Skip to main content New<> this month
Get the Allrecipes magazine

Fig Filling for Pastry

Rated as 4.4 out of 5 Stars
11

"This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 95
Original recipe yields 24 servings (2 cups)

Directions

{{model.addEditText}} Print
  1. Remove stems from figs with scissors. Chop in food processor in batches.
  2. In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

Nutrition Facts


Per Serving: 95 calories; 2.9 16.9 1.1 0 3 Full nutrition

Explore more

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

We bought some Pillsbury crescent rolls to use as our pastries. We found that unrolling the whole can and cutting it into 8 squares worked best. We sealed the edges with egg and pressed it wit...

This was excellent...very flavourful. Have used with cookie dough plus phyllo pastry and was loved by all. Thanks for recipe. So if you like fig newtons..you will love this.

I actually deep fried these with wonton skins. They were really delicious. But I had a lot of filling left over. and I used fresh figs which made it kind of jam like.

Yeah, not real impressed with this. It tasted just fine, but was thick and tacky. Followed the recipe as is.