Fig, walnut and fennel roulade

Ingredients

Produce
- 500 g Figs, dried

Condiments
- 1 tbsp Honey

Baking & Spices
- 1 tsp Cinnamon, ground
- 1/4 tsp Cloves, ground
- 2 tbsp Fennel seeds
- 1 Rice flour
- 1/4 tsp White pepper

Nuts & Seeds
- 100 g Walnuts, lightly toasted

Beer, Wine & Liquor
- 1 tbsp Brandy

Found on nonnascooking.com

Description

This uncooked walnut and fig roll is called pan de higo (fig bread) in Spain because that’s what it most closely resembles. Serve it in slices to have with coffee or tea, as a snack for drop-in guests with cheese and sherry, or as an after-dinner flavour hit. You can make it in a food processor, but I like to make it by hand. Dried white figs are best for this recipe, if you can track them down.

Directions

Using a large knife, chop figs until they form a chunky paste. (Just keep slicing through the increasingly sticky mass and you’ll eventually get there).
Place figs in a large bowl with walnuts, spices, honey and brandy. Knead mixture for 4 minutes or until it starts to come together, adding extra brandy if mixture is too dry.
Lightly dust a work surface with rice flour. Shape dough into a 20 cm-long log, then roll in rice flour, to coat.
Wrap log in baking paper and twist ends to seal. Place in a large container with a plate on top, weighed down with a tin. Set aside in a cool, dry place for 3 days to dry out before slicing to serve. Fig roulade will keep in an airtight container for up to 3 weeks.

Serves: 20
Prepare: 20 minutes
Cook Time:

nonnascooking.com

638 0 2017-05-13 04:45:50

Title:	Fig, walnut and fennel roulade
Descrition:	This uncooked walnut and fig roll is called pan de higo (fig bread in Spain because that’s what it most closely resembles. Serve it in slices to have with coffee or tea, as a snack for drop-in guests with cheese and sherry, or as an after-dinner flavour hit. You can make it in a food processor, but I like to make it by hand. Dried white figs are best for this recipe, if you can track them down.

Fig, walnut and fennel roulade

Produce
- 500 g Figs, dried

Condiments
- 1 tbsp Honey

Baking & Spices
- 1 tsp Cinnamon, ground
- 1/4 tsp Cloves, ground
- 2 tbsp Fennel seeds
- 1 Rice flour
- 1/4 tsp White pepper

Nuts & Seeds
- 100 g Walnuts, lightly toasted

Beer, Wine & Liquor
- 1 tbsp Brandy

The first person this recipe

nonnascooking.com

638 0

Found on nonnascooking.com

Site Name

Nonna's Cooking

Site Title

Fig, walnut and fennel roulade

Site Description

This uncooked walnut and fig roll is called pan de higo (fig bread in Spain because that’s what it most closely resembles. Serve it in slices to have with coffee or tea, as a snack for drop-in guests with cheese and sherry, or as an after-dinner flavour hit. You can make it in a food processor, but I like to make it by hand. Dried white figs are best for this recipe, if you can track them down.

Fig, walnut and fennel roulade

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