In my younger days, one of my favorite cookies was Fig Newtons, and they still are a favorite today. I wanted to try my hand at making my own, but I didn’t want the heavy texture of the original cookie. Thanks to Pepperidge Farms and their Puff Pastry, I have found a way to get the taste of Fig Newtons, but with a flaky crust. The recipe calls for dried figs, but since fresh figs are now in season, I cooked a batch of fresh figs and then drained them. I did add some dried figs to tighten up the filling. If you don’t have fresh figs, just follow the recipe (a link to the recipe is at the end of this post.)
Be sure to use local honey for this recipe for that taste of sweetness. I will definitely make these again.
Puff Pastry is my go-to pastry for these tasty treats. If you do not like figs, try substituting any dried fruit; just follow the recipe on the initial cooking of the fruit.
Many thanks to Pepperidge Farms for their delicious recipes.
Recipe courtesy of Pepperidge Farms; click here: https://www.puffpastry.com/recipe/glazed-warm-fig-bars/
Maybe I’ll see you in the kitchen! ~ Barbara