Description

These homemade fig bars capture the iconic tender, cakey texture of the store-bought classic through a precise moisture-controlled baking and maturation process. Featuring a bright Mission fig and orange filling encased in a honey-softened crust, they offer a sophisticated, professional-grade treat.

Ingredients

295g all-purpose flour
140g unsalted butter, softened to 65°F
110g light brown sugar
30g honey
40g egg yolks (approximately 3 large yolks)
3.6g baking soda
0.5 tsp fine sea salt
0.5 tsp ground cinnamon
45g orange juice (divided)
Grated zest of 1 orange
340g dried Mission figs, stemmed and halved
100g unsweetened applesauce

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Instructions

In a stand mixer, cream together the 140g butter, 110g light brown sugar, baking soda, salt, cinnamon, honey, and orange zest on medium speed for 5 minutes until pale and fluffy.
Add 15g of orange juice and the 40g egg yolks one at a time, beating until the emulsion is smooth and stable.
Reduce mixer speed to low and add the 295g flour all at once, mixing only until white streaks disappear.
Flatten the dough into a disc, wrap tightly in plastic, and refrigerate for 60 minutes to hydrate the starches.
To make the filling, combine halved figs, 100g applesauce, and 30g orange juice in a food processor; process for 2 minutes until a smooth paste forms, then transfer to a piping bag with a 1/2-inch tip.
Preheat oven to 350°F (180°C) and roll the chilled dough into a 15-inch square approximately 1/8-inch thick.
Cut the dough into four 3 1/4-inch strips and pipe a 1-inch wide strip of fig paste down the center of each strip.
Fold the long edges over the filling to overlap slightly, then flip the bars over so they are seam-side down.
Bake on a parchment-lined sheet pan for 18 minutes until pale gold and the internal temperature reaches 200°F.
Immediately cut the hot bars into 1-inch pieces with a bench scraper and transfer them to an airtight container layered with paper towels; seal for 7 hours to allow the steam to soften the crust.

Notes

To ensure the dough doesn’t stick while rolling, lightly dust your work surface with flour, but avoid over-flouring as it can dry out the delicate crust. For the smoothest filling, ensure your dried figs are relatively soft before processing; if they are quite hard, a brief soak in warm water will help them blend into a pipeable paste.

Prep Time: 1 hour 15 mins
Cook Time: 18 mins
Category: Snack
Method: Baking
Cuisine: American