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10 oz dried figs, stems removed
3/4 cup raisins
1 1/2 cups + 3-4 tbsp. water
1/3 cup granulated sugar
1/4 tsp. ground cardamom
1 1/4 cups whole grain pastry flour
1 cup oat bran
1/4 cup packed light brown sugar
1/4 tsp. salt
8 tbsp. chilled butter, cut into small pieces
Preheat the oven to 400F. Coat 2 large baking sheets with cooking spray.
Coarsely chop the figs and place in a food processor. Add the raisins and pulse until fairly smooth. Place in a medium saucepan. Add 1 1/2 cups of the water, the granulated sugar, and cardamom. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes, or until the mixture thickens. Remove frmo the heat.
In a food processor, combine the flour, oat bran, brown sugar, and salt. Process briefly. Add the butter. Process until fine crumbs form. Slowly add the remaining water, 1 tbsp at a time, until the mixture forms a ball.
Turn the mixture onto a floured surface. Divide in half. Roll each half into a rectangle 3" wide x 24" long. Spoon half of the fig mixture down the center of each rectangle. Carefully fold the sides over the fig mixture, pinching the edges together in the center. Cut into 1 1/2" long pieces. Place, pinched edges down, on the prepared baking sheets, leaving about 1/2" between pieces.
Bake 1 sheet at a time for 10 minutes, or until lightly browned. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.
Makes 32
3/4 cup raisins
1 1/2 cups + 3-4 tbsp. water
1/3 cup granulated sugar
1/4 tsp. ground cardamom
1 1/4 cups whole grain pastry flour
1 cup oat bran
1/4 cup packed light brown sugar
1/4 tsp. salt
8 tbsp. chilled butter, cut into small pieces
Preheat the oven to 400F. Coat 2 large baking sheets with cooking spray.
Coarsely chop the figs and place in a food processor. Add the raisins and pulse until fairly smooth. Place in a medium saucepan. Add 1 1/2 cups of the water, the granulated sugar, and cardamom. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes, or until the mixture thickens. Remove frmo the heat.
In a food processor, combine the flour, oat bran, brown sugar, and salt. Process briefly. Add the butter. Process until fine crumbs form. Slowly add the remaining water, 1 tbsp at a time, until the mixture forms a ball.
Turn the mixture onto a floured surface. Divide in half. Roll each half into a rectangle 3" wide x 24" long. Spoon half of the fig mixture down the center of each rectangle. Carefully fold the sides over the fig mixture, pinching the edges together in the center. Cut into 1 1/2" long pieces. Place, pinched edges down, on the prepared baking sheets, leaving about 1/2" between pieces.
Bake 1 sheet at a time for 10 minutes, or until lightly browned. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.
Makes 32
