Fig and Walnut Stuffed Cookies

• Vegetarian

• Produce

  • 1 cup Calimyrna figs

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Active dry yeast
  • 3 1/2 cups All-purpose flour
  • 1 tsp Cinnamon
  • 1 Confectioners' sugar
  • 3 tbsp Granulated sugar

• Nuts & Seeds

  • 3/4 cup Walnuts

• Dairy

  • 1/4 cup 2% plain greek yogurt, plain
  • 2 sticks Butter, unsalted
  • 3 tbsp Butter, unsalted
  • 5/16 cup Milk

Found on littlebroken.com

Description

Ingredients

• ¼ cup milk
• 1 tsp. active dry yeast
• 2 Tbsp. granulated sugar
• 3½ cups all-purpose flour
• 2 sticks unsalted butter, at room temperature
• ¼ cup 2% plain greek yogurt
• 3 Tbsp. unsalted butter
• 1 cup (8 oz.) chopped Calimyrna figs
• ¾ cup walnuts, chopped
• 1 tsp. cinnamon
• 3 tsp. granulated sugar
• 1 egg
• 1 Tbsp. milk
• Confectioners sugar (optional)

Directions

• Microwave the milk in a small bowl for 30 seconds or just until warm (not boiling). Add the yeast and 2 tablespoons sugar, whisking to combine. Let stand at room temperature for 10 minutes.
• In a large bowl, mix flour and butter by hand, rubbing the mixture between the palms. The mixture should be a consistency of small, coarse crumbs. Add the yogurt and the yeast to the flour and mix until a dough is formed. Cover the bowl and let stand in a warm place for 30 minutes.
• Melt butter in a medium skillet over medium heat. Add figs, walnuts, cinnamon and 3 teaspoons of sugar to the skillet, mixing to combine. Cook for 5 minutes, stirring occasionally just until slightly golden and caramelized.
• Preheat the oven to 350F.
• On a lightly floured surface, divide the dough in half, then roll the half with a rolling pin into approximately 16X12 rectangle. Trim off the uneven edges on the outside.
• Spread the fig filling over the rectangle (longer side), leaving roughly a quarter uncovered on one end. Roll tightly from one side, finishing with the uncovered dough to form a log. Cut the log into 1-inch slices.
• Arrange the slices on a parchment lined baking sheet about 1-inch apart. Repeat with the second half of dough.
• Whisk egg and milk together to make an egg wash. Brush on the egg wash on cookies and bake for 20-23 minutes or until golden. Cool on wire rack.
• Sprinkle with confectioners sugar and enjoy!