon zest and juice in a saucepan and place on a low heat. Bring to a simmer and cook gently until the mixture is a soft, jammy consistency. Set aside to cool.
- Preheat the oven to 160°C (320°F, Gas mark 4). Line a baking tray with non-stick baking paper.
- Roll out the pastry on a lightly floured surface to 30cm in length and 15cm in width. Spoon the filling down the side of the pastry, leaving a small gap on the side. Brush the gap with water, fold over the top and shape into a “swiss roll” format. Press to seal, ensuring the seam is on the bottom and cut into 3-4cm rolls. Place onto a baking tray.
- Lightly brush the fig rolls with a little dairy free milk alternative then place in the oven for 15-20 minutes or until golden brown.